1-1/4 cups Oreo cookie crumbs
2 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
2 teaspoons vanilla extract
3 large eggs, lightly beaten
8 ounces white baking chocolate, melted and cooled
1/2 cup canned pumpkin
1/4 teaspoon each ground ginger, cinnamon and nutmeg
White chocolate curls and/or crushed Oreo cookies, optional
1Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2Press cookie crumbs onto the bottom of prepared pan; set aside. In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate.
3In a small bowl, combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
4Bake at 325° for 50 to 55 minutes or until center is almost set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with chocolate curls and/or crushed cookies if desired.
Styling tip: For beautiful chocolate curls, use a vegetable peeler and a big bar of chocolate. Room-temperature chocolate is more pliable, so make sure the chocolate you work with is not too cold!
It can be tempting to replace the white baking chocolate with white chocolate chips you might have on hand, but we've found that the latter don't melt and do not blend into these recipes as well as baking chocolate. Chocolate chips have a tendency to seize (become granular) when folded into the cream cheese mixture.
Although my family enjoys all of the dishes I serve on Thanksgiving Day, it's this rich and creamy cheesecake they look forward to the most.
Prep: 35 min. Bake: 50 min. + chilling
Makes 12 servings
1 piece: 369 calories, 23g fat (13g saturated fat), 85mg cholesterol, 230mg sodium, 37g carbohydrate (31g sugars, 1g fiber), 6g protein.