Baking Banquet: WHITE CHOCOLATE PUMPKIN SPICE CHEESECAKE

Crust:
12 oz. crushed gingersnap cookies (using a food processor ) (or just crush them by putting them in a ziplock bag and using a rolling pin to crush them.)
½ cup butter, melted
Filling:
1 envelope unflavored gelatin
1/8 cup cold water

¼ cup boiling water

½ cup sugar, I use extra fine baker’s sugar
1 (8 oz package) cream cheese, softened
1 cup sour cream
9 oz. white chocolate baking bar, melted (divided)
1 cup whipping cream, whipped
½ teaspoon vanilla extract or vanilla powder, or vanilla paste

1 teaspoon pumpkin pie spice

Pumpkin Pie Swirl:

1 cup pumpkin puree

1/8 cup Extra Fine Baker’s Sugar

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract or vanilla powder, or vanilla paste

3 oz. white chocolate (take 3 oz. of the melted white chocolate from the filling white chocolate)

4 Tablespoons Filling Mixture

Whipping cream, pumpkin pie spice for garnish (optional Mexican Cinnamon Chocolate Shavings and Pumpkin Spice M&Ms)

Directions:

In small bowl, combine crust ingredients; mix well. Press in bottom of 8-inch springform pan. Set aside

In small saucepan, pour gelatin over cold water; let stand 1 minute. Add boiling water and sugar; stir over medium heat until mixture is hot and gelatin and sugar are dissolved.

In a small bowl Combine pumpkin puree, sugar, pumpkin pie spice, and vanilla. Mix well. Set aside.

In a heavy saucepan or double boiler, melt white chocolate on low heat, stirring constantly until it is almost completely melted. Remove from heat and continue stirring. It will finish melting as you stir it.

Add 3 oz. of the melted white chocolate to the pumpkin mixture. Mix well and set aside.

In large bowl, beat cream cheese and sour cream until creamy. Gradually add the remaining 6 oz. of the melted baking bar, gelatin mixture , whipping cream, pumpkin pie spice and vanilla. Beat until smooth. Remove 4 Tablespoons of the filling mixture and add to the pumpkin mixture. Pour into crust lined pan.

Mix the filling mixture into the pumpkin mixture. Mix well.

Spoon about 7 - 8 teaspoons full of the pumpkin mixture onto the top of the cheesecake in a circular pattern. Using a knife in a circular motion, gently swirl the pumpkin mixture into the cheesecake.

Cover; refrigerate 8 hours or until firm.

Just before serving, run knife around edge of pan to loosen cheesecake. Carefully remove sides of pan. Garnish with whipping cream and shake some pumpkin pie spice on the whipping cream. If desired add some Mexican Cinnamon Chocolate shavings and some pumpkin Spice M&Ms for garnish. Store in refrigerator.