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10/21/2011 National Pumpkin Cheesecake Day White Chocolate Pumpkin Cheesecake

Source of Recipe

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Recipe Introduction

It’s National Pumpkin Cheesecake Day! During the autumn months, festive pumpkin-flavored treats are everywhere. You can find all sorts of goodies like pumpkin ice cream, pumpkin pancakes, pumpkin soup, pumpkin beer, pumpkin coffee, pumpkin bread, pumpkin muffins, pumpkin cookies, and, of course, pumpkin cheesecake. Pumpkin cheesecake is traditionally made with a graham cracker crust and a pumpkin purée cheesecake filling. Did you know that cheesecakes were popular in Greece as early as 2000 BC? Today there are hundreds of variations all over the world. Find out if your local bakery is serving pumpkin cheesecake! Pay homage to a fall favorite and enjoy a slice of pumpkin cheesecake in honor of National Pumpkin Cheesecake Day. Punch Bowl

List of Ingredients

HOME COOKIN’ 10/21/2011 National Pumpkin Cheesecake Day White Chocolate Pumpkin Cheesecake



White Chocolate Pumpkin Cheesecake


1-1/2 cups crushed gingersnap cookies (about 32 cookies)
1/4 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
5 ounces white baking chocolate, melted and cooled
3/4 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

ALMOND TOPPING:
1/2 cup chopped almonds
2 tablespoons butter, melted
1 teaspoon sugar


Recipe



In a small bowl, combine gingersnap crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.

In a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Stir in melted white chocolate.

Combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. Place pan on a baking sheet.

Bake at 350° for 55-60 minutes or until center is just set. Cool on a wire rack for 10 minutes. Meanwhile, combine the topping ingredients; spread in a shallow baking pan. Bake for 10 minutes or until golden brown, stirring twice. Cool.

Carefully run a knife around edge of springform pan to loosen; cool 1 hour longer. Refrigerate overnight. Transfer topping to an airtight container; store in the refrigerator.
Just before serving, sprinkle topping over cheesecake. Refrigerate leftovers.

Yield: 12 servings.