Skip to Content
  • Prep
    20 min
  • Total
    45 min
  • Servings
    12

White Chocolate and Pumpkin Cheesecake

Ingredients

1 L (4 cups) amaretti cookies, crushed finely

80 ml (1/3 cup) Saputo unsalted butter, melted

340 g (12 oz) fresh goat cheese, room temperature

475 g (1 container) Saputo Ricotta cheese, room temperature, drained slightly

250 ml (1 cup) superfine white granulated sugar

5 ml (1 tsp) vanilla extract

1 ml (1/4 tsp) salt

4 large eggs, room temperature

250 ml (1 cup) pumpkin puree

2.5 ml (1/2 tsp) ground ginger

1 ml (1/4 tsp) nutmeg

170 g (6 oz) white chocolate, melted

Directions

Preheat the oven to 170°C (325°F).

In a bowl, with your hands mix together the amaretti crumbs and butter to combine well. Press into the bottom of a 22 cm (9 in) spring-form pan. Bake in the middle of the oven until firm, about 12 minutes. Cool completely.

In a bowl, with a hand-held or stand mixer, beat the goat cheese for 3 minutes until smooth. Add the ricotta cheese, sugar, vanilla and salt and beat for 3 minutes until well blended. Add the eggs one at a time, beating well after each addition. Divide the mixture equally between 2 bowls. Fold the pumpkin puree, ginger and nutmeg into one bowl, and the melted white chocolate into the other.

Pour some of the white chocolate filling into the bottom of the pan to a depth of about 1 cm (1/2 in). Then, by large spoonfuls, alternately add the 2 fillings to fill the pan. Using a spatula, swirl the 2 batters slightly to marbleize. Place the cheesecake on a baking tray.

Reduce the oven temperature to 150°C (300°F) and bake the cheesecake for 45 minutes on the middle rack. Turn the oven off and leave the cheesecake inside for 2 hours more without opening the oven door. Remove the cheesecake and refrigerate for at least 6 hours before unmoulding.