Tuesday, November 22, 2011

White Chocolate Pumpkin Cheesecake

*Plan ahead... needs to chill

Halloween oreo crumbs!
1 1/4 c. cream-filled chocolate sandwich cookie 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

Place a greased 9-in. springform pan (don't use larger than a 9-in. or the proportions will be off!) on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Press cookie crumbs onto the bottom of the springform pan; set aside.

Ready for baking!
In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in melted white chocolate.

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!
The original recipe didn't say when to remove the foil, but you should probably do it after it cools for 10 minutes, and make sure no water has seeped into the pan.

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


  1. I just need a springform pan! But my only cheesecake to date wasn't that good, so I have trouble investing in one....