White Chocolate Pumpkin Cheesecake
It’s Fall, Y’all! Time to pack the skinny jeans away, & cozy up in those old maternity pants or stylish sweats. The season of eating is upon us, & this white chocolate, pumpkin cheesecake is the perfect flavor to pair with company, campfires, & cuddles…
Ingredients:
1 1/4 cup graham cracker crumbs
1/3 cup toffee bits
1/4 cup diced pecans
6 1/2 tbs melted butter
24 ounces cream cheese
1 cup sugar
1/2 cup light brown sugar
4 eggs
8 ounces sour cream
1 cup white chocolate chips or morsels
1 tsp vanilla extract
1 cup canned pumpkin purée
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp pumpkin pie spice
Directions:
Spray a 10 inch SPRINGFORM pan with BAKING spray (if you don’t have a springform pan, don’t attempt cheesecake, people) get mine here ....... Also, regular pam won’t cut it for cheesecake, make sure it’s the baking addition 😉
Line the bottom of pan with parchment paper, & spray the paper too, set aside & preheat oven to 300°F
Combine graham cracker crumbs, pecans, toffee bits, & melted butter in bowl & stir
Reserve a just little of the mixture for topping cake & keep in fridge till ready. Spread the remaining mixture across bottom of prepared pan & press into parchment paper
Beat softened cream cheese & both sugars with mixer until smooth & creamy
Add eggs one at a time while continuing to beat mixture
Melt white chocolate in microwave or on stove top according to your packages directions
Add melted white chocolate, sour cream & vanilla extract to cream cheese batter & stir
Remove 1 1/3 cups of cream cheese batter & set aside
Pour remaining batter over crust in pan
Pour 1 cup of reserved cream cheese batter in bowl, & put 1/3 cup aside
Add pumpkin purée, cinnamon, ginger, & pumpkin pie spice to bowl of cream cheese batter & stir
Gently pumpkin batter over the cream cheese batter in pan
Drop spoonfuls of the reserved 1/3 cup of cream cheese batter on top & swirl around with a knife
Place springform pan in a roasting pan & fill with water until it comes about halfway up the springform pan
Bake for 1hr 45 mins. Turn oven OFF but don’t open door, leave cheesecake sitting in there for another 2hrs or so.
Remove from oven, run a knife around the sides of pan & cheesecake, cover with Saran Wrap & refrigerate for at least 6hrs. (I bake at night, so mine always refrigerates over night, but I’m sure about 6hrs is plenty, but just jiggle cake a little to check consistency before releasing springform.
Release from springform pan, top with crumbled crust you reserved, & transfer to cake plate if desired.
Enjoy!
