Sweet & Luscious!
White Chocolate Pumpkin Cheesecake
Ingredients
1-1/2 cups crushed gingersnap cookies (about 32 cookies)
1/4 cup butter, melted
3 – 8 oz. pkgs cream cheese, softened
1 cup sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
5 oz. 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
Directions
~Preheat oven at 350°.
~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 for 55-60 minutes.
~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.