WHITE CHOCOLATE PUMPKIN CHEESECAKE

White Chocolate Pumpkin Cheesecake image

Although my family enjoys all of the dishes I serve on Thanksgiving Day, it's this rich and creamy cheesecake they look forward to the most. - Joyce Schmidt, Lilburn, Georgia

Provided by Taste of Home

Time 1h25m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

1-1/4 cups Oreo cookie crumbs
2 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
2 teaspoons vanilla extract
3 large eggs, lightly beaten
8 ounces white baking chocolate, melted and cooled
1/2 cup canned pumpkin
1/4 teaspoon each ground ginger, cinnamon and nutmeg
White chocolate curls and/or crushed Oreo cookies, optional

Steps:

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , Press cookie crumbs onto the bottom of prepared pan; set aside. In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate. , In a small bowl, combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 50-55 minutes or until center is almost set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with chocolate curls and/or crushed cookies if desired.

Nutrition Facts : Calories 369 calories, Fat 23g fat (13g saturated fat), Cholesterol 85mg cholesterol, Sodium 230mg sodium, Carbohydrate 37g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.