© White Chocolate Pumpkin Cheesecake - Cucci Modern Italian Cuisine
White Chocolate Pumpkin Cheesecake
White Chocolate Pumpkin Cheesecake

White Chocolate Pumpkin Cheesecake


November 15, 2018

Recipe courtesy of Cucci Modern Italian Cuisine - Visit them at 119 Jones Street, Bronte Village - cucci.ca - 905.4291811


Cheese Cake

750 g cream cheese

500 ml 35% cream

¾ cup icing sugar

300 g white chocolate

300 g pumpkin puree

1 tbsp vanilla

1 tsp cinnamon

½ tsp clove

½ tsp nutmeg

½ tsp allspice

Cinnamon Lady Finger crust

1 package (400g) lady finger cookies

300 ml melted butter

½ tsp cinnamon


Cinnamon Lady Finger Crust

1In a food processor blend the lady fingers until they resemble a graham cracker crumb consistency. Add the melted butter and cinnamon to the lady fingers and mix well. Evenly portion the crust into the desired cheesecake moulds and lightly press the mixture to the bottom.

White Chocolate Pumpkin Cheesecake

1Melt the white chocolate over a double boiler. Meanwhile place the heavy cream in a stainless-steel bowl and whip to stiff peaks. Place the cream cheese, icing sugar vanilla and spices into a separate bowl and with a mixer beat the cream cheese until it becomes nice and fluffy. Add the melted white chocolate to the cream cheese and gently fold the whipped cream into the mixture as well. Using a spoon or a piping bag, evenly portion the cheesecake mixture on top of the lady finger crust. Place in the fridge to set until ready to serve.

These are individual no bake white pumpkin cheesecakes. We use ring moulds lined with acetate sheets at the restaurant but it can be made in anything from muffin tins to mason jars or even a nice rocks glass. Makes approximately 12 cheesecakes.


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