white chocolate pumpkin cheesecake w/almond top

Name: White Chocolate Pumpkin Cheesecake W/Almond Top
Prep time: 30 min
Cook time: 55 min
Yield: 12
Cuisine: American
Ingredients: 1 1/2 cup(s) crushed gingersnap cookies (32 cookies); 1/4 cup(s) butter, melted; 3 package(s) 8 ounces cream cheese, softened; 1 cup(s) sugar; 3 - eggs, lightly beaten; 1 teaspoon(s) vanilla; 5 ounce(s) white baking chocolate, melted and cooled; 3/4 cup(s) canned pumpkin; 1 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) ground nutmeg; FOR THE ALMOND TOPPING; 1/2 cup(s) chopped almonds; 2 tablespoon(s) butter, melted; 1 teaspoon(s) sugar

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

yield 12 serving(s)

prep time 30 Min

cook time 55 Min

method Bake

Ingredients For white chocolate pumpkin cheesecake w/almond top

1 1/2 c

crushed gingersnap cookies (32 cookies)
1/4 c

butter, melted
3 pkg

8 ounces cream cheese, softened
1 c

sugar
3

eggs, lightly beaten
1 tsp

vanilla
5 oz

white baking chocolate, melted and cooled
3/4 c

canned pumpkin
1 tsp

ground cinnamon
1/4 tsp

ground nutmeg
FOR THE ALMOND TOPPING
1/2 c

chopped almonds
2 Tbsp

butter, melted
1 tsp

sugar

How To Make white chocolate pumpkin cheesecake w/almond top

1
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.

2
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.
3
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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