I put a Holiday spin on my traditional white chocolate cheesecake, by adding swirly veins of pumpkin, and warm pumpkin spices throughout. So pretty, and perfect for my Thanksgiving table!
Graham cracker crust:
1 1/4 c graham cracker crumbs
2 Tbsp granulated sugar
1 Tbsp light brown sugar
1/2 c finely chopped walnuts (optional)
5 Tbsp unsalted butter, melted
Combine all ingredients, stir together til blended. Pour into a prepared 8 – 9″ springform pan, sprayed with cooking spray and lined with a parchment paper circle on the bottom, and strips of parchment paper around the sides. Press the crumb mixture into the bottom, and up the sides using a measuring cup. Set aside.
Cheesecake:
3 – 8oz pkgs full fat cream cheese (at room temp)
1/2 c granulated sugar
3 eggs
1 tsp vanilla extract
2 c white chocolate chips
1/2 c heavy cream
Pumpkin filling:
1 c canned pumpkin puree
1 tsp pumpkin pie spice
2 T granulated sugar
1 T light brown sugar
Preheat oven to 325 degrees.
Melt white chocolate chips and heavy cream in a double boiler, over low heat. Stir til melted and smooth. Set aside.
In a stand mixer, using a paddle attachment, blend the cream cheese and sugar til very smooth – no lumps allowed! Completely softened cream cheese is essential here. Add eggs, 1 at a time. Blend between each addition, just til incorporated. Add vanilla, and white chocolate mixture. Blend to combine. Set aside.
To make the pumpkin filling: Combine all filling ingredients, and stir to combine. Add 1/2 c of the cheesecake batter, and stir into the filling mixture.
The best way to bake a cheesecake is in a water bath. It creates the most even baking for sure. You can bake it on a sheet pan if you prefer – but it may not come out quite as “perfect”.
Wrap the outside of your spring form pan with a single large piece of foil – to prevent any water from getting into the crust on the bottom. (Don’t overlap 2 small pieces of foil, as water WILL GET IN!) Place the foil-covered pan into a larger pan.
Pour 1/2 of cheesecake mixture into the crumb-lined pan. I used a small ice cream scoop to place several dollups of pumpkin filling over the batter, then gently swirled using a knife. Top with remaining cheesecake mixture, and spread to cover. Repeat the dollups of pumpkin filling, and swirl.
Pour hot water into the water bath, being careful not to get any water into the cheesecake. Fill to about 1/2 way up the side of the cheesecake pan, keeping the water outside of the foil wrapped pan.
Bake at 325 degrees for about 1 hour and 15 min. Watch for edges to be “set” but the center still a bit jiggly. This will be DONE! Remove from the oven, and remove the cheesecake from the water bath. Allow to cool for about 1 hour. Place in the refrigerate to chill overnight, covered with foil.
I decorated my cheesecake with some homemade mascarpone whipped cream, a drizzle of store-bought caramel sauce, then a sprinkle of white chocolate curls.
