WHITE CHOCOLATE PUMPKIN CHEESECAKE 🎃 (makes 1 loaf) for the crust// 1 cup ground graham crackers 3 tbsp melted butter for the cheesecake// 16 oz cream cheese 1/3 cup granulated sugar 2 eggs 1 tsp vanilla 1 1/2 cup white chocolate chips 1/3 cup heavy cream for the pumpkin swirl// 3/4 cup pumpkin purée 1 tsp pumpkin pie spice 2 tsp granulated sugar 2 tsp brown sugar 1. Preheat oven to 325 F. Combine graham crackers and butter and transfer into a parchment lined 9x5 baking dish. Pack in with a spoon to form the layer of crust. 2. Melt the white chocolate & heavy cream in a double boiler until smooth, set aside. In a stand mixer or large bowl with a hand mixer, combine cream cheese, egg, vanilla and sugar and mix until smooth. Fold the melted white chocolate into the batter until combined. 3. Mix the pumpkin purée & spices together, and add a large dollop (about 1/4 cup) of the cheesecake batter to the pumpkin mix. Stir until combined. 4. Pour half the batter over the crust and add a few spoonfuls of the pumpkin mix, Swirl in gently with a knife. Repeat this step with the remaining batters. 5. Bake for 40-45 mins until the toothpick inserted in the center comes out mostly clean. Remove cheesecake by lifting it out of the pan by the parchment paper. Allow to chill in the fridge for a few hours before slicing and serving Enjoy! xo Hailey 🧡
