Best 5 White Chocolate Pumpkin Cheesecake Recipes
Indulge in a symphony of flavors with our exquisite White Chocolate Pumpkin Cheesecake, a dessert that elevates the classic cheesecake to new heights. This culinary masterpiece seamlessly blends the rich, creamy texture of white chocolate with the warm, comforting flavors of pumpkin, resulting in a luscious and velvety taste sensation. Each bite offers a delightful balance between the sweetness of white chocolate and the earthy notes of pumpkin, creating an irresistible harmony that will tantalize your taste buds. This recipe is meticulously crafted to ensure a smooth and creamy filling, a graham cracker crust that provides the perfect complement to the delicate filling, and an optional topping of whipped cream or fresh berries that adds an extra layer of decadence. Whether you're a seasoned baker or just starting your culinary journey, our detailed instructions and step-by-step guide will lead you to success, allowing you to create this stunning dessert that will impress your family and friends.
Here are our top 5 tried and tested recipes!
WHITE CHOCOLATE PUMPKIN CHEESECAKE WITH ALMOND TOPPING
This luscious cheesecake from Phyllis Schmalz-Eismann of Kansas City, Kansas belongs on a pedestal. Just pour the spiced pumpkin filling over the delectable gingersnap crust, bake and refrigerate overnight. The final touch is a crunchy almond topping.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, combine gingersnap crumbs and butter. Press onto the bottom of prepared pan. Bake until set, 8-10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Stir in melted white chocolate. Combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cool. , For topping, combine all the ingredients; spread in a shallow baking pan. Bake until almonds are golden brown, 10 minutes, stirring twice. Cool. Transfer topping to an airtight container; store in the refrigerator., Remove sides of pan. Just before serving, sprinkle topping over cheesecake.
Nutrition Facts : Calories 509 calories, Fat 34g fat (19g saturated fat), Cholesterol 119mg cholesterol, Sodium 344mg sodium, Carbohydrate 45g carbohydrate (31g sugars, Fiber 2g fiber), Protein 8g protein.
WHITE CHOCOLATE PUMPKIN CHEESECAKE
Although my family enjoys all of the dishes I serve on Thanksgiving Day, it's this rich and creamy cheesecake they look forward to the most. - Joyce Schmidt, Lilburn, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , Press cookie crumbs onto the bottom of prepared pan; set aside. In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate. , In a small bowl, combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 50-55 minutes or until center is almost set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with chocolate curls and/or crushed cookies if desired.
Nutrition Facts : Calories 369 calories, Fat 23g fat (13g saturated fat), Cholesterol 85mg cholesterol, Sodium 230mg sodium, Carbohydrate 37g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.
WHITE CHOCOLATE PUMPKIN CHEESECAKE
I found this recipe on a 3x5 card at the Super Wal-Mart near my nephews, and am posting it so that I can find it for next Thanksgiving. This is a recipe I simply cannot wait to try, and am hoping to make it up before the holidays to make sure it is as absolutely decandent as it sounds.
Provided by Chabear01
Categories Cheesecake
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. For crust place cookies in large food processor; process into fine crumbs. Add 2 tablespoons of the sugar and melted butter; process just until combined. Press into bottom of 9 -inch springform pan; set aside.
- For filling place cream cheese and 1 cup of the sugar in food processor; process until smooth. Add pumpkin, melted chocolate, eggs, cinnamon, vanilla and nutmeg; process until combined. Pour into crust-lined pan. Place springform pan in shallow baking pan.
- Bake 55 to 60 minutes or until center appears nearly set when gently shaken. Remove; cool on wire rack 30 minutes.
- Meanwhile, for Almond Topping combine almonds, 2 tablespoons butter and 1 teaspoon sugar in food processor; cover and process until combined. Spread evenly in shallow baking pan. Bake 10 to 12 minutes until toasted, stirring occasionally.
- Sprinkle almond topping on cheesecake. Loosen and remove sides of springform pan. Cool cheesecake 1 hour more. Cover loosely; chill at least 4 hours or overnight.
