Thursday, November 26, 2009

White Chocolate Pumpkin Cheesecake

I was told this cheesecake "might possibly" be the best cheesecake ever tasted by my brother-in-law, so I'm going to ahead and say this cheesecake was fantastic. However, the white chocolate was supposed to be melted - I burnt it the first time and didn't have the patience to try it again, so it was more of a white chocolate chip pumpkin cheesecake. I guess I didn't do that bad of a job on it since I got great reviews at Thanksgiving!

2 cups cinnamon graham cracker crumbs (about 2 sleeves)
1 cup plus 2 Tablespoons of sugar, divided
1/4 cup butter, melted
3 (8oz) packages cream cheese, softened
3/4 cup pumpkin puree
3/4 cup white chocolate, melted
3 eggs-1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
2 Tablespoons caramel sauce for topping
1. Preheat oven to 350.
2. For crust, combine graham cracker crumbs (I used a blender to crush them) with melted butter and 2 Tablespoons of sugar. Mix together and press into a lightly greased 9-in. springform pan. Set aside.
3. For filling, mix cream cheese and remaining sugar until smooth. Add pumpkin, white chocolate, eggs, vanilla, and pumpkin pie spice, and mix until combined. Pour into springform pan and place pan on in a shallow baking pan.
4. Bake at 350 degrees for 55 minutes or until center appears nearly set when gently shaken. Let cool for 10 minutes, then remove from pan and drizzle caramel topping over the cake. Chill until ready to serve.

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