White Chocolate Pumpkin Cheesecake

Susan Pagano

By
@Mallie1

About 20 years ago my husband came home from a company party raving about the pumpkin cheesecake they served. As I am not a pumpkin lover this didn't sound at all appetizing. Shortly afterwards I came across this recipe in a magazine but I don't recall which one. Although I do love cheesecake I did not expect to like this at all. To my surprise this is not only the best cheesecake I've ever had it is also the most beautiful. I normally don't care about the appearance of my cooking efforts as long as things taste amazing but this comes out magazine-picture ready each and every time.

Rating:
★★★★★ 1 vote
Comments:
Serves:
12
Prep:
1 Hr
Cook:
1 Hr
Method:
Bake

Ingredients

1 1/2 c
crushed ginger snaps
1/4 c
melted butter
3 pkg
cream cheese
1 c
sugar
3
eggs slightly beaten
1 tsp
vanilla extract
5 oz
melted white chocolate (you can use nestle's white chocolate morsels or 5 squares of ghirardelli white baking chocolate).
3/4 c
pumpkin
1 tsp
cinnamon
1 tsp
nutmeg

TOPPING

1/2 c
sliced, slivered or chopped almonds (i prefer sliced)
2 Tbsp
melted butter
1 tsp
sugar

Step-By-Step

1Grease medium spring form pan
2In a small bowl combine crushed ginger snaps and butter
3Press firmly into the bottom of the greased pan
4In large bowl beat cream cheese and sugar until smooth. (if you have a Kitchen Aid mixer--use it!)
5Add eggs and vanilla. Beat on low until well combined.
6Mix in white chocolate.
7In a small bowl combine pumpkin and spices. Mix well
8Fold pumpkin into cheese mixture.
9Pour over ginger snap crust.
10Place filled pan on cookie sheet and bake at 350 degrees for 55 to 60 minutes. Do not turn off oven.
11Cool on rack for at least ten minutes.
12Topping: combine almonds, sugar and butter. Spread evenly on jelly roll pan or edged cookie sheet.
13Bake at 350 degrees for 10 minutes stirring mixture twice.
14Cool slightly and spread on top of cheesecake.
15Cool cake completely. Cover and refrigerate until ready to serve.

About this Recipe