Prepare to be transported to dessert heaven with a decadent treat that combines the warm, comforting flavors of pumpkin with the luxurious smoothness of white chocolate! This White Chocolate Pumpkin Cheesecake is not just a dessert - it's a culinary experience that will make your taste buds dance and your guests swoon. Imagine a perfectly creamy cheesecake with a golden graham cracker crust, infused with the rich essence of pumpkin pie spice and melted white chocolate - it's like autumn wrapped in a slice of pure indulgence!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
- 2 cups cream cheese, softened
- 1 cup pumpkin puree
- 1 cup white chocolate, melted
- 3/4 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix thoroughly until the crumbs are evenly moistened.
- Press the graham cracker mixture firmly into the bottom of the prepared springform pan, creating an even, compact crust. Use the back of a spoon or measuring cup to smooth the surface.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy, using an electric mixer on medium speed.
- Gradually add 3/4 cup sugar to the cream cheese, continuing to mix until fully incorporated and the mixture is light and fluffy.
- Melt the white chocolate using a double boiler or in short microwave intervals, stirring until completely smooth.
- Add the melted white chocolate to the cream cheese mixture, blending thoroughly.
- Mix in the pumpkin puree, vanilla extract, and pumpkin pie spice until the ingredients are well combined.
- Add eggs one at a time, mixing on low speed after each addition just until incorporated. Be careful not to overmix.
- Pour the cheesecake batter over the prepared graham cracker crust, spreading evenly with a spatula.
- Place the springform pan in the preheated oven and bake for 50-60 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking.
- Remove from the oven and let cool completely at room temperature for about 2 hours.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving to allow it to set completely.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake, then remove the springform sides.
- Optional: Garnish with whipped cream, white chocolate shavings, or a sprinkle of pumpkin pie spice before serving.
Tips
- Room Temperature Matters: Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smoother, more consistent batter.
- Prevent Cracks: The slow cooling process is crucial. Leaving the cheesecake in the oven with the door slightly open helps prevent unsightly cracks.
- Don't Overmix: When adding eggs, mix on low speed just until incorporated. Overmixing can lead to a dense, tough cheesecake.
- Use a Water Bath: For extra insurance against cracks, consider placing the springform pan in a larger pan filled with hot water while baking.
- Chill Thoroughly: Patience is key! Allow the cheesecake to chill for at least 4 hours, preferably overnight, for the best texture and flavor.
- Clean Cuts: Use a hot, clean knife wiped between each slice for perfect, clean servings.
- Storage Tip: This cheesecake can be made up to 2 days in advance, making it perfect for entertaining.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 125mg
