Trevor’s White Chocolate Pumpkin Cheesecake recipe. A Fall Dessert That Tells a Story
- Trevor Cousins
- 4 days ago
- 3 min read
From the owner of Nexgen Janitorial Winnipeg—who loves two things: cheesecake and cleaning.
This isn’t just dessert. It’s a story.
Over the years, I’ve scrubbed floors until they gleamed, polished windows until they sparkled—and perfected cheesecakes until they sang. Every swirl of batter, every tweak of spice, every seasonal twist has been part of a long, delicious journey. From birthdays to holidays, I’ve crafted dozens of flavor profiles, each one a reflection of care, creativity, and a relentless pursuit of perfection.
This one? It’s my fall masterpiece. A rich, creamy white chocolate base meets velvety pumpkin and warm spices—like autumn wrapped in a forkful. It’s the kind of dessert that makes you pause, smile, and maybe even ask for seconds.
Just like a freshly cleaned space, it’s all about the details.
🧡 Ingredients
Crust
8 tbsp unsalted butter, melted
2 cups graham cracker crumbs (about 12 double crackers)
1/3 cup sugar
Filling
8 oz white chocolate
1/3 cup boiling water
4 (8 oz) packages cream cheese, room temperature
3/4 cup sour cream (the fatter the better)
3/4 cup sugar
1 tbsp vanilla extract
1/4 tsp salt
1/2 cup pumpkin puree
2 tsp pumpkin pie spice
3 large eggs, room temperature
🧁 Directions
1. Prepare the crust
Preheat oven to 350°F, rack just below center.
Mix melted butter, graham crumbs, and sugar until blended.
Press into a 9-inch springform pan.
Bake 12–15 minutes until golden. Cool completely. Grease sides above crust.
2. Prepare the filling
Lower oven to 285°F. Place a pan of water on the rack below the cheesecake.
Pour boiling water over white chocolate in a bowl. Cover 2 minutes, then whisk smooth.
Beat cream cheese until smooth (about 45 seconds).
Add sour cream and mix briefly.
Add sugar, vanilla, and salt. Beat until smooth (1½ minutes), scraping bowl.
Add pumpkin puree and pumpkin pie spice. Mix until just blended.
Beat in eggs one at a time.
Stir in melted white chocolate with a spatula.
Pour filling over crust and smooth the top.
3. Bake and cool
Bake for 55 minutes. Do not open the oven. Leave the cake inside for at least 8 hours to cool completely.
Slide a thin knife around the edge to loosen, but don’t remove the pan sides.
Refrigerate until thoroughly cold, then cover with plastic wrap.
For best flavor, chill 24–36 hours before topping or serving.
🍂 Final Notes from Trevor
Cheesecake is like cleaning—it’s all about patience, precision, and pride in the result. This recipe is one of my proudest creations, and I hope it brings warmth to your fall gatherings, just like it has to mine.
If you try it, tag Nexgen Janitorial Winnipeg on social media—I’d love to see your version!
Our Pumpkin Cheesecake Recipe: A Dessert to Remember
Our Signature White Chocolate Pumpkin Cheesecake recipe is more than just a dessert; it’s a celebration of the season and a testament to the joy of creating something beautiful. Each slice narrates a story of dedication, creativity, and the simple joys of life.
As you gather around the table with friends and family this fall, let this cheesecake be the star of your celebrations. It’s a dessert that invites laughter, conversation, and maybe even a second helping when shared with loved ones.
A Sweet Reflection
In a world that often feels fast-paced and chaotic, taking the time to whip up a dessert like our Signature White Chocolate Pumpkin Cheesecake is a way to appreciate the beauty in simplicity. It’s a chance to slow down, savor the flavors of autumn, and enjoy precious moments with family and friends.
So gather your ingredients, roll up your sleeves, and dive into this culinary adventure. Your taste buds will be delighted, and your heart will swell as you share this delightful cheesecake with those you cherish. Happy baking!
Comments