Ingredients
| 19 |
ounces cream cheese (room temperature) |
| 8 |
ounces white chocolate (melted) |
| 3 |
eggs (room temperature) |
| 1/8 |
cup pure maple syrup |
| 12 1/2 |
g brandy |
| 1 |
tsp ground ginger |
| 1 |
tsp ground cinnamon |
| 1/2 |
tsp nutmeg |
| 3/4 |
cup pumpkin puree |
Directions
- Soften cream cheese with a paddle attachment.
- Do not over mix!
- Stir in the melted white chocolate,
- then add the eggs gradually.
- Combine syrup, brandy, spices and pumpkin in a separate bowl.
- Then combine this mixture with the cream cheese mixture. Stir just enough to incorporate the two mixtures.
- Pour into a spring form pan with graham cracker crust already prepared and cook at 325 degrees for 40 minutes.
- Do not over bake or you will crack the surface.
- (Look for the "pumpkin cheesecake topping" for after cooling and "pumpkin cheesecake crust" for the crust!)
Categories
Cheese, Dessert, Christmas, Cocktail Party, Easter, Fourth of July, Hanukkah, St. Patrick's Day, Super Bowl, Thanksgiving, Valentine's Day, Bake
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