Every thanksgiving I always try and make a different type of fall flavoured cheesecake and this year I decided on a White Chocolate ganache topped cheesecake with toasted Pecans. The base of this cheesecake is made with my favourite crunchy cookie (Tate's gluten free chocolate chip cookies) instead of graham crumbs, blended with toasted pecans. The base of this batter is not too sweet to help balance out with the sweet base and ganache topping. Grab your mixer and lets get to it:
For the crust:
150g of packaged chocolate chip cookies (one full package of Tate's cookies - you can use any premade chocolate chip cookie you like as long as it amounts to 1.5 - 2 cups. Use more cookie crumbs if you like for your crust to come up on the sides of the cheesecake. I like mine just on the bottom)
3 tbsp butter, melted
1/3 cup toasted pecans
For the filling:
2 8oz packages of cream cheese, softened at room temperature
2/3 cup 3% yogurt, plain
2 tbsp vanilla extract
1 cup sugar
3 eggs
1 tbsp corn starch
Dash of cinnamon
4 tbsp heavy cream
For the white chocolate ganache/pecan topping:
1/2 cup heavy whipping cream
cinnamon
135g white chocolate
1/2 cup toasted pecans
Directions:
Preheat your oven to 350 and grab a 9x9 springform baking pan
If you are not cooking your cheesecake in a water bath, place a large pan filled with water at the bottom tray of your oven - this will promote a little bit of steam and help prevent the cheesecake from splitting/cracking while baking.
In a food processor, process your cookies and toasted pecans until you get the desired crumb consistency of your choice. Add in your melted butter and combine until it looks like wet sand.
Place your crumb mixture in the bottom of the 9x9 springform pan and bake for 10 minutes at 350. Once that is baked, place aside to cool and bring the oven temperature down to 320 degrees fahrenheit.
With a stand or hand mixer, beat your softened cream cheese and sugar for 1 minute.
Add in your eggs and vanilla extract and beat until fully combined.
Add in your yogurt and whipped cream, then followed by cornstarch and cinnamon.
Pour your mixture into the baking pan and bake at 320 for 1 hour.
After one hour, turn the oven off and crack the oven door open - keep the pan in the oven for another 30 minutes before fully removing.
Let cool before refrigerating for 4-6 hours (best overnight).
To make the ganache:
In a bowl, heat your heavy cream in the microwave (30-50 seconds) and once hot, add in your white chocolate.
Let sit with a cover over top of the bowl or sitting in the microwave (door closed) for 1 minute before mixing.
Mix fully after waiting 1 minute and place within the refrigerator for 15-20 minutes.
Top your cheesecake just before serving, with your chilled ganache and crushed toasted pecans!
Serves: 10-12 (small slices)
💛love & wellness,
xo Mel
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