Ingredients
Crust
- 1 cup toasted pepitas
- 1 cup rolled oats (NOT steel cut)
- 1/4 cup brown sugar
- 6 tablespoons butter, melted
- pinch of salt
Filling
- 4 (8 oz) full fat cream cheese blocks at room temperature (32 oz total)
- 3/4 cup white sugar
- 3 large eggs at room temperature
- 2 teaspoons vanilla extract
- 4 oz good quality white chocolate
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a food processor, combine toasted pepitas and rolled oats and process until finely ground and crumbly. Stir in brown sugar, a pinch of salt, and melted butter until all ingredients are evenly incorporated. Trace a 9-inch springform pan onto parchment paper, cut out the circle, and place it at the bottom of the pan. Press the pepita mixture evenly along the bottom and up the sides about 1-2 inches using the back of a measuring cup. Bake the crust for about 5 minutes, then remove from oven and set aside to cool slightly.
- Melt the white chocolate: Melt the white chocolate slowly using a double boiler method by placing a heat-safe bowl over simmering water and stirring frequently until smooth. Alternatively, melt carefully in 30-second bursts in the microwave, stirring often to prevent burning. Once melted, remove from heat immediately.
- Make the filling: In a large mixing bowl, beat the cream cheese and white sugar on low speed until creamy and smooth. Gradually add the melted white chocolate, mixing on low until just combined. Add eggs one at a time, mixing each until just incorporated. Stir in vanilla extract. Pour the filling evenly over the prepared crust and smooth the top with a spatula.
- Prepare a water bath and bake: Wrap the springform pan with two layers of aluminum foil to prevent water from leaking in. Place the foil-wrapped pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan to create a bain-marie. Carefully place the roasting pan in the preheated oven and bake at 350°F (175°C) for 50-55 minutes, or until the cheesecake’s center is nearly set but still slightly jiggly.
- Cool and chill: Turn off the oven, crack the oven door open, and let the cheesecake cool in the pan for around 45 minutes. Remove from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours, or until fully set and chilled before serving.
Notes
- Using room temperature cream cheese and eggs helps prevent lumps in the filling.
- The water bath prevents cracks and promotes a smooth cheesecake texture.
- Do not overbake; the center should remain slightly jiggly when done.
- Ensure the foil wrapping is secure to avoid water leakage during baking.
- For best results, chill the cheesecake overnight.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
