General Discussion & Chat: ۞ Sweet Interruptions ۞ 65, 0 by ChinookCottage

ChinookCottage wrote:
Here is my recipe for the No-bake white chocolate pumpkin cheesecake..ENJOY!
2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1 1/2 cups granulated sugar, divided
• 1 pound cream cheese, at room temperature
• 2 cups pure pumpkin puree

• 1 cup sour cream
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 2 cups white chocolate, chopped
• 2 cups heavy cream

PREPARATION: Combine the graham cracker crumbs, melted butter and 1/2 cup sugar. Press into the bottom of a greased 9-inch cake pan (or springform pan). Bake 10 minutes at 325 degrees.

Using the paddle attachment of a stand mixer, beat the cream cheese and remaining 1 cup sugar until completely smooth. Add the pumpkin, sour cream, pumpkin pie spice and salt to the cream cheese. Mix until smooth, scraping the bowl occasionally.

Melt the chocolate on half power in the microwave, stirring occasionally until totally melted. Add the white chocolate to the mixer all at once and mix on high until incorporated.

In a large mixing bowl, with electric mixer, whip the heavy cream to medium peaks and fold into the batter and pour into the prepared pan. Freeze the cheesecake overnight.

If using the 9-inch cake plate, put the frozen cheesecake on the burner of a gas stove over a low flame for 30 seconds. Invert the pan onto a cutting board and tap the bottom until the cake comes out. Invert onto a plate and let thaw in the cooler for 3 hours before cutting. If using springform pan, unsnap ring and let thaw in the refrigerator for 3 hours before cutting.