White Chocolate Pumpkin Cheesecake (Print Version)

Pumpkin and white chocolate blend atop a crisp cookie crust for a rich autumn treat with smooth glaze.

# Ingredients:

→ White Chocolate Cookie Crust

01 - 1 1/2 cups crushed white chocolate cookies
02 - 6 tablespoons unsalted butter, melted

→ Pumpkin Cheesecake

03 - 24 ounces cream cheese, softened
04 - 1 cup packed brown sugar
05 - 3 large eggs
06 - 2 cups pumpkin puree
07 - 1/4 cup sour cream
08 - 1 1/2 teaspoons pumpkin spice
09 - 1 teaspoon vanilla extract
10 - Pinch of salt

→ White Chocolate Glaze

11 - 1 cup heavy cream
12 - 1 1/2 cups finely chopped white chocolate
13 - 1 tablespoon unsalted butter

# Steps:

01 - Preheat the oven to 350°F. In a bowl, combine the crushed white chocolate cookies and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 7 minutes, then allow the crust to cool completely.
02 - Set oven to 375°F. In a large mixing bowl, beat softened cream cheese on medium speed for 1 minute. Scrape the sides of the bowl and beat again for 30 seconds. Add brown sugar and continue mixing for 1 minute until smooth.
03 - Add eggs one at a time, beating well and scraping down the bowl after each addition. Blend in pumpkin puree, sour cream, pumpkin spice, vanilla extract, and a pinch of salt. Beat on medium speed for 30 seconds until fully incorporated.
04 - Pour the prepared filling over the cooled crust in the springform pan. Place pan on a baking sheet and bake at 375°F for 20 minutes. Without removing from the oven, reduce temperature to 300°F and continue baking for 30 minutes or until the center is set.
05 - Remove from the oven and run a butter knife around the edge to loosen. Allow to cool to room temperature, then refrigerate for at least 5 to 6 hours or overnight.
06 - In a saucepan over medium heat, warm the heavy cream until steaming. Remove from heat and add the finely chopped white chocolate and butter, ensuring the cream covers the chocolate. Let stand for 3 minutes. Stir until fully melted and smooth.
07 - Allow glaze to cool at room temperature for 15 minutes, then refrigerate for 30 to 60 minutes until slightly thickened.
08 - Stir the glaze and pour it evenly over the cold cheesecake. Slice and serve chilled.

# Notes:

01 - Ensure all dairy ingredients are at room temperature to achieve a smooth and creamy texture without lumps.
02 - Pre-chilling the springform pan aides in an even bake and easier cake removal.

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