Prepare to be transported to dessert heaven with a show-stopping cheesecake that combines the warm, comforting flavors of fall with decadent gourmet touches! This isn't just another pumpkin dessert - it's a culinary masterpiece that will make your taste buds dance and your guests absolutely speechless. Imagine a creamy, luxurious cheesecake where rich white chocolate meets spicy pumpkin, all nestled on a buttery graham cracker crust and studded with crunchy hazelnuts. One slice, and you'll understand why this recipe is about to become your new seasonal obsession!
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup melted butter
- 1 cup pumpkin puree
- 1 cup cream cheese
- 1/2 cup sugar
- 1/2 cup white chocolate chips
- 1/2 cup hazelnuts, chopped
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
Instructions
- Preheat your oven to 325°F (160°C). This will ensure that the cheesecake bakes evenly and thoroughly.
- In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Mix well until all the crumbs are coated with butter and the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Use the back of a measuring cup or your fingers to compact it well. Set aside.
- In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Make sure there are no lumps.
- Add the sugar, pumpkin puree, vanilla extract, and pumpkin spice to the cream cheese. Beat on medium speed until well combined and smooth.
- In a microwave-safe bowl, melt the white chocolate chips in 20-second intervals, stirring in between, until smooth. Be careful not to overheat. Allow it to cool slightly before adding it to the cheesecake mixture.
- Incorporate the melted white chocolate into the pumpkin mixture, mixing until fully combined.
- Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix, as this can incorporate too much air into the batter.
- Fold in the chopped hazelnuts gently with a spatula to distribute them evenly throughout the batter.
- Pour the cheesecake batter over the prepared graham cracker crust in the springform pan. Smooth the top with a spatula.
- Bake in the preheated oven for 60 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools.
- Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour to prevent cracking.
- After cooling, remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
- Before serving, you can garnish the cheesecake with additional chopped hazelnuts or whipped cream if desired. Slice and enjoy your delicious Hazelnut White Chocolate Pumpkin Cheesecake!
Tips
- Room Temperature Ingredients: Ensure cream cheese, eggs, and other dairy are at room temperature for smoother mixing and better texture.
- Prevent Cracks: The slow cooling method in the recipe is crucial. Letting the cheesecake cool gradually prevents unsightly surface cracks.
- Graham Cracker Crust Technique: Press the crust firmly and evenly to create a solid base that won't crumble when serving.
- White Chocolate Melting: Melt chocolate slowly and carefully to prevent seizing. Use short microwave intervals and stir frequently.
- Don't Overmix: When adding eggs, mix on low speed just until combined to maintain the cheesecake's silky texture.
- Chill Thoroughly: Patience is key - allow the cheesecake to chill for at least 4 hours, preferably overnight, for the best flavor and consistency.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 125mg
