October 23, 2008

White Chocolate Pumpkin Cheesecake

I’m training right now. Not for a marathon, a triathlon or anything else involving running. Why are those things so trendy right now? Running is never cool. Unless your baby is wandering out to the street or you’re being chased by a tiger.

I’m training for a little bake-off next month. Don’t get too excited. It’s local and very low-key. I entered last year and got second. This year I want to win. I’m not usually competitive unless I think I have a really good shot at winning. I don’t expect to win bake-offs against people who either went to culinary school or have Pillsbury Bake-Off trophies in their closets, which is why I think I have a shot. At $100. Like I said — low-key.

I decided on a cheesecake this time, and after digging around in my OneNote, I narrowed the candidates down to two. This is the first one: Miss White Chocolate Pumpkin Cheesecake. Yes, “Miss”. If cheesecake had a gender, I’m positive it would be female.

This has nothing to do with anything, but check out the lack of cracks on the top. Every time I make a cheesecake I hope and pray that it’s nice and smooth on top. More often than not I end up with little slivers. I don’t know if it’s the waterbath I tried or the added moisture from the pumpkin. Or maybe my dreams just came true.

I don’t think the taste differs radically from a regular pumpkin cheesecake except the pumpkin flavor is maybe more subdued by the creaminess from the white chocolate. I couldn’t taste the white chocolate specifically, but maybe I could if I had a plain pumpkin cheesecake to test it out against. None of that matters, though because it’s delicious. It has a gingersnap crust and it’s finished off with cinnamon-toasted almonds. (My kitchen smelled like the nut kiosks at the mall during Christmas.)

If you know where I live, and you can get here within 72 hours, I’ll be thrilled to give you a slice. I’m not just being polite, either. This needs to be gone pretty quickly or my hopes not gaining 60 pounds this pregnancy will begin to dwindle. I still have another cheesecake to test out, too. I’ll keep you updated.

For just a quick jaunt down the street, this could be yours. Only I’ll try to keep the point in tact.

White Chocolate Pumpkin Cheesecake
adapted from Taste of Home Magazine Oct/Nov 07

1 1/2 c crushed gingersnap cookies
1/4 c butter, melted
3 8-oz packages cream cheese, softened
1 c sugar
3 eggs
1 tsp vanilla
5 oz white baking chocolate, melted and cooled
3/4 c pumpkin puree
1 tsp cinnamon
1/4 tsp nutmeg

Almond topping:
1/2 c chopped almonds
2 T butter, melted
1 tsp sugar
1/4 tsp cinnamon

Preheat oven to 350.

Combine gingersnap crumbs and butter. Press into the bottom of a greased 9-inch springform pan; set aside. In a large bowl, beat cream cheese and sugar until smooth, scraping down the sides of the bowl frequently. Add eggs, one at a time, blending between each addition. Add vanilla; beat on low speed just until combined. Stir in melted and cooled white chocolate.

Combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. Cover the bottom half of the pan with a piece of aluminum foil and place pan on a rimmed baking sheet. Pour about a quart of hot water onto the baking sheet.

Bake at for 55-60 minutes or until center is almost set. Turn off the oven and allow cheesecake to cool to the point when you can take it out without oven mitts. Then allow to cool on the countertop until room temperature. Chill for at least 4-6 hours or overnight (better).

Before serving, combine topping ingredients; spread in a shallow baking pan. Bake for 10 minutes at 350 or until golden brown, stirring twice. Cool. (I did this in my toaster oven.)

Remove sides of springform pan; sprinkle topping over cheesecake. Refrigerate leftovers. Serves 12.

Print Recipe Text Only

Desserts - Cheesecakes, Holiday Bites

8 comments »

8 Responses to “White Chocolate Pumpkin Cheesecake”

1

dfd — October 24, 2008 @ 5:45 am

Hi natalie,
This looks tasty and i love how the almonds are sprinkled around the edges. The photos look fantastic. Can I add this to my site http://www.cheesecake-recipes.org Our visitors would love this recipe.

[Reply]
2

Natalie — October 24, 2008 @ 2:48 pm

Sure! Thanks for asking!

[Reply]
3

Natalie — October 24, 2008 @ 2:50 pm

One more thing, dfd, if you use one of the pictures, I’d appreciate a link back to my site.

[Reply]
4

rachelle — October 24, 2008 @ 10:15 pm

looks dangerous and yum!
good luck in the contest!!

[Reply]
5

Ashley — October 26, 2008 @ 8:42 pm

Tyler Florence says that in order to have a no-crack cheesecake, you need a waterbath, so I think that’s your culprit. I, too, watch too much Food Network.

[Reply]
6

Millertime — November 12, 2008 @ 1:22 am

I am going to make this! It looks so yummy. What’s really funny is I went to my friends house who made this cheesecake and I was dying to have the recipe because I loved it so much. And much to my dismay I came to your website and here it was. Its meant to be! What does the water bath do? And if I am correct in my thinking, according to your directions you just place aluminum foil under the bottom of the pan and place on a cookie sheet with water! Is that right?

[Reply]
7

Natalie — November 12, 2008 @ 2:24 am

Elise, I’m glad you found it! The water bath helps it so it doesn’t dry out during cooking and crack. When you put the foil on the pan, wrap the bottom, so it goes about halfway up. I think it’s to keep the water from getting into the pan. Good luck!!

[Reply]
8

Millertime — November 15, 2008 @ 6:41 pm

Thanks Natalie for the tip. That really helped. You know I had no idea about the water bath. It really makes sense though. Every time I have made cheesecake it cracks a little on the top and I hate it. I had no idea why or how to not make it do that. Now I know and I am sure its going to work.

[Reply]