Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Pumpkin Cheesecake With White Chocolate And Candied Pecans

on November 5, 2013

Pumpkin Cheesecake With White Chocolate And Candied Pecans (2)




Pumpkin Cheesecake With White Chocolate And Candied Pecans (2)


12 tablespoons of unsalted butter, melted
2 1/2 cups of cinnamon graham cracker crumbs
2 3/4 cups granulated sugar
1/4 cup of brown sugar
1/4 cup of vanilla flavored Greek yogurt, room temperature (strain any excess water)
2- 8-ounce packages of cream cheese, room temperature
1-15 ounce can of pumpkin puree  (or pumpkin pie mix in a can)
6 large eggs, room temperature
1 tablespoon of vanilla extract
1 vanilla bean, seeded
2 1/2 teaspoons of ground cinnamon
1 teaspoon of ground ginger
1/4 teaspoon of cloves
1/8 teaspoon of ground allspice
1 cup of candied pecans
2 cup white chocolate chips, melted

Preheat oven to 325 degrees Fahrenheit
Brush springform pan with some of the melted butter. Add the remaining butter with the crumbs in a food processor with 1/4 cup of sugar and a pinch of salt. Press the crumbs into the bottom and up the sides of the pan, packing it tightly and evenly. bake until golden brown, 15 minutes, let it cool on a rack.

Wrap the outside of the springform pan with foil and place in a roasting pan. Have some hot water (on standby) on the stove ready to pour into the roasting pan. In the meantime beat the cream cheese and the seeded vanilla bean with a mixer until smooth. Add the remaining 2 1/2 cups of sugar and then beat until well combined, scraping down the sides of the bowl. Now beat in the yogurt.

In a second bowl add pumpkin puree and 1/4 cup of brown sugar and spices, then mix this in with the cream cheese mixture, add the eggs, (one at a time),  1 teaspoon of salt, vanilla, beat until just combined. Place the foiled covered springform pan into the roasting pan. Pour this mixture into the cooled crust. Then place the roasting pan into the oven on the middle rack. Pour the hot water into the roasting pan until it comes up about half way up the springform pan.

Bake until the outside of the cheesecake is set but the center is a little loose. This should take about 1 hour 45 minutes. Turn the heat to off. Let the cheesecake remain in the oven for another hour.

Carefully remove the cheesecake from the roasting pan and place on a cooling rack, for at least 1 hour. Next, take a sharp knife and run it around the edges of the cheesecake, cover and refrigerate overnight.  Remove the cheesecake from the frig, bring to room temperature.

Using a double boiler melt the white chocolate chips. Spread the white chocolate on top of the cheesecake. Decorate with the candied pecans. Transfer the cheesecake to the freezer for at least 2 hours, then back to the refrigerator until ready to serve.


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