White Chocolate Pumpkin Cheesecake

A few years ago a dear couple from our church in Lake City had us over for dinner for Pastor Appreciation month (October- *hint hint*).  She made White Chocolate Pumpkin Cheesecake for us and it was amazing!  The perfect dessert for fall.  A little classier than pumpkin pie and a little more suited for fall than plain cheesecake!  I made this for our leaders meeting tomorrow night, the one she made had a gingersnap crust instead of Oreo but we'll see how this tastes.  I'm excited and hoping that they feel the love!

White Chocolate Pumpkin Cheesecake (from the Taste of Home website)

Ingredients 

1-1/4 cups cream-filled chocolate sandwich cookie crumbs
2 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
2 teaspoons vanilla extract
3 eggs, lightly beaten
1-1/4 cups vanilla or white chips, melted and cooled
1/2 cup canned pumpkin
1/4 teaspoon each ground ginger, cinnamon and nutmeg
White chocolate curls, optional

Directions 

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Press cookie crumbs onto the bottom of a greased 9-in. springform pan; set aside. In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in melted chips. In a small bowl, combine pumpkin and spices; gently fold into cream cheese mixture. Pour into prepared pan. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Garnish with white chocolate curls if desired. Refrigerate leftovers. Yield: 10-12 servings.