White Chocolate Pumpkin Cheesecake

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Serve a delicious and tasty Thanksgiving dessert with this white chocolate pumpkin cheesecake recipe! It is easy to prepare but will make everyone turn their heads. Prepare it in 30 minutes and serve cool with whipped cream.

slice of white chocolate pumpkin cheesecake on plate topped with whipped cream and maple cookie


 

Holiday preparation and planning are always fun but hectic and challenging. Especially the meal planning! I have to think of new foods and pumpkin desserts to serve. It should be different or better than the previous Thanksgiving or holiday dinner. It might sound like I am competitive, but I truly am.

Previously, I made a delicious pumpkin cheesecake with gingersnap crust and creamy cheesecake filling flavored with pure pumpkin and spices. It was a huge hit and everyone enjoyed it.

So I thought, why not serve another delicious pumpkin cheesecake but better?! That’s where I come up with this white chocolate pumpkin cheesecake recipe. It is packed with the signature flavors of pumpkin cheesecake but more decadent because of the melted white chocolate.

I’m sure you’re curious so let’s start and make the best cheesecake!

white chocolate pumpkin cheesecake on white marble serving board

Why You’ll Love This White Chocolate Pumpkin Cheesecake

  • Two Desserts In One – If you love pumpkin pie and cheesecake, this is the perfect dessert for you! This white chocolate pumpkin cheesecake with maple cookie crust has all the delicious canned pumpkin, pumpkin spice, and creamy cheesecake filling you love, in one gorgeous cheesecake!
  • Easy To Make – Unlike other cheesecake recipes, this pumpkin cheesecake is easy to make. It’s perfect for first-timers and beginners.
  • Make Ahead – This white chocolate pumpkin cheesecake should be served cool. It needs time to set in the fridge. Prepare it before your Thanksgiving dinner and serve topped with whipped cream and white chocolate shavings.
slice of white chocolate pumpkin cheesecake on a plate with two maple cookies

Ingredients Needed

Here is the list of ingredients you’ll need for this white chocolate pumpkin cheesecake recipe.

For The Crust

  • Maple Creme Sandwich Cookies – For the crust of this white chocolate pumpkin cheesecake, I used maple creme sandwich cookies. But you can also use other types of cookie crumbs like Graham cracker crumbs, Oreos, and gingersnaps. If using graham crackers I like to add in a few tablespoons of sugar.
  • Melted Butter – To help the crust hold its shape. I used unsalted butter.

For The Cheesecake Batter

  • Cream Cheese – For all my cheesecake recipes, I always use blocks of full-fat cream cheese. This gives a smoother texture and creamier cheesecake batter. Cream cheese should be softened and at room temperature before making the pumpkin cheesecake. Follow the How To Soften Cream Cheese Guide.
  • Sour Cream – I used full-fat sour cream for this white chocolate pumpkin cheesecake with maple cookie crust recipe. It made my cheesecake richer, creamier, and more flavorful. You can also use half sour cream and half heavy cream.
  • Pumpkin Puree – I used canned pumpkin puree. Do not use pumpkin pie mix which contains extra ingredients.
  • Granulated Sugar – To make pumpkin cheesecake sweeter. You can also use brown sugar.
  • Eggs – Should be at room temperature. Slightly beaten. Check the How To Get Room Temperature Eggs Fast.
  • White Chocolate – I used melted white chocolate for this recipe but you can also use white chocolate chips.
  • Vanilla Extract – I used pure vanilla extract but you can use imitation or homemade vanilla extract.
  • Spices – I used traditional pumpkin pie spice including ground cinnamon, ginger, and cloves.
white chocolate pumpkin cheesecake ingredients

How To Make White Chocolate Pumpkin Cheesecake

Before you start mixing your ingredients, make sure they are at room temperature, especially the eggs and cream cheese. This will help prevent overmixing which leads to cracking.

Make The Crust

1. Preheat Oven

Preheat oven to 350°F/177°C. Place the rack in the middle of your oven.

2. Make Crumbs

In a food processor or blender, pulse your maple cream sandwich cookies until you get fine crumbs.

maple cookie crumbs in food processor

Transfer into a large mixing bowl and add melted butter. Mix well.

maple cookie crust mixture in bowl

3. Assemble

Transfer your cookie crumbs into a 9-inch springform pan. Spread and press the crumbs into the bottom and slightly up the sides of your spring form pan. Use the bottom of a measuring cup, spoon, or fingers.

