Email to Rosemary Leibrook      

Recipe Categories: Rcy66y's HOME PAGEAMISH APPETIZERS ARTSandCRAFTS BBQ BEVERAGES BISCUITS BREAD BREADMACHINE BREAKFAST CAKES CAKESandPIES CANDY CANNINGPRESERVING CASSEROLES CHEESECAKE CHILI COBBLERS COFFEECAKE COOKIES COOKINGMETHODS CROCKPOT CUPCAKES DESSERTS DIABETIC Dip DOGTREATS EGGS ETHNIC FISHandSEAFOOD FRUIT GARDENOUTDOORS GrandDaughtersCookB HEALTHBEAUTY ICINGS INGREDIENTEQIIVALENTS INMUG JAMSandJELLIES JarReceipes LeibrookFamilyRecipes LOW-CARB LOWFAT MARINADES MEATS MUFFINS OutdoorCamping PASTA PASTRIES PetixCardellaFamilyCooks Pickles PIES PIZZA POULTRY Punch QuanityCooking RECIPEFORAHOME RELISH RICE RichmondFamilyRecipes SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing SubstitutionChart SweetRolls VEGETABLES VEGETARIAN

White Chocolate Marbled Pumpkin




Source of Recipe


debbie


List of Ingredients





2 pkg. (8 oz. each) cream cheese
1 cup Splenda®
1 tsp. vanilla extract
1 tbsp. pumpkin pie spice
4 eggs + 1 egg yolk
3 tbsp. sour cream
1 can (15 oz.) prepared pumpkin
3 squares white chocolate (baking bar), melted in double boiler




Recipe




Heat oven to 300º F. (150º C.) Bring all cold ingredients to room temperature. With an electric mixer, combine cream cheese and sugar at slow - medium speed, scraping sides often. Add all other ingredients except eggs and pumpkin. When completely mixed (with no lumps), add eggs and egg yolk, 1 at a time, beating very slowly. When eggs are incorporated, separate out 1 cup of batter, then fold pumpkin into rest of batter. When pumpkin is blended, do not mix any more. To 1 cup of separated batter, add 3 squares of melted white chocolate and blend. Add half of pumpkin batter to a well greased springform pan. Add spoonfuls of white chocolate batter, and then cover with remaining pumpkin batter. Swirl through with spatula to create marbling effect. Place pan on a very large piece of aluminum foil, and fold foil up around pan to create a watertight barrier around cheesecake. Place springform pan in an even larger pan and fill larger pan halfway with water. Place entire water bath containing cheesecake in oven. Cook 1 hour and reduce heat to 200º F. for 1 more hour. Turn oven off and leave cheesecake in until oven is completely cooled. The cheesecake can even be left overnight at this point. Cracks can occur when a cheesecake cools too quickly. Let it set up for several hours in refrigerator, preferably overnight. Garnish with curls of white chocolate. Makes 8-10 servings.