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White Chocolate Pumpkin Cheesecake




Source of Recipe


Unknown


List of Ingredients




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.