Cheesecake
Pumpkin Spice & White Chocolate Cheesecake + Two Variations | LunaCafe
You’ve heard the saying, “Necessity is the mother of invention.” Well, it was definitely the impetus for this Thanksgiving dessert, as I was torn between pleasing my stepdad, Mike, who loves White Chocolate Cheesecake and my daughter’s boyfriend, Chris, who expressed a desire for Peanut Butter Cheesecake (which I considered but then swapped for pumpkin in honor of the holiday.) The combination of the two flavors was even better than I expected, with the white chocolate lending the pumpkin a good measure of sophistication.
For crust: Preheat oven to 350°F. Stir cookie crumbs and butter in medium bowl until evenly moistened. Press mixture onto bottom of 9-inch-diameter removable-bottom cheesecake pan with 3-inch-high sides.
Lemon Cheesecake with Gingersnap Crust Recipe at Epicurious
The Chocolate Heart Attack
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