Description
A luscious pumpkin cheesecake topped with a glossy white chocolate glaze and set on a crunchy white-chocolate cookie crust.
Ingredients
Scale
Cookie Crust
- 1½ cups white-chocolate cookies, crushed finely
- 6 tablespoons unsalted butter, melted
Pumpkin Cheesecake
- 3 (8-oz / ~250 g each) packages cream cheese, softened
- 1 cup packed brown sugar
- 3 large eggs
- 2 cups pumpkin puree
- ¼ cup sour cream
- 1½ teaspoons pumpkin spice
- 1 teaspoon vanilla extract
- Pinch of salt
White Chocolate Glaze
- 1 cup heavy cream
- 1½ cups white chocolate, finely chopped
- 1 tablespoon unsalted butter
Instructions
- Make the crust
- Preheat the oven to 350°F.
- Stir the cookie crumbs and melted butter in a bowl until evenly moistened. Press the mixture firmly into the base of a 9-inch springform pan.
- Bake the crust 7 minutes, then remove and let it cool completely before filling.
- Prepare the cheesecake filling
- Increase the oven to 375°F. In a stand mixer or with a hand mixer, beat the cream cheese on medium speed for 1 minute. Scrape the bowl, then beat another 30 seconds.
- Add the brown sugar and beat for 1 minute.
- Add the eggs one at a time, scraping the bowl between additions. Mix in the pumpkin puree, sour cream, pumpkin spice, vanilla, and a pinch of salt; beat just until the batter looks smooth (about 30 seconds on medium).
- Bake the cheesecake
- Pour the filling into the cooled crust. Place the springform pan on a baking sheet and bake 20 minutes at 375°F.
- Lower the oven temperature to 300°F and continue baking another 30 minutes, or until the center is set.
- Run a knife around the pan edge, cool the cheesecake to room temperature, then refrigerate for 5–6 hours or overnight to fully firm.
- Make the glaze & finish
- Heat the cream in a small saucepan until it steams (do not boil). Remove from heat and pour over the chopped white chocolate and butter. Let sit 3 minutes, then whisk until smooth.
- Cool the glaze 15 minutes at room temperature, then chill 30–60 minutes until it thickens slightly. Stir and pour the glaze over the chilled cheesecake, smoothing with a spatula.
- Serve & store
- Slice and serve chilled. Keep refrigerated, covered, for up to 3 days or freeze slices wrapped well for longer storage.
- Prep Time: 20 minutes
- Cook Time: 57 minutes
- Category: Desserts
Nutrition
- Calories: 1050kcal
- Sugar: 62g
- Sodium: 520mg
- Fat: 77g
- Saturated Fat: 43g
- Carbohydrates: 81g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 236mg