Pumpkin White Chocolate Swirl Cheesecake

Here’s a great pumpkin cheesecake recipe! This recipe makes a 9″ cheesecake. It can easily be made into a 6″ or a 12″, just follow my tips on the page for the Turtle Cheesecake . There are also some tips on there on how to prepare your springform pan.

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Base
Don’t forget the wax paper or parchment paper on the bottom of your pan!
Take some ginger snaps and crush them. You’ll want to make 1 1/2 cups. Melt 1/4 cup of margarine or butter, and mix it with the crumbs. Press down into the bottom of a springform pan with the bottom of your fingers. Bake at 32 for about 8 minutes.

Filling
Remember to grease the sides of the pan!
Mix two blocks of cream cheese, 2 eggs, 1/4 cup of sugar, 1 tsp of vanilla, and 1/2 cup of yogurt (I used vanilla). Take out about 1/2 cup of the mixture and set aside. Add 1 cup of pumpkin, 1/2 tsp of both ginger and allspice, and 1 tsp each of cinnamon and nutmeg (or 2-3 tsp of pumpkin pie spice). Pour into your pan. Melt 1 bag of white chocolate chips, and then add it to the cream cheese mixture that you had set aside. Pour it into your pan, then take a spoon and swirl it through the pumpkin, take care not to disturb the base. Bake at 350 for about 45 minutes.

For a garnish, I crushed a few more cookies, then sprinkled them over the top, and then it was served with a dollop of whipped cream. If you’ve got any orange chocolate in your house (melting wafers, maybe), you can grate that over the top.

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