This recipe originates from this site http://www.tasteofhome.com/Recipes/Two-Tone-Cheesecake
I have then added flavorings to turn it into a pumpkin cheesecake. I then found the recipe for the white chocolate cream cheese frosting here. I did alter the amount of butter that I added to it.
- 1 cup graham cracker crumbs
- 1/2 cup of ginger snap cookies crushed
- 6 tbsp of granulated sugar
- 6 tbsp of butter melted
- 4 packages (8 oz each) cream cheese, softened
- 1 3/4 cups of granulated sugar
- 3/4 cup heavy whipping cream
- 4 eggs lightly beaten
- 1 teaspoon of cinnamon
- 1 teaspoon of nutmeg
- 1/2 teaspoon of ground cloves
- 1 can (15oz) of pure pumpkin
- 9 oz of white chocolate chopped
- 12 oz of cream cheese at room temperature
- 1 stick of unsalted butter at room temperature
- 1 teaspoon of vanilla
- In a bowl, combine cracker crumbs, cookie crumbs, sugar, and butter. Press into the bottom of a greased 10 inch spring form pan. Place on a baking sheet. Bake at 325 degrees for ten minutes. Cool on a wire rack.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on low speed until combined.
- Next add in the cinnamon, nutmeg, and ground cloves. Beat until mixed in.
- Then add in the can of pumpkin. Beat until well blended.
- Pour over the crust.
- Return the cheesecake to the baking sheet.Bake the cheesecake on a baking sheet at 325 degrees for 65-75 minutes or until center is almost set.
- Cool on wire rack for 10 minutes. Carefully run a knife round edge of pan to loosen. Cool one hour longer
- For the for the frosting melt the chopped white chocolate over a double boiler. After it is melted put it aside to cool
- Beat the cream cheese really well.
- Next beat in the melted white chocolate.
- Then add in the butter and vanilla.
- Mix well.
- Spread over the top of the cheesecake.