I tried this recipe last year (when I had my first turn hosting Thanksgiving!) and it was fantastic. This year I changed a few things (for my second year hosting Thanksgiving!) and we liked it even better! Seriously amazingly delicious. Adapted from Our Best Bites.
White Chocolate Pumpkin Cheesecake
Crust:
2 c gingersnap crumbs
6 Tbsp real butter, melted
3 Tbsp brown sugar
1/2 c ground pecans
2 c gingersnap crumbs6 Tbsp real butter, melted
3 Tbsp brown sugar
1/2 c ground pecans
Filling:
3 8oz blocks cream cheese
3/4 c canned pumpkin puree
6 oz melted white chocolate (about 1 c white chocolate chips)
1 c sugar
3 eggs
2 tsp vanilla
2 tsp pumpkin pie spice
3 8oz blocks cream cheese
3/4 c canned pumpkin puree
6 oz melted white chocolate (about 1 c white chocolate chips)
1 c sugar
3 eggs
2 tsp vanilla
2 tsp pumpkin pie spice
Topping:
~ 1 cup whipping cream, beat with 1/2 tsp vanilla and 4 Tbs powdered sugar until medium peaks form.
~ 1 cup whipping cream, beat with 1/2 tsp vanilla and 4 Tbs powdered sugar until medium peaks form.
~1/3 c candied pecans
~2 Tbsp jarred caramel sauce
Preheat oven to 350. Using 2 large pieces of heavy duty foil, securely wrap the bottom and outside of your cheesecake pan. This will prevent leaks when using the water bath.
For the Crust:
Crush the gingersnaps and pecans (I used my blendtec) and combine with brown sugar and butter and stir well to combine. Press into a 9″ spring form pan. Evenly spread across the bottom of pan and up the sides about 1 inch.
To melt chocolate, place in a microwave-safe bowl and microwave at 30 second intervals, stirring in between, until smooth. Set aside.
With an electric mixer, beat cream cheese and sugar until smooth. Add eggs, one at a time. Add pumpkin, vanilla, nutmeg, cinnamon, and cloves.
With the mixer running, slowly add in the white chocolate in a steady stream (or steady blobs).
Pour mixture on top of the crust.
For water bath:
Place cheesecake pan inside of a larger pan, like a roasting pan. The larger pan should be at least 2-3 inches in depth. Place in pre-heated oven. With a kettle or pitcher filled with hot water, pour water into the larger pan about halfway up, or approximately 1 1/2 to 2 inches.
Bake for 60-75 minutes or until set. The center should be just a tad bit jiggly still. It will finish cooking while cooling.
When it’s done, remove from oven and place on a rack until completely cool. Place in the fridge for at least 12 hours. When ready to serve, spread sweetened whipped cream on top, drizzle caramel sauce over it, and sprinkle with candied pecans.
*I am cooking in someone else’s kitchen until next summer (since my kitchen now consists of 2×4’s and insulation) so I did not have my large extra heavy foil on hand (as it is packed and sitting in my garage). I did my best to wrap it well with regular aluminum foil. It wasn’t, however, good enough to keep the water out and I thought my cheesecake was ruined. Turns out it was fine after I drained the water as best I could. A Thanksgiving miracle for sure!
My sister was so impressed with dessert that she instagramed it before we ate. This is one reason I love her! Flattery never gets old.
