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White Chocolate Pumpkin Cheesecake
Debbie's Note...
"I'm not sure when it started -- but one day the nickname "punkin" just sort of stuck to my daughter's already long list of nicknames. Every night when I lay my head down to sleep I thank God for that child. She's now in her 20's -- about to graduate from college. And like any other mother, all I truly want for her as she embarks grown-up is a rich full life yet not lacking all the cool lessons you learn from trippy stuff that happens along the way. So that's why I thought the white chocolate and cream cheese inside this classic pie was the perfect treat for a daughter -- or mother -- or anyone because there really is "so much we want for our little punkin pies".
Ingredients
1 9 inch pie crust
(3) 8 ounce packages of Philly Cream cheese (NOT fat-free)
1 cup sugar
3 TBSP + 1 teasp. flour
1 teasp cinnamon
1/4 teasp ginger
1/2 teasp nutmeg
1 cup canned pumpkin
4 eggs; beaten
1 cup coarsely chopped white chocolate or almond bark
Instructions
With a fork poke a couple holes in the bottom of pie crust and bake in preheated 325 oven for 5 minutes. Remove from oven. Reduce oven temperature to 300. In a large mixing bowl whip on LOW SPEED cream cheese, sugar, flour, and spices until creamy. Fold in pumpkin and eggs then beat slowly again until blended. Stir in white chocolate.
Pour filling into pie crust. Bake for 1 hour. Turn off oven. Leave cheesecake on rack in oven with door closed for 25 minutes. Remove then chill. Serve with whipped cream.
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