4. Bake

Bake the crust for 10 minutes. Remove cheesecake pan from the oven and set aside to cool completely.

maple cookie crust in springform pan

Make The Cheesecake Batter

1. Combine Cream Cheese And Sugar

In a large bowl, beat cream cheese and sugar on medium speed for 4 minutes. Use a stand mixer with a paddle attachment. Scrape the bottom and sides of the bowl to ensure all cream cheese is mixed properly.

beaten cream cheese and sugar in bowl

2. Add Remaining Ingredients

Add the ingredients one at a time, and beat after adding an ingredient.

Start with sour cream and beat to combine.

sour cream added to cheesecake mixture

Add pumpkin puree and beat to combine.

pumpkin puree added to cheesecake mixture

Add eggs one at a time. Mix well before adding another egg.

egg added to pumpkin cheesecake batter

Add vanilla extract, spices, and melted white chocolate. Beat the rest of these ingredients. Scrape the bottom and sides of the bowl to ensure your cream cheese mixture is fully combined.

spices, vanilla, and white chocolate added to pumpkin cheesecake batter

Bake The Cheesecake

1. Lower Oven Temperature

Set your oven temperature to 325°F/160°C.

2. Prepare For Water Bath

Take your springform pan with the crust and wrap it with three layers of aluminum foil. Make sure there are no exposed parts to prevent water from seeping into your white chocolate pumpkin cheesecake filling.

Pour the cream cheese mixture into the prepared pan. Carefully spread the batter using a rubber spatula.

Prepare 2 quarts of boiling hot water.

unbaked white chocolate pumpkin cheesecake batter in springform pan

3. Bake Cheesecake Batter

Place the springform pan into a high-sided roasting pan. Pour the boiling water into the roasting pan, carefully and slowly. Be careful not to spill or splatter water into the white chocolate pumpkin cheesecake filling.

Bake white chocolate pumpkin cheesecake for 1 1/2 hours or until it turns a little golden brown. The edges should be set but the center has to be slightly wobbly. This will set more as it cools down.

4. Let It Cool In The Oven

Turn the oven heat. Crack open the oven door and place a wooden spoon to prevent it from closing. Let your white chocolate pumpkin cheesecake cool completely for 1 hour inside the oven.

Don’t remove your cheesecake from the oven after baking. Sudden temperature changes will cause it to crack.

baked white chocolate pumpkin cheesecake in springform pan

5. Chill

Cover the cooled cheesecake with a paper towel and aluminum foil and place in the fridge. Let it chill in the refrigerator for at least 4 hours or overnight.

Serve And Enjoy

Remove cheesecake from the springform pan and top it with whipped cream and chocolate shavings. I like to top with more maple cookies too! Cut into slices, serve, and enjoy!

white chocolate pumpkin cheesecake slice on plate with whipped cream and maple cookie

Recipe Variations And Add Ins

  • Crust – Instead of using maple creme sandwich cookies, you can use other types of cookies to make the crust. Make a gingersnap crust, graham cracker crust, or Oreo crust.
  • Pumpkin Spice – I used ground ginger, cinnamon, and cloves for this recipe. But you can also use pumpkin spice because it already contains cinnamon, nutmeg, cloves, and ginger.
  • White Chocolate Ganache – Transfer heavy cream into a microwave-safe bowl. Heat it for 1 to 2 minutes or until heavy cream is very hot, but not boiling. Pour your hot cream into white chocolate chips. Let it sit for 5 minutes. Whisk thoroughly until you get a smooth, even consistency. Pour the white chocolate ganache onto the cooled cheesecake and place it inside the fridge to fully set and firm up.

Recipe FAQs

How to store white chocolate pumpkin cheesecake?

Transfer white chocolate pumpkin cheesecake with maple cookie crust into an airtight container or cover with plastic wrap or foil. Place a paper towel over the surface before sealing. This prevents condensation. Place in the fridge. It can last up to 3 days.

Can I freeze this pumpkin cheesecake?

Yes, you can freeze the whole white chocolate pumpkin cheesecake or individual slices. Before freezing, ensure your white chocolate cheesecake has completely cool. Freeze for 1 hour, uncovered. This will harden your white chocolate pumpkin cheesecake making it easier to wrap and freeze. Wrap with plastic wrap and place in freezer bags or wrap again with aluminum foil. Freeze for up to 3 months.
To thaw, move frozen white chocolate cheesecake to the fridge. Leave it there overnight.

How to melt white chocolate in the microwave?

