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This White Chocolate Pumpkin Cheesecake takes a little while to put together, but it is actually very easy and 100% worth the time invested! I can pretty much guarantee you that if you make it for your next holiday gathering, you will have everyone begging for the recipe!I’m now expected to bring this cheesecake to every holiday gathering. It’s one of those recipes everyone asks for, and the kids say it wouldn’t be Thanksgiving without it. We’re just as happy enjoying it for Christmas, Easter, or even a random Tuesday. It’s that good!

What is White Chocolate Pumpkin Cheesecake? 

White Chocolate Pumpkin Cheesecake is a decadent dessert that blends creamy white chocolate with pumpkin for a perfect holiday treat. With a crunchy graham cracker and pecan crust, it’s swirled with pumpkin spice and baked to creamy perfection. This cheesecake is a favorite for any celebration, from Thanksgiving to Christmas, and is sure to impress anyone who tries it.

Why You Will Love This Recipe

  • The ultimate holiday treat: This cheesecake is a standout dessert for any celebration, from Thanksgiving dinner to Christmas gatherings. With its creamy white chocolate and pumpkin flavor, it’s a sophisticated twist on classic pumpkin pie. Whether you’re serving it alongside apple pie or bringing it to a holiday party, it’s sure to impress. The graham cracker crust, adds a delightful crunch that complements the rich filling perfectly.
  • Easy to make, hard to resist: This White Chocolate Pumpkin Cheesecake is both easy to make and hard to resist. With just a few simple steps, you’ll create a delicious dessert featuring a graham cracker crust and a creamy, spiced filling. Prepping the pan and mixing the ingredients is straightforward, and placing the cheesecake in a roasting pan with water helps it bake evenly and stay smooth. 
  • Versatile and delicious: This cheesecake is not just for special occasions. It’s so good that you might find yourself making it year-round. It’s the perfect way to enjoy pumpkin desserts beyond the season. 

Tips for Making White Chocolate Pumpkin Cheesecake

  • Spray a 10-inch springform pan with baking spray, dust it with flour if needed, and line the bottom with parchment paper. Wrap the pan with foil to prevent water from seeping in during baking.
  • Create a solid crust: Combine graham cracker crumbs, pecans, toffee bits, and melted butter, then press this mixture firmly into the bottom of the prepared pan to form a solid crust.
  • Mix ingredients well: Beat the cream cheese and sugar with an electric mixer, stand mixer, or hand mixer until smooth. Gradually add the eggs, one at a time, beating well after each addition. Then mix in the sour cream, melted white chocolate, and vanilla with your mixer of choice until fully combined.
  • Swirl the pumpkin mixture: Reserve part of the batter, mix it with pumpkin and spices, then pour it over the base batter in the pan. Drop spoonfuls of the remaining batter on top and swirl gently with a knife for a marbled effect.
  • Use a water bath: Place the springform pan in a roasting pan filled with water to halfway up the sides of the springform pan to ensure even baking and prevents cracks.
  • Bake at 300°F for 90 minutes, then turn off the oven and let the cheesecake sit inside for 2 more hours without opening the door. Refrigerate for at least 24 hours before serving.
  • Run a knife around the edges of the cheesecake to loosen it from the pan before removing and serving.

Ingredients you’ll need for this recipe:

  • 1 cup graham cracker crumbs
  • 1/4 cup finely ground toasted pecans
  • 1/4 cup toffee bits
  • 5 tablespoons butter, melted
  • 24 ounces cream cheese, softened
  • 1 1/2 cups sugar
  • 4 large eggs
  • 8 ounces sour cream
  • 8 ounces white baking chocolate, melted and cooled
  • 1 1/2 teaspoons vanilla extract
  • 1 cup pumpkin puree
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon pumpkin pie spice
  • cooking spray + flour

Tools or other supplies you may need:

