White Chocolate Pumpkin Cheesecake with Gingersnap Crust

By foodiva

Ingredients

• 1 - 10 oz. bag gingersnap cookies, pulsed into fine crumbs
• 3 tbsp. sugar
• 4 tbsp. butter, melted
• 3 - 8 oz. packages reduced-fat cream cheese, softened
• 1 c. sugar
• 3 eggs, at room temperature
• 1 heaping cup canned pumpkin puree
• 2 tsp. vanilla
• 1 1/2 tsp. pumpkin pie spice
• 1 tsp. cinnamon
• 1/4 tsp. cloves
• pinch ginger
• 8 oz. high-quality white baking chocolate, melted, slightly cooled
• 1 c. white chocolate chips
• 8 oz. high-quality white baking chocolate
• 1/3 c. heavy whipping cream
• 1/4 c. butter
• 4 oz. white chocolate, shaved into curls, for garnish

Details

Servings 10
Preparation time 15mins
Cooking time 75mins
Adapted from thegoldlininggirl.com

Preparation

Step 1

Directions For gingersnap crust:
In a small bowl, combine gingersnap cookie crumbs, sugar, and butter.
Press into the bottom of an 8-inch springform pan. For white chocolate pumpkin cheesecake:
In a large mixing bowl, beat cream cheese til smooth.
Add sugar, beating until combined.
Add eggs, one at a time, beating well after each addition.
Add pumpkin, vanilla, and spices, beating until combined.
With the mixer running on low, drizzle the 8 oz. melted white chocolate in a slow stream, until combined.
Fold in white chocolate chips.
Pour cheesecake batter over the crust.
Bake at 350 degrees for about 60 minutes, or until the edges are golden, and the center is still slightly jiggly, but almost set.
Remove to a wire rack to cool completely. For white chocolate ganache topping:
In a medium microwave-safe bowl, combine chocolate, heavy cream, and butter.
Microwave on high for 1-2 minutes, or until heavy cream just begins to boil.
Whisk until the chocolate and butter are completed melted, and the mixture is smooth.
Place in the refrigerator for 10-15 minutes to allow it to thicken slightly, before pouring it over the cooled cheesecake. Place in refrigerator to set.
Top with chocolate curls. Cut and serve.

Directions