White Chocolate Pumpkin Cheesecake Recipe
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Category: |
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Ingredients: |
Ingredients: 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
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Directions: |
Directions:•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 cheesecake; cool 1 hour longer. Refrigerate overnight. Transfer topping to an airtight container; store in the refrigerator. • Remove sides of pan. Just before serving, sprinkle topping over cheesecake |
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