Pumpkin Cheesecake with White Chocolate

Name: Pumpkin Cheesecake with White Chocolate
Yield: Yield: 2 cakes, 10 inches (25 cm) in diameter, or 4 cakes, 7 inches (17.5 cm) in diameter
Ingredients: 12 ounces (340 g) Graham Cracker Crumbs; 1 teaspoon (2 g) ground ginger; 4 ounces (115 g) finely ground almonds; 6 ounces (170 g) melted unsalted butter, approximately; 1 teaspoon (1.5 g) ground cinnamon; 1 pound (455 g) white chocolate, melted; 2 pounds 6 ounces (1 kg 80 g) cream cheese, at room temperature; 2 pounds 8 ounces (1 kg 135 g) sour cream; 6 ounces (170 g) granulated sugar; 2 tablespoons (30 ml) pure maple syrup; 2 tablespoons (30 ml) brandy; 2 tablespoons (30 ml) canned pumpkin puree or freshly cooked Pumpkin Puree; 6 eggs, at room temperature; ¼ cup (60 ml) pure maple syrup; ¼ cup (60 ml) brandy; 2 teaspoons (4 g) ground ginger; 2 teaspoons (3 g) ground cinnamon; 1 teaspoon (2 g) ground nutmeg; 1½ cups (360 ml) canned pumpkin puree or freshly cooked Pumpkin Puree

Preparation info

Yield:
2
cakes, 10 inches ( 25 cm ) in diameter

Difficulty
Medium

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

I make this cake all year round as a nice change of pace, but it is at the holidays that it really stands out as a welcome alternative to the more traditional offerings. The smaller 7-inch (17.5-cm) size often makes sense, as cheesecakes, being rich and filling, can be served in small portions.

Ingredients

Crust

12 ounces (340 g) Graham Cracker Crumbs
4 ounces (

Cake
Dessert
Vegetarian

Method

Combine all of the ingredients for the crust. Divide the mixture between 2 springform pans, 10 inches (25 cm) in diameter, or 4 springform pans, 7 inches (17.5 cm) in diameter. Use your hands to pat the crumbs in place, covering the bottom of the pans. Set the pans aside.
For the filling, place the cream cheese in a mixer bowl and soften it by stirring at low s