*Plan ahead... needs to chill
1 1/4 c. cream-filled chocolate sandwich cookie crumbs
|Halloween oreo crumbs!|
2 packages (8 oz each) cream cheese, softened
2/3 c. sugar
2 tsp. vanilla extract
3 eggs, lightly beaten
1 1/4 c. white chocolate, melted and cooled (the original recipe calls for vanilla chips, but real white chocolate adds way more of a rich flavor)
1/2 c. canned pumpkin puree
1/4 tsp. each ground ginger, cinnamon and nutmeg
White chocolate curls, optional
|Ready for baking!|
In a small bowl, combine pumpkin and spices; gently fold into cream cheese mixture. Pour into prepared pan.
Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 60-65 minutes or until center is almost set and the top of the cake looks dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
|Ready to eat!|
Garnish with white chocolate curls if desired. I made a whipped cream topping before adding the white chocolate (I beat together heavy whipping cream and baker's sugar). Refrigerate leftovers.
Recipe from Taste of Home