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White Chocolate Pumpkin Cheesecake

Creamy White Chocolate Pumpkin Cheesecake Bliss

Indulge in this decadent White Chocolate Pumpkin Cheesecake, capturing the essence of autumn with rich flavors and creamy texture.
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Prep Time 30 minutes
Cook Time 57 minutes
Chilling Time 6 hours
Total Time 7 hours 27 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Crushed white chocolate cookies Can substitute with graham crackers or digestive biscuits
  • 4 tablespoons Unsalted butter Melted; use coconut oil for dairy-free
For the Cheesecake Filling
  • 16 ounces Cream cheese Softened at room temperature
  • 3/4 cup Brown sugar Light or dark brown sugar is interchangeable
  • 3 large Eggs Room temperature
  • 1 cup Pumpkin puree Use pure pumpkin puree, not pie filling
  • 1/2 cup Sour cream Can use Greek yogurt as an alternative
  • 2 teaspoons Pumpkin spice Substitute with cinnamon, nutmeg, and ginger if needed
  • 1 teaspoon Vanilla extract Use pure for best results
  • 1/4 teaspoon Salt A pinch balances sweetness
For the White Chocolate Glaze
  • 1/2 cup Heavy cream Coconut cream is a substitute for dairy-free
  • 8 ounces Finely chopped white chocolate Use high-quality chocolate for best finish
  • 2 tablespoons Unsalted butter At room temperature for smooth mixing

Equipment

  • 9-inch Springform Pan
  • Mixing bowl
  • Electric Mixer
  • Saucepan
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). In a bowl, mix crushed white chocolate cookies with melted unsalted butter. Firmly press into the bottom of a 9-inch springform pan and bake for 7 minutes. Let cool.
  2. Increase the oven temperature to 375°F (190°C). Beat softened cream cheese with an electric mixer until smooth, then gradually add brown sugar and mix well.
  3. Add eggs one at a time, mixing just until incorporated. Stir in pumpkin puree, sour cream, pumpkin spice, vanilla extract, and a pinch of salt until well combined.
  4. Pour the filling into the cooled crust evenly, then bake for 20 minutes. Lower the temperature to 300°F (150°C) and bake for an additional 30 minutes until slightly jiggly in the center.
  5. For the white chocolate glaze, gently warm heavy cream in a saucepan. Remove from heat, stir in chopped white chocolate and butter until smooth. Let cool slightly before pouring over the cheesecake.
  6. Chill the cheesecake in the refrigerator for several hours, or preferably overnight, to allow it to fully set.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 25gProtein: 6gFat: 30gSaturated Fat: 18gCholesterol: 90mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 1500IUCalcium: 80mgIron: 1mg

Notes

Ensure all ingredients are at room temperature to avoid cracks in the cheesecake. Chill for at least 6 hours before serving for the best flavor.

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