Description
Silky white chocolate meets autumn’s darling pumpkin in this luxurious cheesecake masterpiece. Rich cream cheese and warm spices create an irresistible dessert that will have guests swooning with pure seasonal delight.
Ingredients
Scale
Main Ingredients:
- 3 packages cream cheese (8 ounces/250 grams each), softened
- 2 cups pumpkin puree
- 3 large eggs
- 1 cup brown sugar
Crust Ingredients:
- 1.5 cups white chocolate cookies of choice, crushed
- 6 tablespoons unsalted butter, melted
Flavoring and Finishing Ingredients:
- ¼ cup sour cream
- 1.5 teaspoons pumpkin spice
- 1 teaspoon vanilla extract
- 1 pinch of salt
- 1 cup heavy cream
- 1.5 cups white chocolate, finely chopped
- 1 tablespoon unsalted butter
Instructions
- Craft a buttery foundation by pulverizing white chocolate cookies and blending with melted butter, then firmly pressing the mixture into a springform pan’s base. Bake the crust briefly at 350°F, allowing it to cool completely.
- Whip cream cheese until velvety smooth, incorporating brown sugar to create a luscious texture. Gently fold in eggs one at a time, ensuring thorough integration after each addition.
- Introduce pumpkin puree, sour cream, pumpkin spice, vanilla, and salt into the cream cheese mixture. Blend thoroughly until the batter achieves a uniform, silky consistency.
- Transfer the pumpkin-infused cheesecake batter onto the cooled crust, positioning the springform pan on a baking sheet. Initiate baking at 375°F for 20 minutes, then reduce temperature to 300°F and continue baking until the center maintains a subtle wobble.
- After removing from the oven, delicately separate the cheesecake’s edges using a butter knife. Allow the dessert to cool to room temperature before refrigerating for 5-6 hours or overnight.
- Construct the white chocolate glaze by gently warming heavy cream until it steams. Remove from heat and introduce chopped white chocolate and butter, letting the mixture rest briefly before stirring to a glossy finish.
- Let the glaze cool at room temperature, then refrigerate for 30-60 minutes, stirring periodically until it reaches a thick, pourable consistency. Cascade the glaze over the chilled cheesecake just before serving.
Notes
- Crust Preparation Matters: Create a sturdy, crisp white chocolate cookie base by pressing the mixture firmly and evenly into the springform pan to ensure a perfect foundation for your cheesecake.
- Temperature Control is Key: Manage oven temperatures carefully, starting high then reducing, to achieve a creamy, crack-free cheesecake with a smooth, velvety texture.
- Beating Technique Ensures Smoothness: Gradually incorporate ingredients, beating cream cheese and other components at medium speed, scraping down sides to eliminate lumps and create a silky-smooth filling.
- Cooling Process is Crucial: Allow the cheesecake to cool gradually at room temperature before refrigerating, preventing cracks and helping it set perfectly for a professional-looking dessert.
- Glaze Consistency is Critical: Warm cream gently, let chocolate melt slowly, and refrigerate glaze briefly to achieve the ideal drizzling consistency for a stunning final presentation.
- Make-Ahead Friendly: This cheesecake benefits from overnight chilling, allowing flavors to develop and making it an excellent make-ahead dessert for special occasions.
- Prep Time: 30 minutes
- Cook Time: 57 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 32g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg