Name: White Chocolate Pumpkin Cheesecake Recipe
Prep time: 20 min
Cook time: 57 min
Total time: 1 h 17 min
Cuisine: American
Ingredients: 1 ½ cups white chocolate cookies, crushed; 6 tbsp unsalted butter, melted; 3 packages cream cheese (8oz/250g packages), softened; 1 cup brown sugar; 3 large eggs; 2 cups pumpkin puree; ¼ cup sour cream; 1 ½ tsp pumpkin spice; 1 tsp vanilla extract; pinch of salt; 1 cup heavy cream; 1 ½ cups white chocolate, finely chopped; 1 tbsp unsalted butter

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This White Chocolate Pumpkin Cheesecake is the ultimate fall dessert—creamy, dreamy, and full of both cozy pumpkin and rich white chocolate flavors. If you want a show-stopping treat for a holiday table, special celebration, or simply to delight your friends and family, this is the dessert to make. The luscious pumpkin cheesecake filling, nestled inside a tender white chocolate cookie crust and crowned with a silky white chocolate glaze, transforms every bite into pure autumn bliss. Trust me, once you taste this beauty, you’ll wonder why you ever settled for ordinary pumpkin pie.

White Chocolate Pumpkin Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Simple, high-quality ingredients are the secret to making this White Chocolate Pumpkin Cheesecake a true sensation. Each component plays a unique role: from the creamy, tangy filling to the crunchy, buttery crust and the decadent glaze, every ingredient adds texture, flavor, or that special touch that makes this dessert unforgettable.

White chocolate cookies: These form the crust and add a subtle sweetness and extra white chocolate flavor—try vanilla sandwich cookies or white chocolate chip cookies for best results!
Unsalted butter: Binds the cookie crumbs together, giving the crust that irresistible melt-in-your-mouth texture.
Cream cheese: The base of the cheesecake—softer, full-fat cream cheese makes for the smoothest, creamiest results.
Brown sugar: Adds a warm, caramel note and keeps the filling moist.
Large eggs: Help set the structure, making the cheesecake rich and stable without being dense.
Pumpkin puree: Brings the iconic flavor and lovely golden color—we always recommend 100% pure pumpkin!
Sour cream: Lends tang and a silkier consistency to the filling.
Pumpkin spice: Infuses the classic fall aroma and warmth; don’t be shy with it.
Vanilla extract: Enhances all the flavors and adds depth.
Salt: Just a pinch heightens the natural sweetness and flavors of the cheesecake.
Heavy cream: For the glaze, it’s what will make the topping so luxuriously smooth.
White chocolate (finely chopped): The real star of the glaze and crust, offering sweetness and a beautiful sheen.

How to Make White Chocolate Pumpkin Cheesecake

Step 1: Prepare the White Chocolate Cookie Crust

Start by preheating your oven to 350°F (175°C). Mix the crushed white chocolate cookies with melted unsalted butter in a bowl until the mixture looks sandy and evenly coated. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form a smooth, even base. Bake the crust for 7 minutes, which helps set it and brings out a lovely toasty aroma. Let it cool completely before you add the filling—this step ensures a crisp, sturdy base that won’t get soggy.

Step 2: Make the Pumpkin Cheesecake Filling

Raise the oven temperature to 375°F (190°C). In a large mixing bowl, beat the softened cream cheese until perfectly creamy—about a minute works well. Scrape down the bowl, add the brown sugar, and continue beating until fully incorporated and velvety. Now, add the eggs one at a time, beating after each addition and scraping the bowl to maintain that extra-smooth texture. Stir in the pumpkin puree, sour cream, pumpkin spice, vanilla extract, and a pinch of salt. Beat just until everything is well combined—overmixing can incorporate too much air and lead to cracks, so go gently at this stage.

Step 3: Bake the Cheesecake

Pour the luscious pumpkin cream mixture into your prepared, cooled crust. Set the pan on a baking sheet to catch any drips, then slide it into the oven. Bake for 20 minutes at 375°F, then reduce the oven temperature to 300°F (150°C) and bake for an additional 30 minutes. The cheesecake is done when set at the edges and still slightly wobbly at the center—it will firm up as it cools. Once out of the oven, run a butter knife gently around the edge to prevent cracks as the cheesecake contracts. Let it cool to room temperature, then refrigerate for at least 5 to 6 hours or overnight; this is when the magic happens and the flavors meld.

