Description
This White Chocolate Pumpkin Cheesecake combines creamy pumpkin, rich white chocolate, and warm spices for a decadent fall dessert that’s sure to impress.
Ingredients
For the Crust:
- Graham Crackers: 1 ½ cups, crushed
- Granulated Sugar: ¼ cup
- Unsalted Butter: ½ cup, melted
For the Filling:
- Cream Cheese: 16 oz, softened
- Pumpkin Puree: 1 cup
- White Chocolate: 8 oz, chopped and melted
- Granulated Sugar: ¾ cup
- Vanilla Extract: 1 teaspoon
- Ground Cinnamon: 1 teaspoon
- Ground Nutmeg: ½ teaspoon
- Eggs: 3 large
Instructions
- Prepare the Crust:
- Preheat the oven to 350°F (175°C). In a bowl, mix 1 ½ cups crushed graham crackers and ¼ cup sugar. Stir in ½ cup melted butter until combined. Press firmly into a 9-inch springform pan. Bake for 8-10 minutes, then cool.
- Make the Filling:
- Melt 8 oz white chocolate and set aside. In a large bowl, beat 16 oz cream cheese until smooth. Add ¾ cup sugar, 1 tsp vanilla, 1 tsp cinnamon, and ½ tsp nutmeg; mix well. Incorporate 1 cup pumpkin puree and melted white chocolate. Add 3 eggs one at a time, mixing gently.
- Bake:
- Pour the filling over the cooled crust. Bake for 50-60 minutes until the edges are set but the center jiggles slightly. Turn off the oven and crack the door, letting it cool in the oven for 1 hour.
- Chill and Serve:
- Once cooled, refrigerate for at least 4 hours or overnight. Serve chilled with whipped cream and optional garnishes.
Notes
- For best results, use room temperature ingredients to ensure a smooth batter.
- Consider using a water bath for a creamier texture and to prevent cracking.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 320
- Sugar: 15g
- Fat: 20g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g