White Chip Pumpkin Cheesecake

Yield: 1, 9-inch cheesecake

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Cooling Time: 8 hours
• Total Time: 9 hours, 30 minutes

Ingredients: For the Crust:

• 2 cups chopped pecans or walnuts
• 5 tablespoons unsalted butter, melted

For the Filling:

• 1 (9-ounce) package Bake Believe ^® White Melting Wafers
• 1 cup pumpkin puree
• 1 teaspoon Cinnamon
• ½ teaspoon Nutmeg
• ¼ teaspoon Cloves
• 3 (8-ounce) packages cream cheese, softened
• 2/3 cup Swerve granulated sugar replacement
• 1 tablespoon vanilla extract
• 4 eggs, at room temperature

For the Topping:

• 1 cup Bake Believe ^® White Melting Wafers
• ⅓ cup heavy cream

Instructions: For the Crust:

1. Preheat oven to 325ºF. Place nuts in a medium bowl. Add melted butter and continue stirring until fully combined.
2. Press mixture in the bottom of a 9-inch springform pan. Transfer to freezer while preparing the filling.

For the Filling:

1. Melt the white melting wafers using a double boiler or in the microwave, stirring every 15 to 30 seconds until melted and smooth. Set aside to cool slightly.
2. Beat together the pumpkin puree, cream cheese, Swerve, cinnamon, nutmeg, cloves and vanilla with an electric mixture until combined and smooth, about 2 to 3 minutes. Add white chocolate mixture and continue mixing until fully incorporated. Add eggs and mix until fully combined.
3. Pour filling on top of prepared crust. Smooth the top with a spatula then bake for 60 minutes or until cheesecake is set on the edges, but still slightly jiggly in the center.
4. Remove from oven. Let cheesecake cool in the pan for 30 minutes, then refrigerate for at least 8 hours or overnight.

For the Topping:

1. Place white melting wafers a large bowl. Heat heavy cream in a saucepan over low heat, stirring often until it reaches a gentle boil. Remove from heat and pour hot cream over chocolate. Let the mixture stand for 1 minute, then stir continuously until chocolate is melted and the mixture is fully combined and smooth.
2. Spread white chocolate mixture on top of chilled cheesecake. Store leftovers in the refrigerator loosely covered.