Step 4: Make the White Chocolate Glaze

To make the glossy white chocolate glaze that truly makes this White Chocolate Pumpkin Cheesecake spectacular, heat heavy cream in a saucepan over medium heat until it just begins to steam. Turn off the heat and add your finely chopped white chocolate and butter. Gently shake the pan to ensure all the white chocolate is submerged in the hot cream. Let it sit for about 3 minutes so the chocolate melts, then stir until the mixture is completely smooth and glossy. Allow the glaze to cool at room temperature for about 15 minutes, then place it in the fridge for 30 minutes to 1 hour to thicken to a pourable, luscious consistency.

Step 5: Assemble and Serve

Stir the chilled glaze and pour it generously over your chilled cheesecake, letting it cascade beautifully over the edges for that show-stopping presentation. All that’s left? Slice, serve, and bask in the compliments that are sure to follow.

How to Serve White Chocolate Pumpkin Cheesecake

Garnishes

This cheesecake is already a showpiece, but a few well-chosen garnishes can make it feel even more festive. Think white chocolate shavings, a dusting of cinnamon, a dollop of whipped cream, or even a sprinkle of chopped toasted pecans. Edible gold leaf or sparkling sugar can add a touch of elegance for special occasions.

Side Dishes

Balance is everything! Serve each slice with a cup of strong coffee, or pair it with a snifter of spiced liqueur. For a light, refreshing contrast, offer fresh berries or a simple fruit salad alongside the decadent White Chocolate Pumpkin Cheesecake.

Creative Ways to Present

For a fun twist, try making mini cheesecakes using a muffin pan—they’re perfect for parties. Another elegant option: layer cubes of cheesecake, whipped cream, and pumpkin spice granola in small glass jars for a trendy trifle. A drizzle of salted caramel over each slice will elevate it to another level entirely.

Make Ahead and Storage

Storing Leftovers

Once your White Chocolate Pumpkin Cheesecake is sliced, cover it tightly with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator, where it will stay fresh and luscious for up to five days. The flavors actually deepen after a day or two, making those late-night fridge visits thoroughly rewarding.

Freezing

If you want to get ahead or save some for a rainy day, this cheesecake freezes beautifully. Wrap the whole cheesecake or individual slices tightly in several layers of plastic wrap, then foil. Store in the freezer for up to two months. Let thaw overnight in the fridge before serving—just remember to add garnishes after thawing for the best texture and flavor.

Reheating

There’s no need to reheat cheesecake, but if you love it just slightly warm, you can let a slice sit at room temperature for 20 to 30 minutes before enjoying. This brings out the creamy texture and lets the white chocolate glaze soften perfectly without melting or separating.

FAQs

Can I use homemade pumpkin puree for this White Chocolate Pumpkin Cheesecake?

Absolutely! Homemade pumpkin puree works wonderfully in this recipe. Just be sure to drain it well and let any excess moisture evaporate—extra water can make the cheesecake filling too loose.

What’s the best type of white chocolate to use in the glaze?

Use high-quality white chocolate bars or discs rather than chips whenever possible, as they melt more smoothly and create a silky glaze. Chop it finely for easy melting—this step is key for that beautiful sheen!

How can I prevent cracks in my cheesecake?

For a smooth, crack-free surface, make sure not to over-beat your batter, and always cool your cheesecake slowly. Running a butter knife around the edge right after baking also helps prevent cracks as it cools and contracts.

Can I make White Chocolate Pumpkin Cheesecake gluten-free?

Yes! Just use your favorite gluten-free white chocolate or vanilla cookies for the crust, and ensure all other ingredients, like pumpkin puree and vanilla, are gluten-free.

What’s the trick to slicing neat pieces?

Dip a sharp knife in hot water and wipe it clean between each cut. This keeps the white chocolate glaze stunning and every slice perfectly picture-ready.

Final Thoughts

This White Chocolate Pumpkin Cheesecake quickly becomes a legend wherever it goes—one of those desserts people talk about long after the last crumb is gone. If you’re looking to impress, indulge, or simply savor something extraordinary this season, give this recipe a try. Your taste buds (and your loved ones) will thank you!