- ** Cool and chill time extra and not included in prep or cooking time.
WHITE CHOCOLATE PUMPKIN CHEESECAKE
I found this recipe at our local grocery store on a free recipe card display!! I am glad found it because it is wonderful!! great fall and thanksgiving dessert! hope you enjoy!
Provided by Ann McCue
Categories Cakes
Time 1h20m
Number Of Ingredients 17
Steps:
- 1. preheat oven to 350 degrees FOR THE CRUST - place cookies into a food processor and process until fine crumbs add the 2 tblsp. sugar and the 1/4 cup melted butter. process until combined. place into the bottom of a 9 inch spring form pan. set aside.
- 2. FOR THE FILLING - place the cream cheese and 1 cup of sugar in food processor or mixture. process or blend until smooth. Add the pumpkin, melted white chocolate, eggs, cinnamon, nutmeg and vanilla. process or blend until smooth. pour into crust lined springform pan. then place springform pan on a shallow baking pan or cookie sheet. Bake for 55 minutes or until center appears nearly set when gently shaken. Remove, cool on wire rack 30 minutes
- 3. FOR THE TOPPING - while the cake is cooling,place the almonds, sugar and melted butter in food processor. process until combined. Place evenly on a baking sheet and bake 10 to 12 minutes, stiring occassionally, until toasted. watch carefully so it doesn't burn
- 4. sprinkle almond topping on top of cheesecake, loosen and remove sides of springform pan. cool cheesecake 1 hour more, cover loosely, chill at least 4 hours or overnight.
- 5. NOTE - I didn't put the topping on the cheesecake until I served it. Bakers choice I guess.
WHITE CHOCOLATE PUMPKIN CHEESECAKE
About 20 years ago my husband came home from a company party raving about the pumpkin cheesecake they served. As I am not a pumpkin lover this didn't sound at all appetizing. Shortly afterwards I came across this recipe in a magazine but I don't recall which one. Although I do love cheesecake I did not expect to like this at all....
Provided by Susan Pagano
Categories Other Desserts
Time 2h
Number Of Ingredients 14
Steps:
- 1. Grease medium spring form pan
- 2. In a small bowl combine crushed ginger snaps and butter
- 3. Press firmly into the bottom of the greased pan
- 4. In large bowl beat cream cheese and sugar until smooth. (if you have a Kitchen Aid mixer--use it!)
- 5. Add eggs and vanilla. Beat on low until well combined.
- 6. Mix in white chocolate.
- 7. In a small bowl combine pumpkin and spices. Mix well
- 8. Fold pumpkin into cheese mixture.
- 9. Pour over ginger snap crust.
- 10. Place filled pan on cookie sheet and bake at 350 degrees for 55 to 60 minutes. Do not turn off oven.
- 11. Cool on rack for at least ten minutes.
- 12. Topping: combine almonds, sugar and butter. Spread evenly on jelly roll pan or edged cookie sheet.
- 13. Bake at 350 degrees for 10 minutes stirring mixture twice.
- 14. Cool slightly and spread on top of cheesecake.
- 15. Cool cake completely. Cover and refrigerate until ready to serve.
Tips:
- To ensure a smooth cheesecake batter, use room-temperature cream cheese and eggs.
- Do not overmix the batter, as this can result in a dense cheesecake.
- Bake the cheesecake in a water bath to prevent cracking.
- Allow the cheesecake to cool completely before serving, as this will help it set properly.
- For a more intense pumpkin flavor, use homemade pumpkin puree.
- If you don't have a springform pan, you can use a regular 9-inch pie plate.
- To make a gluten-free cheesecake, use gluten-free graham cracker crumbs.
- For a vegan cheesecake, use vegan cream cheese, eggs, and milk.
Conclusion:
This white chocolate pumpkin cheesecake is a delicious and festive dessert that is perfect for Thanksgiving, Christmas, or any other special occasion. It is easy to make and can be customized to your liking. Whether you prefer a classic cheesecake or something with a little more flair, this recipe is sure to please everyone at your table.
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