INGREDIENTS

##Pumpkin cheesecake:
1 cup pumpkin puree
1 cup crumbled ginger wafers (about 2 t/500 mL whole wafers)
1/2 cup ground almonds
1 1/4 cups sugar
3 tablespoons melted butter
2 packages softened cream cheese (8 oz/250 g each)
3 eggs
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon vanilla
1/2 teaspoon ground nutmeg
1 pinch ground cloves
1 pinch salt
3 cups sour cream
1 cup 35% cream

White chocolate barks with almonds:

6 oz white chocolate chips
1/3 cup sliced natural almonds (with skin), toasted

PREPARATION

Cheesecake preparation

1. Place the pumpkin puree in the centre of a cheesecloth square. Gather the edges of the stamen so as to form a small bundle, twist them to close and tie with a string. Place the bundle in a colander on a bowl and place a small plate and a large can on top. Let drain for 1 hour 30 minutes (discard liquid).

2. Butter a 9-inch (23 cm) diameter springform pan. In a bowl, combine the crumbled wafers, almonds, 1/4 cup (60 ml) sugar and butter. Press the wafer mixture into the bottom of the pan and up to 3/4" (2 cm) high on the wall. Bake in preheated 350°F (180°C) oven for 15 minutes. Let cool.

3. In a large bowl, using an electric mixer, beat cream cheese until creamy. Gradually add the remaining sugar, beating until the mixture is light. Beating at low speed, whisk in eggs, one at a time, until smooth. Beat in drained pumpkin puree, cinnamon, ginger, vanilla, nutmeg, clove and salt, then stir in sour cream. Pour cheese filling into cooled rind.

4. Place pan on baking sheet and bake in preheated 300°F (150°C) oven for 2 to 2 hours 15 minutes or until set but centre is still slightly gelatinous. Turn off the oven and run the blade of a knife over the edge of the cake to detach it from the pan. Let the cake cool in the oven for 1 hour, then place it on a rack and let it cool completely. Refrigerate cake for at least 4 hours or until cold (cake will keep up to 2 days in refrigerator or up to 2 weeks in freezer).

5. In a bowl, using electric mixer (use clean beaters), whip cream until stiff peaks form. Spread whipped cream on top of cake.

White chocolate bark preparation

1. In a heatproof bowl placed on a pot of hot (but not boiling) water, melt chocolate, stirring, until smooth. Set aside 3 tbsp (45 mL) of the melted chocolate and spread the rest in a thin layer on a baking sheet lined with parchment paper. Sprinkle with almonds and drizzle with reserved melted chocolate. Refrigerate for 15 minutes or until chocolate is firm. (The chocolate will keep overnight in the refrigerator.) Break into pieces and garnish the top of the cake.

http://www.coupdepouce.com/cuisine/desserts/recette/gateau-au-fromage-a-la-citrouille-ecorces-de-chocolat-blanc-aux-amandes