  • 10″ springform pan
  • parchment paper
  • aluminum foil 

How to Make White Chocolate Pumpkin Cheesecake

  1. Preheat oven to 300 F. Spray a 10-inch springform pan with baking spray. If it doesn’t contain flour, dust a little over the spray. Line the bottom of the pan with parchment paper. Then, spray the paper as well.
  2. Wrap the bottom of the pan with foil. It should come all the way up the sides and be crimped tightly. This is so that water doesn’t seep in, so I always add a double layer just to be safe!
  3. In a medium bowl, combine graham cracker crumbs, pecans, toffee bits, and melted butter. Press the mixture into the bottom of the prepared pan.
  4. In a large bowl, beat cream cheese and sugar with a mixer on medium speed until smooth and creamy.
  5. Add eggs, one at a time, beating just until combined after each one. Then add sour cream, melted white chocolate, and vanilla. Beat to combine.
  6. Reserve 1 1/2 cups of the batter. Pour remaining batter into the prepared pan.
  7. In a medium bowl, combine 1 cup of the reserved batter, pumpkin, and spices. Pour evenly over the batter in the pan.
  8. Drop remaining 1/2 cup of reserved batter by tablespoons over the pumpkin batter. Using the edge of a knife, create a swirl pattern in the batter.
  9. Place cheesecake in a roasting pan, and place roasting pan in the preheated oven. Fill roasting pan with enough water to come halfway up the sides of the springform pan.
  10. Bake for 90 minutes. Turn oven off, leaving the cheescake in the oven for 2 more hours. But don’t open the door during this time. Remove cheesecake from oven and refrigerate for 24 hours.
  11. Carefully run a knife around the edges of the cheesecake to loosen the sides. Remove from pan and serve.

How to Store

Refrigerate for freshness: 

After baking, let the cheesecake cool completely. Cover it with plastic wrap or transfer it to an airtight container. Refrigerate for at least 24 hours before serving to let the flavors develop and the texture set. for long-term storage, store the cheesecake for longer, wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Label with the date and freeze for up to 2-3 months. Thaw in the refrigerator for several hours or overnight before serving.

Recipe Substitutions and Variations

Substitute digestive biscuits, crushed gingersnap cookies, or vanilla wafer crumbs for graham cracker crumbs, adjusting the sugar and butter in the crust as needed. Use walnuts, almonds, or hazelnuts instead of pecans, finely chopped and in the same amount. 

Replace toffee bits with finely chopped caramel candies or crushed caramel bits. 

Swap cream cheese with Neufchâtel or mascarpone cheese, and use white chocolate chips or a mix of white chocolate and butter for the white baking chocolate. Use plain, full-fat Greek yogurt or crème fraîche instead of sour cream, and replace pumpkin puree with butternut squash or sweet potato puree. 

For butter, you can use margarine or a dairy-free alternative.

And for a variation, use pre-mixed pumpkin pie spice instead of the individual spices like ginger, coriander, cardamom, and pumpkin pie spice. Adjust the amount to taste when using the spice blend.

Try serving it with a dollop of Cool Whip or a drizzle of white chocolate glaze.

You can also have fun trying out mini cheesecakes or pumpkin pie cheesecake bars for a unique twist. 

Save this recipe for later by pinning it!

white chocolate pumpkin cheesecake

White Chocolate Pumpkin Cheesecake

Yield: 10" pan
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Additional Time: 2 hours
Total Time: 4 hours

This drool-worthy white chocolate pumpkin cheesecake will be well-loved by all and requested every year at all of your holiday gatherings.

Ingredients

  • 10" springform pan
  • parchment paper
  • aluminum foil
  • 1 cup graham cracker crumbs
  • 1/4 cup finely ground toasted pecans
  • 1/4 cup toffee bits
  • 5 tablespoons butter, melted
  • 24 ounces cream cheese, softened
  • 1 1/2 cups sugar
  • 4 large eggs
  • 8 ounces sour cream
  • 8 ounces white baking chocolate, melted and cooled
  • 1 1/2 teaspoons vanilla extract
  • 1 cup pumpkin puree
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon pumpkin pie spice
  • cooking spray + flour

