1 cup graham cracker crumbs
3 Tablespoons sugar
¼ cup melted butter
3 packages (8 oz each) cream cheese, softened
1 cup sugar
1 cup pureed pumpkin
3 Tablespoons flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
4 eggs, slightly beaten
½ cup melted white chocolate
1 Tablespoon shortening
·Preheat oven to 325 degrees F.
·In a small bowl, combine the cracker crumbs and sugar, then stir in the melted butter until blended
·Press onto a 9” spring-form pan that has been lined with parchment paper
·Bake at 325 degrees for 10 minutes then set aside to cool.
·In another bowl, mix the cream cheese and sugar until smooth.
·Add the pumpkin, flour, cinnamon and nutmeg and blend
·Add the eggs and mix on low just until blended.
·Pour into pan over the graham cracker crust.
·Bake at 325 degrees for 45-50 minutes or until center is almost set.
·Remove from oven and cool.
·Run knife around edge to loosen and refrigerate for at least 1 hour or overnight.
·Remove sides of pan and glaze by melting chips and shortening in a small bowl in microwave.
·Drizzle over cheesecake and serve!
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