White Chocolate Pumpkin Cheesecake with Gingersnap Crust

• Vegetarian

• Produce

  • 1 pinch Ginger
  • 1 heaping cup Pumpkin puree, canned

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 16 oz Bitter chocolate, high-quality white
  • 1 tsp Cinnamon
  • 1/4 tsp Cloves
  • 1 1/2 tsp Pumpkin pie spice
  • 19 tbsp Sugar
  • 2 tsp Vanilla
  • 4 oz White chocolate
  • 1 cup White chocolate chips

• Snacks

  • 1 10 oz. bag Gingersnap cookies

• Dairy

  • 8 tbsp Butter
  • 3 8 oz. packages Cream cheese, reduced fat
  • 1/3 cup Heavy whipping cream

Found on thegoldlininggirl.com

Description

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
• 1½ tsp. pumpkin pie spice
• 1 tsp. cinnamon
• ¼ 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
• ⅓ c. heavy whipping cream
• ¼ c. butter
• 4 oz. white chocolate, shaved into curls, for garnish

Directions

• In a small bowl, combine gingersnap cookie crumbs, sugar, and butter.
• Press into the bottom of an 8-inch springform pan.
• 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.
• 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.