White Chocolate Pumpkin Cheesecake and a Giveaway

                                                       So Smooth, So Creamy

so delicious!!

I was asked to bring a Pumpkin Cheesecake to a ladies evening at church and my friend Rose directed me to this Taste of Home recipe. Wow, I'm so glad she did! I like when cheesecakes are tall and creamy but most recipes are baked in 9 inch pans and are more flat and dry. I increased the recipe in part so that it would fill a 9 inch Springform pan. It did not disappoint! It was smooth and super creamy! I liked the nut topping too, it added just enough crunch to keep it interesting. ☺And everyone seemed to enjoy it a lot!

Crust ingredients:
1½ cups crushed gingersnap cookies (about 32 cookies)
¼ cup melted butter

Cake ingredients:
5 pkgs. (8 oz. each) cream cheese, softened
1½ cups sugar
5 eggs, lightly beaten
1¾ teaspoons vanilla extract
8 ounces white baking chocolate, melted and slightly cooled
1¼ cups canned pumpkin
1¾ teaspoons ground cinnamon
½ teaspoon ground nutmeg

Topping ingredients:
Lightly toasted walnut pieces
white chocolate drizzle
or any garnish of your choice

Directions:
In a food processor chop the cookies into crumbs.

With the blade rotating, slowly pour melted butter through the tube.

Press into the bottom of a greased 9 inch Springform pan; set aside.

In a mixer bowl, beat the cream cheese and sugar until smooth and fluffy. In a separate bowl, beat the eggs and vanilla together. Add to the cream cheese mixture and beat only till combined. Stir in melted chocolate. Combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust, place the pan on a baking sheet and bake @ 300º for 1 hour or until center is just set. Turn heat off and prop oven door open with a wooden spoon handle and allow cheesecake to cool slowly for another 60 minutes before removing from the oven. As soon as you remove it run a sharp knife carefully around the edge all the way around. This helps to avoid cracking as it cools. Cool on a wire rack before covering with a clean tea towel and refrigerating overnight. Before removing from the pan run a knife around the edge again. Place on a serving plate and garnish as desired. I baked it Saturday and it was served Monday evening. The flavors had plenty of time to meld and it was scrumptious!


                         ~~~~~~~~~~~~~~~~Giveaway~~~~~~~~~~~~~~~

This month is the 1st birthday for my blog and I would like to thank all of you from the bottom of my heart for taking time to visit, read and comment, on here and in person. You all have no idea what you have meant to me! As a little thank you I've chosen a few of my favorite things to share with you. The cookbook is one my sister and her family compiled that shares recipes with a healthier theme. I love the wood wick candles because of how they crackle as they burn, My favorite healthy energy/mental focus drink. A great alternative to the the ones that are out there that are loaded with sugar. And because I love to bake cheesecakes I will also offer the locals here in Lancaster County, Pa. a chance to win one of their choice from the blog. (not delivered, you pick it up. details to be worked out later if/when you win :)  

To enter I'll keep it simple:

1.Follow publicly and leave a comment here. If you're already a follower, just comment to let me know.

2. Blog about or facebook and comment to let me know you did. One entry each but with two seperate comments.

**If you comment anonymously make sure to give contact information for me - Thank You!**

Giveaway ends Wednesday, November 2nd @ 6:00 p.m.

Now closed ☺

Good Luck and Be Blessed!

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