Advent Day 2: Cheesecake

Now, interestingly, the Bible mentions cheese 3 times, but milk 55 times; cake 40 times, and crumbs, 3 times.  It is that last mention - crumbs, the very foundation of the crust of a cheesecake - that catches attention today, because it is the story of the Canaanite woman that is at the foundation of the change in Jesus' ministry from being here for the "lost sheep of the house of Israel" (Matt. 15:24) to being here for the entirety of the world.  Her belief and faith in God granted her the grace that her daughter might be healed.  Even little things like a crumb might make a difference, so be aware of everything, and how it fits together.

This cheesecake recipe comes from my sister, who altered it to be gluten free.  Obviously, if you don't mind gluten, you can use a regular graham cracker crust, as you wish.

White Chocolate Pumpkin Cheesecake w/ Gingersnap Crust

Perfectly rich and creamy spiced pumpkin cheesecake, infused with melted white chocolate, chock-full of white chocolate chips, and with a spicy gingersnap cookie crust!

 Course Dessert

 Prep Time 15 minutes

 Cook Time 1 hour

 Total Time 1 hour 15 minutes

 Servings 10 -12

 Author Sarah @ The Gold Lining Girl

Ingredients

For gingersnap crust:

• 1 - 10 oz. bag gingersnap cookies pulsed into fine crumbs
• 3 tbsp. sugar
• 4 tbsp. butter melted

For white chocolate pumpkin cheesecake:

• 3 - 8 oz. packages reduced-fat cream cheese softened
• 1 c. sugar
• 3 eggs at room temperature
• 1 heaping cup canned pumpkin puree
• 2 tsp. vanilla
• 1 1/2 tsp. pumpkin pie spice
• 1 tsp. cinnamon
• 1/4 tsp. cloves
• pinch ginger
• 8 oz. high-quality white baking chocolate melted, slightly cooled
• 1 c. white chocolate chips

For white chocolate ganache topping:

• 8 oz. high-quality white baking chocolate
• 1/3 c. heavy whipping cream
• 1/4 c. butter
• 4 oz. white chocolate shaved into curls, for garnish

Instructions

For gingersnap crust:

1. In a small bowl, combine gingersnap cookie crumbs, sugar, and butter.
2. Press into the bottom of a 9-inch springform pan.

For white chocolate pumpkin cheesecake:

1. In a large mixing bowl, beat cream cheese til smooth.
2. Add sugar, beating until combined.
3. Add eggs, one at a time, beating well after each addition.
4. Add pumpkin, vanilla, and spices, beating until combined.
5. With the mixer running on low, drizzle the 8 oz. melted white chocolate in a slow stream, until combined.
6. Fold in white chocolate chips.
7. Pour cheesecake batter over the crust.
8. Bake at 350 degrees for about 60 minutes, or until the edges are golden, and the center is still slightly jiggly, but almost set.
9. Remove to a wire rack to cool completely.

For white chocolate ganache topping:

1. In a medium microwave-safe bowl, combine chocolate, heavy cream, and butter.
2. Microwave on high for 1-2 minutes, or until heavy cream just begins to boil.
3. Whisk until the chocolate and butter are completed melted, and the mixture is smooth.
4. Place in the refrigerator for 10-15 minutes to allow it to thicken slightly, before pouring it over the cooled cheesecake. Place in refrigerator to set.
5. Top with chocolate curls. Cut and serve.