White Chocolate Pumpkin Cheesecake

  Desserts

Although my family enjoys all of the dishes I serve on Thanksgiving Day, it's this rich and creamy cheesecake they look forward to the most.

White Chocolate Pumpkin Cheesecake

Average Rating: 5

TOTAL TIME: Prep: 35 min. Bake: 50 min. + chilling
YIELD: 12 servings.

Ingredients

  • 1-1/4 cups Oreo cookie crumbs
  • 2 packages (8 ounces each) cream cheese, softened
  • 2/3 cup sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs, lightly beaten
  • 8 ounces white baking chocolate, melted and cooled
  • 1/2 cup canned pumpkin
  • 1/4 teaspoon each ground ginger, cinnamon and nutmeg
  • White chocolate curls and/or crushed Oreo cookies, optional

Instructions

  • 1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  • 2. Press cookie crumbs onto the bottom of prepared pan; set aside. 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 chocolate.
  • 3. In a small bowl, combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  • 4. Bake at 325° for 50-55 minutes or until center is almost set. 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. Garnish with chocolate curls and/or crushed cookies if desired.

Nutrition Facts

1 piece: 369 calories, 23g fat (13g saturated fat), 85mg cholesterol, 230mg sodium, 37g carbohydrate (31g sugars, 1g fiber), 6g protein.

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