Baked pumpkin & white chocolate cheesecake

Is there a better dessert than cheesecake? How about a fall inspired pumpkin cheesecake from Chef Jason Parsons.

Is there a better dessert than cheesecake? How about a fall inspired pumpkin cheesecake from Chef Jason Parsons.

Baked pumpkin & white chocolate cheesecake

Ingredients: 

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Filling:

Crust:

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.

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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.

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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

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@chefparsons

http://www.peller.com