Cheesecake: White Chocolate Pumpkin by grizzlybiscuit

[BakerAunt]

CHEESE CAKE: WHITE CHOCOLATE PUMPKIN
Submitted by grizzlybiscuit on December 14, 2005 at 4:56 am

The original recipe as far as I know first appeared in the November '93 issue of Bon Appetit Magazine and was later published in Jean Anderson's "The American Century cookbook" (97). I have also modified it. This is probably one of the better cheese cake recipes I have come across! It is very forgiving and always seems to come out perfect!

Measure out a piece of aluminum foil, 32"long, and fold it in half lengthwise. Now wrap it around the sides (1/2 way up), and about an inch underneath, all the way around a 9" springform pan, crimping tightly as you go. Bring about a 1/2 gallon of water to a boil, and set aside. Place a large roast pan--one that is large enough to accommodate the cheese cake pan inside it flat in the middle--and place it on the middle shelf in your oven.

Crust:
8 oz. finely ground gingersnap cookies
3 oz. light brown sugar
3.oz. melted butter

Preheat oven to 325 and mix all ingredients together & pat firmly in the bottom of a 9" springform pan. Bake in a 325-350 oven for 6-8 minutes to crisp up the crust a little and intensify the flavor a little. You may not need all the crumbs; just freeze what you don't use until next time!

Step I
3-8oz. packages cream cheese
1 1/3 cups of sugar
1/3 cup sour cream
3 whole eggs+ 2 yolks
zest and juice from 2 lemons
1 TBSP Vanilla extract
5 oz. white chocolate, melted

Step II
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/4 tsp. ground mace
1/4 tsp. Salt, heaping or to taste
1 15 oz. can of 100% pure Libby's solid pack pumpkin

Water bath--You'll need about a half-gallon of water depending on the size of the roast pan.

STEP I
Cream together the sugar and cream cheese for about 2 minutes until smooth, with a paddle attachment in a 5 quart bowl of a stand mixer, if you have one. Or, just use a large mixing bowl (8 quart or so). Do not overmix!

Add eggs, one at a time, mixing completely after each addition.

Now fold in the sour cream, white chocolate, vanilla, and lemon.

Step II
Now measure out all the spices, combine with the pumpkin, and mix until smooth on the side. Then fold this mixture into the main filling.

Pour the filling into the prepared springform pan about 7/8 of the way up (it will expand a little during baking), and place it in the roast pan on the shelf in the oven. Now add the hot water to the roast pan, about half the way up the sides of the springform pan, and bake for approximately 1 hour and 15 minutes, or until an instant read thermometer reads 155-160 degrees and it jiggles a little in the center.

Place a wooden spoon in the oven door to leave it open a crack, shut off the oven, and let it cool slowly in the oven for about 45 min. Remove the cheese cake from the oven and the water bath and let it cool to room temperature on a wire rack(about 2 hours).

Now remove the foil, run a small knife around the outside edge of the cake, and put it in the fridge for at least 4 hours or up to overnight (recommended).

DO NOT remove the springform ring until the next day when the cake is well chilled, or it could get messy! lol! You can tell that I did this already! lol.

Spread the word

      

  

  

[Author]

Posts