Tuesday, November 22, 2011

White Chocolate Pumpkin Spice Cheesecake.....from La Dolce Vita

White Chocolate Pumpkin Spice Cheesecake Recipe

Here is a healthier cheesecake for all  my clients who are TRYING to be good.  If you don't want to do the Kashi crust then simply substitute it for ginger snap cookies. You should allow at least 2 cups for a decent crust.


1 box of Kashi Pumpkin Spice Granola bars
1/4 cup Ghiradelli white chocolate chips
1/4 cup chopped pecans
1/2 stick  melted Smart Balance 50/50

2 Packages Neufchatel cheese(room temp)
8 0z part skim ricotta cheese
1 cup finely processed raw sugar
1 tab pure maple syrup
1 tea cinnamon
1/2 tea ginger
1/2 tea nutmeg
3 eggs(room temp)

1/2 cup Ghiradelli white chocolate chips
1-1/2 tea fat-free half and half(Land o Lakes is best)

Preheat oven 350.  Place a small oven-proof bowl filled with water on the bottom rack of the oven. Line the bottom of a 9'springform pan with wax paper. Grease the sides and especially the wax paper so the cake will come off easily when cooled. Surround the pan with tin foil and place on a cookie sheet.

To make crust: In a food processor process the Kashi bars, pecans and white chocolate. Place in a bowl, mix with melted Smart Balance. Stir, then put into bottom of pan and press evenly.

To make cake: In an electric mixer with the paddle attachment, beat cream cheese,ricotta and maple syrup until smooth on medium speed. Make sure to use a spatula and scrape the cream cheese from the sides and bottom. Add sugar and spices and mix until smooth. Put in one egg at a time and only until mixed. Do NOT over beat or your cake will definitely crack. Pour into pan and place on middle rack. Cook for 50-55 minutes. Cake should jiggle but be set. Remove from oven, place on rack, peel off foil and then put a dish towel over it until cool. When cool, take a wet knife and gently run it around the top of the cake to loose it. Don't worry if it has a slight crack or two. The topping will cover it. Once cool, use something flat to slide it off of the bottom(if you are worried about it falling a part, just leave it on the disc. If I am not making it for a customer, I typically do.)

To make topping: Place the white chocolate and half and half into a microwavable bowl and heat for thirty seconds. Stir until smooth, then spread evenly over the top of the cake. Place a whole pecan on top if you want. Or sprinkle with a mixture of spices.

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