Transfer white chocolate chips to a microwave-safe bowl. Heat for 30 seconds. Stir white chocolate with a spatula. Place in the microwave and repeat the process until almost all the white chocolate chips are almost melted. Stir well until your melted white chocolate is smooth. Follow this How To Melt Chocolate In The Microwave Guide.

spatula serving a slice of white chocolate pumpkin cheesecake and topped with whipped cream

More Recipes To Try

White Chocolate Pumpkin Cheesecake

Serve a delicious and tasty Thanksgiving dessert with this white chocolate pumpkin cheesecake recipe! It is easy to prepare but will make everyone turn their heads. Prepare it in 30 minutes and serve cool with whipped cream.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Chilling time: 5 hours
Total Time: 7 hours
Servings: 12 servings
Calories: 632kcal

Ingredients

For the crust:

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

For the cheesecake filling:

  • 2 pounds (4 blocks) cream cheese at room temperature
  • 1 ½ cups (300 g) granulated sugar
  • 1/4 cup (60 g) sour cream
  • 15 ounces (1 can) pumpkin puree *not pumpkin pie mix
  • 6 large eggs at room temperature
  • 1 tablespoon vanilla extract
  • 2 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 4 ounces white chocolate melted

Instructions

Make cookie crust

  • Prep oven. Preheat oven to 350°F (177°C), with rack in middle of oven.
  • Make cookie crust. Pulse the cookies in a food processor or blender until finely ground. Put in a large bowl, and stir in the melted butter.
  • Assemble cookie crust. Press the cookie crumb mixture firmly into the bottom and slightly up the sides of a 10- inch springform pan, using the bottom of a measuring cup (or you can use your fingers).
  • Bake the crust. Place the pan on a baking sheet and bake at 350°F (177°C) for 10 minutes. Remove from the oven and let cool.

Make cheesecake filling

  • Combine cream cheese and sugar. In the bowl of a stand mixer, fitted with a paddle attachment beat cream cheese and sugar on medium speed for 4 minutes
  • Add remaining ingredients. Add the sour cream and pumpkin beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Beat in the vanilla, spices, and white chocolate until evenly mixed. Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated.

Bake the cheesecake

  • Lower the heat on the oven to 325°F (160°C).
  • Wrap springform pan. Wrap the outside of the springform pan in three layers of aluminum foil, ensuring none of the pan is exposed. You can also use a slow cooker liner (and I like to also then wrap a couple layers of foil after I put on the slow cooker liner.)
  • Bake the cheesecake. Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
  • Pour filling into pan. Pour the cheesecake filling into the springform pan, over the cookie crust. Smooth the top with a rubber spatula. This will make a lot of batter and come almost to the top so be careful when transferring.
  • Place in oven. Place the roasting pan with the springform pan in it, in the oven.
  • Add hot water. Carefully pour the hot water into the roasting pan, pouring until the water reaches halfway up the side of the springform pan.
  • Bake the cheesecake. Bake at 325°F (160°C) for 1 1/2 hours until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly.
  • Allow cheesecake to cool in oven. Turn off the heat of the oven. Crack open the oven door and let the cake cool in the oven, as the oven cools, for another hour, which will help prevent the cheesecake from cracking.
  • Chill the cheesecake. Cover the top of the cheesecake with a paper towel (to help with condensation forming) and then cover in foil. Chill in the refrigerator for a minimum of 4 hours, or overnight.
  • Serving the cheesecake. When ready to serve, remove the foil. Run a knife around the edges and remove the outer ring of the pan. Cut into slice and serve. I like to garnish with more white chocolate, whipped cream, and more maple cookies!

Notes

  • Storage: Transfer white chocolate pumpkin cheesecake with maple cookie crust into an airtight container or cover with plastic wrap or foil. Place a paper towel over the surface before sealing. This prevents condensation. Place in the fridge. It can last up to 3 days.
  • Freezing: Yes, you can freeze the whole white chocolate pumpkin cheesecake or individual slices. Before freezing, ensure your white chocolate cheesecake has completely cool. Freeze for 1 hour, uncovered. This will harden your white chocolate pumpkin cheesecake making it easier to wrap and freeze. Wrap with plastic wrap and place in freezer bags or wrap again with aluminum foil. Freeze for up to 3 months. To thaw, move frozen white chocolate cheesecake to the fridge. Leave it there overnight.
  • Maple Creme Sandwich Cookies – For the crust of this white chocolate pumpkin cheesecake, I used maple creme sandwich cookies. But you can also use other types of cookie crumbs like Graham cracker crumbs, Oreos, and gingersnaps. If using graham crackers I like to add in a few tablespoons of sugar.

Nutrition

Calories: 632kcal | Carbohydrates: 56g | Protein: 10g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 187mg | Sodium: 379mg | Potassium: 270mg | Fiber: 2g | Sugar: 44g | Vitamin A: 6845IU | Vitamin C: 2mg | Calcium: 133mg | Iron: 2mg
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