White chocolate pumpkin cheesecake recipe

White Chocolate Pumpkin Cheesecake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the perfect blend of flavors with this exquisite White Chocolate Pumpkin Cheesecake recipe. This dessert combines the richness of white chocolate with the warm and comforting taste of pumpkin, creating a heavenly treat for any occasion. The creamy and velvety texture of the cheesecake is complemented by a buttery graham cracker crust, adding a delightful crunch to every bite. Topped with a luscious white chocolate ganache, this dessert is sure to impress your family and friends.

Keywords: white chocolate, pumpkin, cheesecake, dessert, recipe

White chocolate pumpkin cheesecake recipe details

White chocolate pumpkin cheesecake recipe, recipe Rating: 4.7
Number of votes:120 

Chocolate and pumpkins? You might not believe it, but these two go well together. A great cheesecake indeed!

Ingredients

35 gingersnap cookies

60 g butter, melted

250 g cream cheese

200 g sugar

3 medium eggs, slightly beaten

1 tsp vanilla

50 g white baking chocolate, melted and cooled

120 g pumpkin, mashed

1 tsp cinnamon, ground

¼ tsp nutmeg, ground

For the almond topping:

50 g almonds, chopped

2 tbsp butter, melted

1 tsp sugar

Instructions

In a small bowl, combine gingersnap crumbs and butter. Press onto the bottom of a greased springform and set aside.

In a large mixing bowl, beat cream cheese and sugar until smooth. Then add eggs and vanilla and beat on low speed until combined. Stir in melted white chocolate.

In another bowl combine pumpkin and spices. Gradually fold into cream cheese mixture. Pour over crust. Place pan on a baking sheet.

Bake at 180°C for 55-60 minutes. Cool on a wire rack for 10 minutes.

Meanwhile prepare the topping. Combine the topping ingredients and spread in a shallow baking pan. Bake for 10 minutes or until golden brown, stirring twice. Cool.

Carefully loosen the topping from the springform and cool for 1 hour longer. Refrigerate overnight. Transfer topping to an airtight container and store in the refrigerator.

Just before serving sprinkle topping over cheesecake.

Preparation time:
ca. 40 min
Grade of difficulty:
easy
Calories per portion:
n/a