White Chocolate Pumpkin Cheesecake Recipe

5 2 4
White Chocolate Pumpkin Cheesecake Recipe
White Chocolate Pumpkin Cheesecake Recipe photo by Taste of Home
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White Chocolate Pumpkin Cheesecake Recipe

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5 2 4
Publisher Photo
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.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 35 min. Bake: 50 min. + chilling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 35 min. Bake: 50 min. + chilling

Ingredients

  • 1-1/4 cups cream-filled chocolate sandwich cookie crumbs
  • 2 packages (8 ounces each) cream cheese, softened
  • 2/3 cup sugar
  • 2 teaspoons vanilla extract
  • 3 eggs, lightly beaten
  • 8 ounces white baking chocolate, melted and cooled
  • 1/2 cup canned pumpkin
  • 1/4 teaspoon each ground ginger, cinnamon and nutmeg
  • White chocolate curls, optional

Directions

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 a greased 9-in. springform 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 into prepared pan. 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 white chocolate curls if desired. Refrigerate leftovers. Yield: 10-12 servings.

Test Kitchen Tips
  • Styling tip: For beautiful chocolate curls, use a vegetable peeler and a big bar of chocolate. Room-temperature chocolate is more pliable, so make sure the chocolate you work with is not too cold!
  • It can be tempting to replace the white baking chocolate with white chocolate chips you might have on hand, but we've found that the latter don't melt and do not blend into these recipes as well as baking chocolate. Chocolate chips have a tendency to seize (become granular) when folded into the cream cheese mixture.
  • Originally published as White Chocolate Pumpkin Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p137

    Nutritional Facts

    1 piece: 369 calories, 23g fat (13g saturated fat), 85mg cholesterol, 230mg sodium, 37g carbohydrate (31g sugars, 1g fiber), 6g protein.

    • 1-1/4 cups cream-filled chocolate sandwich cookie crumbs
    • 2 packages (8 ounces each) cream cheese, softened
    • 2/3 cup sugar
    • 2 teaspoons vanilla extract
    • 3 eggs, lightly beaten
    • 8 ounces white baking chocolate, melted and cooled
    • 1/2 cup canned pumpkin
    • 1/4 teaspoon each ground ginger, cinnamon and nutmeg
    • White chocolate curls, optional
    1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
    2. Press cookie crumbs onto the bottom of a greased 9-in. springform 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.
    3. In a small bowl, combine pumpkin and spices; gently fold into cream cheese mixture. Pour into prepared pan. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
    4. 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.
    5. Garnish with white chocolate curls if desired. Refrigerate leftovers. Yield: 10-12 servings.

    Test Kitchen Tips
  • Styling tip: For beautiful chocolate curls, use a vegetable peeler and a big bar of chocolate. Room-temperature chocolate is more pliable, so make sure the chocolate you work with is not too cold!
  • It can be tempting to replace the white baking chocolate with white chocolate chips you might have on hand, but we've found that the latter don't melt and do not blend into these recipes as well as baking chocolate. Chocolate chips have a tendency to seize (become granular) when folded into the cream cheese mixture.
  • Originally published as White Chocolate Pumpkin Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p137

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    Reviews forWhite Chocolate Pumpkin Cheesecake

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    MY REVIEW
    janeron User ID: 1726882 86416
    Reviewed Jan. 30, 2011

    "can you use a prepared chocolate crust and make the ingredients on the stovetop then pour into crust? anyone?"

    MY REVIEW
    hlwilson784 User ID: 5420498 107768
    Reviewed Sep. 11, 2010

    "Getting the white chocolate just right is the trickiest part...melting it to the correct temperature without it setting again. But if you can get that down, this recipe is simply amazing! It's a huge hit whenever I make it and a great addition to our holiday cookbook"

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