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Devilish Desserts: Pumpkin White Chocolate Cheesecake

Source of Recipe

Stop & Shop Fall 1999 Issue (posted by stella to recipecircus)


List of Ingredients

Crust:
2/3 cup ginger snaps, finely ground
1 Tblsp. unsalted butter, melted

Cheesecake Filling:
2 - 8oz. packages of cream cheese-at room temperature
* 1 1/3 cups Sugar
* 5 Eggs
* 1 1/2 tsp. Vanilla
* 4 Tblsp. White Chocolate Chips, melted
* 1 cup Solid Pack Pumpkin (I freeze the remaining pumpkin)
* 4 Tblsp. Unsalted Butter, melted
* 1 tsp. Cinnamon
* 1 tsp. Ground Ginger
* 1/2 tsp. Ground Clove
* 2 Tblsp. Flour


Recipe

1. Preheat oven to 325 degrees. Grease a 9-inch spring form pan. Tightly wrap aluminum foil around the bottom and half way up the outside of the pan. The pan will be placed in a water bath, so make sure the foil is tightly secured.

2. Mix together the ground ginger snaps and melted butter. Press into the bottom of the pan. Set aside.

3. Mix the cream cheese and suger in a small bowl and gently beat with an electric mixer. Slowly add eggs and vanilla. Continue to mix the ingredients, adding the melted butter.

4. Place 1 cup of cheesecake batter in a separate bowl. Add melted white chocolate chips and nix by hand until fully incorporated.

5. To the remaining batter, add the pumpkin, cinnamon, ginger, clove and flour. Beat gently until all are fully blended.

6. Place the prepared pan into a larger pan that is deep enough to hold several inches of water.

7. Pour pumpkin cheescake batter into the prepared spring form pan.

8. Randomly place several tablespoons of the white chocolate batter on top of the pumpkin batter using all of it.

9. Using a knife, swirl the white chocolate batter to create a marbled effect.

10. Place pans in oven. Using a pitcher, pour room temperature water into the larger pan until water is no more than 1/3 of the way up the spring form pan.

11. Bake for 1 1/2 hours. Test by inserting a small knife in the center to see if it comes out clean.

12. Serves 16.