White Chocolate Pumpkin Cheesecake

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

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

White Chocolate Pumpkin Cheesecake
Yields1 Serving
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
1

In 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.

2
White Chocolate Pumpkin Cheesecake
3

Melt 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.

Category

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.

Ingredients

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

Directions

Cinnamon Lady Finger Crust
1

In 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.

2
White Chocolate Pumpkin Cheesecake
3

Melt 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.

White Chocolate Pumpkin Cheesecake

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