Is there a better dessert than cheesecake? How about a fall inspired pumpkin cheesecake from Chef Jason Parsons.
Baked pumpkin & white chocolate cheesecake
Ingredients:
Filling:
- 2 cups cream cheese
- ¼ cup sugar
- 3 whole eggs
- 1 ½ tsp vanilla seeds
- ¼ tsp salt
- 2 tbsp lemon juice
- 3 cups sour cream
- 1 ¼ cups pumpkin puree (plain)
- 2 cups white chocolate
Crust:
- 3 cups ground digestive biscuits
- ½ cup butter
Method:
Using wax paper, line the bottom of a 10 inch spring form pan.
Melt the butter and mix with the ground digestives. Pack into the base and chill in the fridge.
Mix the cream cheese and sugar in a kitchen aid mixer. Add the eggs one at a time.
Next add the vanilla, salt, lemon juice and pumpkin puree. Beat in the sour cream and pour over the chilled crust.
Melt the white chocolate in a double boiler or slowly in a microwave. Drizzle the melted chocolate into the mix and using the tip of a knife swirl the chocolate through the pumpkin mix.
Place in a 350F degree preheated oven and bake for 45 minutes.
After 45 minutes turn off the oven and leave the cheesecake in the oven for another 45 minutes.
Now remove from the oven and allow to rest on the counter for another 20 minutes before chilling in the fridge.
Serve when chilled.
Makes 10 portions.
Courtesy Jason Parsons