Instructions

  1. Preheat oven to 300 F. Spray a 10-inch springform pan with baking spray. If it doesn't contain flour, dust a little over the spray. Line the bottom of the pan with parchment paper. Then, spray the paper as well.
  2. Wrap the bottom of the pan with foil. It should come all the way up the sides and be crimped tightly. This is so that water doesn't seep in, so I always add a double layer just to be safe!
  3. In a medium bowl, combine graham cracker crumbs, pecans, toffee bits, and melted butter. Press the mixture into the bottom of the prepared pan.
  4. In a large bowl, beat cream cheese and sugar with a mixer on medium speed until smooth and creamy.
  5. Add eggs, one at a time, beating just until combined after each one. Then add sour cream, melted white chocolate, and vanilla. Beat to combine.
  6. Reserve 1 1/2 cups of the batter. Pour remaining batter into the prepared pan.
  7. In a medium bowl, combine 1 cup of the reserved batter, pumpkin, and spices. Pour evenly over the batter in the pan.
  8. Drop remaining 1/2 cup of reserved batter by tablespoons over the pumpkin batter. Using the edge of a knife, create a swirl pattern in the batter.
  9. Place cheesecake in a roasting pan, and place roasting pan in the preheated oven. Fill roasting pan with enough water to come halfway up the sides of the springform pan.
  10. Bake for 90 minutes. Turn oven off, leaving the cheescake in the oven for 2 more hours. Don't open the door during this time. Remove cheesecake from oven and refrigerate for 24 hours.
  11. Carefully run a knife around the edges of the cheesecake to loosen the sides. Remove from pan and serve.

Notes

Tips for Making White Chocolate Pumpkin Cheesecake

  • Spray a 10-inch springform pan with baking spray, dust it with flour if needed, and line the bottom with parchment paper. Wrap the pan with foil to prevent water from seeping in during baking.
  • Create a solid crust: Combine graham cracker crumbs, pecans, toffee bits, and melted butter, then press this mixture firmly into the bottom of the prepared pan to form a solid crust.
  • Mix ingredients well: Beat the cream cheese and sugar with an electric mixer, stand mixer, or hand mixer until smooth. Gradually add the eggs, one at a time, beating well after each addition. Then mix in the sour cream, melted white chocolate, and vanilla with your mixer of choice until fully combined.
  • Swirl the pumpkin mixture: Reserve part of the batter, mix it with pumpkin and spices, then pour it over the base batter in the pan. Drop spoonfuls of the remaining batter on top and swirl gently with a knife for a marbled effect.
  • Use a water bath: Place the springform pan in a roasting pan filled with water to halfway up the sides of the springform pan to ensure even baking and prevents cracks.
  • Bake at 300°F for 90 minutes, then turn off the oven and let the cheesecake sit inside for 2 more hours without opening the door. Refrigerate for at least 24 hours before serving.
  • Run a knife around the edges of the cheesecake to loosen it from the pan before removing and serving.

How to Store

Refrigerate for freshness: After baking, let the cheesecake cool completely. Cover it with plastic wrap or transfer it to an airtight container. Refrigerate for at least 24 hours before serving to let the flavors develop and the texture set. for long-term storage, store the cheesecake for longer, wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Label with the date and freeze for up to 2-3 months. Thaw in the refrigerator for several hours or overnight before serving.

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FAQs

How do I prevent cracks in my cheesecake?

Use a water bath while baking. Place the springform pan in a roasting pan filled with water up to halfway up the sides of the pan to keep the cheesecake moist and bake evenly.

Can I use a different type of pan?

It’s best to use a 10-inch springform pan for this recipe to ensure the cheesecake cooks evenly and is easy to remove. 

How do I ensure a smooth texture for the cheesecake?

Beat the cream cheese and sugar with an electric mixer, stand mixer, or hand mixer until smooth. Gradually add eggs, one at a time, beating well after each addition, then mix in sour cream, melted white chocolate, and vanilla until fully combined.

What’s the best way to swirl the pumpkin mixture into the batter?

After pouring the pumpkin mixture over the base batter, drop spoonfuls of the reserved batter on top. Use a knife to gently swirl the layers together for a marbled effect.

How long should I bake the cheesecake?

Bake at 300°F for 90 minutes. After baking, turn off the oven and let the cheesecake sit inside for 2 more hours without opening the door to set properly.

Did you make this recipe?

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