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–+ servings
The From Scratch Farmhouse
slice of white chocolate pumpkin cheesecake

White Chocolate Pumpkin Cheesecake

By Staci Drovdahl
This drool-worthy white chocolate pumpkin cheesecake will be well-loved by all and requested every year at all of your holiday gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Additional Time 2 hours
Total Time 4 hours
SERVINGS 10

Equipment

  • 1 10" springform pan
  • parchment paper
  • aluminum foil

Ingredients
  

  • 1 cup graham cracker crumbs
  • ¼ cup finely ground toasted pecans
  • ¼ cup toffee bits
  • 5 tablespoons butter melted
  • 24 ounces cream cheese softened
  • 1 ½ cups sugar
  • 4 large eggs
  • 8 ounces sour cream
  • 8 ounces white baking chocolate melted and cooled
  • 1 ½ teaspoons vanilla extract
  • 1 cup pumpkin puree
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon pumpkin pie spice
  • cooking spray + flour

Instructions
 

  • 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.
  • 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!
  • In a medium bowl, combine graham cracker crumbs, pecans, toffee bits, and melted butter. Press the mixture into the bottom of the prepared pan.
  • In a large bowl, beat cream cheese and sugar with a mixer on medium speed until smooth and creamy.
  • 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.
  • Reserve 1 ½ cups of the batter. Pour remaining batter into the prepared pan.
  • In a medium bowl, combine 1 cup of the reserved batter, pumpkin, and spices. Pour evenly over the batter in the pan.
  • Drop remaining ½ cup of reserved batter by tablespoons over the pumpkin batter. Using the edge of a knife, create a swirl pattern in the batter.
  • 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.
  • 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.
  • Carefully run a knife around the edges of the cheesecake to loosen the sides. Remove from pan and serve.
Keyword baking, desserts, white chocolate pumpkin cheesecake
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