White Chocolate Pumpkin Cheesecake

Get ready to create the most decadent, creamy, and utterly irresistible White Chocolate Pumpkin Cheesecake you’ve ever tasted. This recipe combines the warm, comforting flavors of fall with a luxurious twist that will make your taste buds dance.

Ingredients

For the Crust

• 24 maple creme sandwich cookies
• 5 tablespoons (71g) unsalted butter, melted

For the Cheesecake Filling

• 2 pounds (4 blocks) cream cheese, room temperature
• 1½ cups (300g) granulated sugar
• ¼ cup (60g) sour cream
• 15 ounces (1 can) pumpkin puree
• 6 large eggs, room temperature
• 1 tablespoon vanilla extract
• 2½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves
• 4 ounces white chocolate, melted

Equipment Needed

• 10-inch springform pan
• Food processor or blender
• Stand mixer
• Large roasting pan
• Aluminum foil
• Measuring cups and spoons
• Rubber spatula
• Cooling rack

Step-by-Step Instructions

Preparation Phase (30 minutes before baking)

Step 1: Ingredient Preparation

1. Remove cream cheese, eggs, and sour cream from the refrigerator
2. Let ingredients come to room temperature (about 30 minutes)
3. Ensure all ingredients are measured and ready

Step 2: Preheat and Prepare

1. Preheat oven to 350°F (177°C)
2. Position rack in the middle of the oven
3. Gather all equipment and ingredients

Crust Preparation (10 minutes)

Step 3: Make Cookie Crust

1. Place maple creme sandwich cookies in food processor
2. Pulse until cookies are finely ground
3. Transfer cookie crumbs to a large bowl
4. Pour melted butter over cookie crumbs
5. Mix until the mixture resembles wet sand

Step 4: Form the Crust

1. Grease a 10-inch springform pan
2. Press cookie mixture firmly into the bottom of the pan
3. Use the bottom of a measuring cup to create an even layer
4. Bake crust for 10 minutes
5. Remove from oven and let cool completely

Cheesecake Filling Preparation (20 minutes)

Step 5: Cream Cheese Mixture

1. Place cream cheese and sugar in stand mixer
2. Use paddle attachment
3. Beat on medium speed for exactly 4 minutes
4. Mixture should be smooth and creamy

Step 6: Add Remaining Ingredients

1. Add sour cream, mix until incorporated
2. Add pumpkin puree, mix thoroughly
3. Add eggs one at a time
   • Beat for one minute after each addition
4. Mix in vanilla extract
5. Add ground cinnamon, ginger, and cloves
6. Fold in melted white chocolate
7. Scrape down sides of the bowl to ensure even mixing

Baking the Cheesecake (2 hours)

Step 7: Prepare for Water Bath

1. Reduce oven temperature to 325°F (160°C)
2. Wrap exterior of springform pan with 3 layers of aluminum foil
3. Ensure no part of the pan is exposed

Step 8: Bake the Cheesecake

1. Place foil-wrapped springform pan in a large, high-sided roasting pan
2. Prepare 2 quarts of boiling water
3. Pour cheesecake filling into the springform pan
4. Smooth top with a rubber spatula
5. Carefully pour boiling water into roasting pan
   • Water should reach halfway up the springform pan
6. Bake for 1½ hours

Step 9: Cooling Process

1. Turn off oven
2. Crack oven door open
3. Let cheesecake cool in the oven for one additional hour
   • Prevents cracking and ensures even cooling

Chilling (Minimum 4 hours)

Step 10: Refrigerate

1. Cover top of cheesecake with a paper towel
2. Wrap with foil
3. Refrigerate for at least 4 hours, preferably overnight

Serving and Final Touches

Serving Suggestions

1. Run a knife around the pan edges
2. Remove springform ring
3. Garnish with:
   • Whipped cream
   • Shaved white chocolate
   • Additional maple cookies
   • Dusting of pumpkin pie spice

Troubleshooting and Storage Guide

Common Cheesecake Challenges

Cracked Surface

Causes:

• Overmixing batter
• Sudden temperature changes
• Overbaking

Prevention:

1. Bring ingredients to room temperature
2. Use a water bath
3. Cool cheesecake gradually
4. Avoid opening oven door during baking

Quick Fixes:

• Cover cracks with whipped cream
• Use a ganache topping
• Dust with powdered sugar

Soggy Crust

Prevention:

1. Bake crust before adding filling
2. Wrap pan in multiple layers of foil
3. Ensure no water seeps into pan

Lumpy Filling

Solutions:

1. Ensure cream cheese is completely room temperature
2. Beat cream cheese and sugar for full 4 minutes
3. Scrape bowl sides frequently
4. Add eggs one at a time
5. Use immersion blender if needed

Storage Instructions

Refrigerator Storage

• Store in airtight container
• Place paper towel over top to absorb moisture
• Keeps for 3-4 days
• Store in coldest part of refrigerator

Freezing Method

Whole Cheesecake:

1. Cool completely
2. Freeze uncovered for 1 hour
3. Wrap tightly in plastic wrap
4. Add aluminum foil layer
5. Place in freezer bag
6. Freeze up to 3 months

Individual Slices:

1. Cut into portions
2. Wrap each slice separately
3. Store in freezer bag
4. Keep up to 2 months

Thawing Instructions

• Always thaw in refrigerator
• Whole cheesecake: 4-6 hours
• Slices: 1-2 hours
• Never thaw at room temperature

Safety Tips

• Discard if you notice:
  • Unusual odor
  • Visible mold
  • Significant texture changes
• Use clean utensils
• Minimize temperature fluctuations

Final Notes

Remember, baking is part science, part art. Don’t be discouraged by initial challenges. Each time you make this cheesecake, you’ll become more confident and skilled.

Enjoy your delicious White Chocolate Pumpkin Cheesecake!

About This Recipe