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.


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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

Directions Step-By-Step

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

About this Recipe