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.

Turtle Cheesecake

Now to take a break from our regularly scheduled pumpkin offerings…

Here is a recipe for a turtle cheesecake.

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This recipe makes a 9″ inch cheesecake, but can easily be adapted for a 6″ or a 12″. You just need to play with the quantities. A 6″ would use 1 cup for the base, 1 block of cream cheese, and 1 egg. A 12″ would use 2 cups in the base, and 3 blocks of cream cheese and eggs.

Base
Melt 1/4 c of margarine. Add 1 1/2 cups of Oreos crumbs and mix together. When you assemble your springform pan, pan a layer of wax paper or parchment paper on the bottom. Put your cookie mixture on top of the paper, and press down with your fingers. Bake at 325 for about 8 minutes. After you take it for the oven, let it cool, then put pecans over top of the vase, caramel sauce, and melted chocolate (I used about 1/4 cup of melted chocolate chips, and I also used the caramel sauce for sundaes).

Cheesecake Filling
Before adding the mixture to the pan, it is very important to grease your springform pan. Even if they are nonstick, the cheesecake may still stick, and there’s nothing that can break your heart like spending a few hours making a delicious cheesecake, and then have half of it stick to your pan. I use Pam that’s made for baking, and it works great. Bend together 2 blocks of cream cheese, two eggs, 1/2 cup of brown sugar, 1/2 cup of yogurt (I used about half plain Balkan style, and half vanilla… It was just what was in our fridge), and a tsp of vanilla. If you want your cheesecake to be caramel-flavoured, add about 1/4 cup of butter. Bake at 350 for approximately 40 minutes.

After you take it from the oven, let it cool, then add more pecans, caramel, and chocolate. When I melted the chocolate chips this time, I added a little bit of shortening (is ‘smudge’ a technical baking term?) to make it smoother.

Serve after it has had time to set and enjoy!

Mini Pumpkin Cheesecakes

Aka, the reason why there has been leftover pumpkin puree in my house for the pasta recipes.

Hubby and I have been making mini cheesecakes for our local market (ok, ok… he has.  He has totally mastered Martha Stewart’s mini Oreo cheesecakes.  So friggin delicious.)

So I attempted some pumpkin.  I mixed them all together, but he did put them in the pan and bake them.  So he gets credit, too.  Here is the final result:

And here’s the recipe!

Mini Pumpkin Cheesecake (makes 18-24)

  • ginger cookies
  • 2 blocks cream cheese
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/2 c sugar
  • 1/4 c greek yogourt
  • 1t cinnamon
  • 1t nutmeg
  • 1t allspice
  • 2T flour (maybe – see note)
  • whip cream
  • cinnamon sugar
  1. If the cookies are small enough to fit in your muffin tins, put one cookie in a cupcake liner in the pan.  If they are too large, crush them up, and put the crumbs in.
  2. Beat cream cheese, eggs, sugar, spices, pumpkin, and yogourt.  If the mixture is runny, add the flour.  If it is firm, skip it.  It depends on how watery your pumpkin puree is.  Mine came from a sugar pumpkin, and had a lot of water.
  3. Bake at 350 for 20 mins, or until they are firm.  Take out of the oven and let them cool completely.
  4. When ready to serve, top with a dollop of whip cream and sprinkle with cinnamon sugar.  They will look really pretty.  OR… do what I did.  Put the whip cream on, add the cinnamon sugar, have the whip cream melt immediately in the heat, and then put them in the fridge to set.  It tasted really good, and looked pretty neat, too.

Enjoy!