A light and delicious fall cheesecake!
Ingredients
1 1/2 cups graham cracker crumbs
1/3 cup butter
2 8-oz. packages cream cheese, at room temperature
1/2 cup sugar or equivalent sweetener
3 eggs, lightly beaten
1/2 cup white chocolate
1/2 cup pumpkin puree
1/4 teaspoon cinnamon
Whipped cream to taste
Preheat the oven to 325°F (~165°C). Prepare an 8-inch springform pan or line a similarly sized pan with foil.
Melt the butter and combine with graham cracker crumbs, and press into pan. Bake for 10-15 minutes or until it smells delicious.
In a large bowl, beat the cream cheese, sugar and vanilla. (Don't over-mix.) Add the eggs and mix just until combined.
Melt the white chocolate, preferably over a double-boiler. (My white chocolate was stubborn and didn't want to melt, so I added a little whipping cream and stirred until it melted.) Add the melted white chocolate to the mixture and stir.
Mix cinnamon with pumpkin puree and then fold into the cream cheese mixture. Pour over the baked graham cracker crust.
Place cheesecake pan inside a larger pan and surround with a water bath. Bake for 50-55 minutes or until top begins to brown and center is almost set.
Cool for at least an hour, then refrigerate overnight.
When ready to serve, carefully open springform pan or pull foil out of the regular baking pan. Whip heavy cream if desired, adding to the top with a sprinkle of cinnamon. Enjoy!
*Note: this recipe produces a yummy cheesecake with a hint of pumpkin and white chocolate flavors. Next time I'll experiment with adding more pumpkin for a stronger flavor...although it's great like this too!
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