Friday, January 14, 2011

White Chocolate Pumpkin Cheesecake

Over the years I have seen this classic mix of gingersnap, white chocolate and pumpkin in various recipes for cheesecake. This is my take on the delicious combination of rich and creamy ingredients. I love to make this dessert during the holiday season, the pumpkin makes it perfect for Thanksgiving. I also love, love, love white chocolate, it's my favorite! Therefore this cheesecake finds it's way into my kitchen all year long.The end result is a fluffy pumpkin flavored slice of heaven, enjoy!

Here is a quick look at some of the key ingredients needed for this recipe.

Fill a food processor with gingersnap cookies and breakdown. 
You will need a cup and a half of gingersnap cookie crumbs to assemble the crust.

The end result should look something like this.

In a mixing bowl combine cookie crumbs and six tablespoons of melted butter or margarine.

Meanwhile lightly grease a 9 inch spring form pan.

Using a spoon (or any other rounded edge) press the cookie mixture into the bottom of the pan, assembling the crust and set aside.

Meanwhile soften 20 ounces of cream cheese in the microwave.

 And measure out 1 cup of sugar.

In a mixing bowl, beat together the sugar and softened cream cheese until all the lumps are gone.

Add in three large eggs.

And one teaspoon of vanilla. Beat to combine ingredients well.

The mixture should be creamy with no lumps.

Meanwhile melt 6 ounces of white chocolate chips in the microwave.

Melting chocolate can be tricky, beware.

I melt my chocolate on high in the microwave for one minute. This does not melt all of the chocolate, it softens some and melts some, its a 50/50. Then I use a spoon and beat the chocolate rapidly, until the mixture is smooth.

Pour the melted chocolate and beat well to combine all ingredients.

Add in one tablespoon of ground cinnamon.

And one cup of canned (or fresh, more power to you) pumpkin.

Beat with a whisk to combine all ingredients well.

I love this color!

Pour pumpkin mixture into pan with crust.

This looks so good already!

Bake at 350 degrees for an hour, until the cake is set.

(Meaning the middle doesn't jiggle)

Remove from the oven and cool completely. 
To loosen pan, run a butter knife along the sides and loosen spring and remove sides.

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