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White Chocolate Marbled Pumpkin




Source of Recipe


debbie


List of Ingredients





2 pkg. (8 oz. each) cream cheese
1 cup Splenda�
1 tsp. vanilla extract
1 tbsp. pumpkin pie spice
4 eggs + 1 egg yolk
3 tbsp. sour cream
1 can (15 oz.) prepared pumpkin
3 squares white chocolate (baking bar), melted in double boiler




Recipe




Heat oven to 300� F. (150� C.) Bring all cold ingredients to room temperature. With an electric mixer, combine cream cheese and sugar at slow - medium speed, scraping sides often. Add all other ingredients except eggs and pumpkin. When completely mixed (with no lumps), add eggs and egg yolk, 1 at a time, beating very slowly. When eggs are incorporated, separate out 1 cup of batter, then fold pumpkin into rest of batter. When pumpkin is blended, do not mix any more. To 1 cup of separated batter, add 3 squares of melted white chocolate and blend. Add half of pumpkin batter to a well greased springform pan. Add spoonfuls of white chocolate batter, and then cover with remaining pumpkin batter. Swirl through with spatula to create marbling effect. Place pan on a very large piece of aluminum foil, and fold foil up around pan to create a watertight barrier around cheesecake. Place springform pan in an even larger pan and fill larger pan halfway with water. Place entire water bath containing cheesecake in oven. Cook 1 hour and reduce heat to 200� F. for 1 more hour. Turn oven off and leave cheesecake in until oven is completely cooled. The cheesecake can even be left overnight at this point. Cracks can occur when a cheesecake cools too quickly. Let it set up for several hours in refrigerator, preferably overnight. Garnish with curls of white chocolate. Makes 8-10 servings.