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White Chocolate Pumpkin Cheesecake

White Chocolate Pumpkin Cheesecake

Crust
1 cup graham cracker crumbs
1 cup oreo cookie crumbs
1/4 cup pecans
4 tbsp walnuts
5 tbsp pumpkin seeds
1 1/2 tbsp brown sugar
1 tsp vanilla
4 tbsp margarine or butter

Mix well in a blender all ingredients. Place in bottom of spring form pan. Bake in a 350 degree oven for 8 minutes. Let cool on cooling rack. Keep oven at 350.

Filling
3 - 8 ounce pkg of cream cheese
1 cup sugar
1 cup canned pumpkin - unsweetened
3 eggs
4 squares white chocolate, melted
1 tsp vanilla
1 dash of nutmeg
1 tsp cinnamon

Cream together first two ingredients. Melt white chocolate squares over a double boiler, if you do not have a double boiler, a glass bowl over water slightly rolling, but not a full boil will suffice. Then add remaining ingredients and blend well until smooth. Pour into spring form pan. Bake in 350 degree oven for 1 hour until top of cake starts to crack. Let cool for five minutes. Run knife around the edge of the spring form pan, then remove outer ring. Let cool for another 30 minutes.

Topping
1/2 cup pumpkin seeds
1/4 cup dried cranberries
4 tbsp butter
4 tbsp brown sugar

In a frying pan, melt butter. Add pumpkin seeds and start toasting over medium low heat. After the seeds start to turn brown, add brown sugar and cranberries. Toast for another 4 to 5 minutes. Avoiding as much butter as possible, spoon the mixture on top of the cooled cheesecake.

Place in fridge covered with wrap and cool for 4 hours or overnight. Serve with whipped cream.







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