Let's be honest here...
Pumpkin pie- delish
White Chocolate- so good
Cheesecake- is there anything better?
So let's combine them all and get one delectable holiday White Chocolate Pumpkin Cheesecake!
I made mine for Thanksgiving dinner. It was amazing. I didn't hear one moan or groan about being GF, it was gone too fast. In fact there wasn't even time to take a picture. And the next day after an early morning and all day Black Friday shopping, I come home to find the lazys who didn't wake up at the crack-of-dawn for the amazing deals finished up what was left. Next year, I'm hiding a piece.
White Chocolate Pumpkin Cheesecake
1 box Pamela's butter shortbread cookies, made into crumbs (I just run them through my food processor)
1/4 cup butter, melted
3 8-oz packages cream cheese, softened (that is the secret to good cheesecake making. The cream cheese must be at room temperature.)
1 cup sugar
3 eggs, lightly beaten
1 t. vanilla extract
5 squares (1 oz each) white baking chocolate, melted
3/4 cup canned pumpkin
1 t. ground cinnamon
1/4 t. ground nutmeg
In a small bowl, combine the cookie crumbs and butter. Press into the bottom of a greased 9 in springform pan; set aside. In a large mixing bowl, beat cream cheese and sugar until smooth. (This is a very vital step, the cream cheese must have NO lumps.) Add eggs and vanilla; beat on low speed just until combined. Stir in melted white chocolate. (Also, if you can't find baking white chocolate, I just used 5oz of white chocolate chips.)
Combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. Place pan on a baking sheet.
Bake at 350 for 55-60 mins or until the center is just set.
Carefully run a knife around the edge of the springform pan to loosen; cool 1 hour longer. Refrigerate overnight.
Just before serving, remove sides of the pan. Refrigerate any leftovers- if you have any!