Pumpkin-White Chocolate Cheesecake Recipe
Decadent, spicy, creamy and spiked with a hint of brandy. What more could you ask for?
Ingredients
| Crust: | ||
| 4 | ounces | amaretti cookies |
| 8 | ounces | gingersnaps |
| 3 | tablespoons | butter, melted |
| Filling: | ||
| 2 | 8-ounce packages | cream cheese, softened |
| 8 | ounces | good quality white chocolate, melted and cooled |
| 1 | cup | cooked or canned pumpkin puree |
| 2 | tablespoons | pure maple syrup |
| 2 | tablespoon | brandy, if desired |
| 1 | teaspoon | vanilla |
| 1 | teaspoon | ground cinnamon |
| 1 | teaspoon | ground ginger |
| 1/2 | teaspoon | ground cloves |
| 1/8 | teaspoon | salt |
| 3 | large | eggs |
| Topping: | ||
| 1 | cup | sour cream |
| 1/4 | cup | pure maple syrup |
| 1 | teaspoon | vanilla |
Directions
Preheat the oven to 325 °
- Place the amaretti, gingersnaps and sugar in a food processor and process until fine.
- Add the melted butter and pulse quickly.
- Press the mixture into the bottom and sides of the prepared 9-inch springform pan.
- Bake for 12 minutes. Cool on a rack.
- In large bowl, using an electric mixer on low speed gently beat cream cheese until soft and creamy.
- Beat in the white chocolate, pumpkin, maple syrup, brandy, vanilla, cinnamon, ginger, cloves and salt.
- Add the eggs one at a time, beating and scraping the sides of the bowl after each addition. Do not overbeat.
- Pour the filling into the prepared crust and bake for 45 minutes.
- While the cheesecake is baking, prepare the topping: Combine the sour cream, maple syrup and vanilla.
- When the cheesecake has baked for 45 minutes, remove it from the oven and spread the topping evenly over the cake.
- Return to the oven and bake for an additional 8 minutes.
- Cool on a rack.
- Cover with plastic wrap and refrigerate for several hours or overnight. (You can store the cheesecake in the refrigerator for up to 5 days.)
- To serve, bring to room temperature and enjoy.
Preparation Time:
45 minutes. Baking Time: 50 minutes.
Tips and Techniques
