Ann McCue Recipe


By Ann McCue salsaqueen

Recipe Rating:
 2 Ratings
8 to 12
Prep Time:
Cook Time:

Ann's Story

I found this recipe at our local grocery store on a free recipe card display!! I am glad found it because it is wonderful!! great fall and thanksgiving dessert! hope you enjoy!


2 c
gingersnap cookies (about 25 - 2 inch cookies) mine were about 1 1/2 inch cookies so i used about 40 or so
2 Tbsp
white sugar
1/4 c
butter (melted)
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3 - 8 oz
packages cream cheese
1 c
white sugar
3/4 c
cooked or canned pumpkin
3/4 c
white chocolate chips (melted)
1 tsp
ground cinnamon
1/4 tsp
ground nutmeg
1 tsp
1/2 c
chopped almonds
1 tsp
white sugar
2 Tbsp
butter (melted)
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Directions Step-By-Step

preheat oven to 350 degrees
FOR THE CRUST - place cookies into a food processor and process until fine crumbs
add the 2 tblsp. sugar and the 1/4 cup melted butter. process until combined. place into the bottom of a 9 inch spring form pan. set aside.
FOR THE FILLING - place the cream cheese and 1 cup of sugar in food processor or mixture. process or blend until smooth. Add the pumpkin, melted white chocolate, eggs, cinnamon, nutmeg and vanilla. process or blend until smooth.
pour into crust lined springform pan. then place springform pan on a shallow baking pan or cookie sheet.
Bake for 55 minutes or until center appears nearly set when gently shaken. Remove, cool on wire rack 30 minutes
FOR THE TOPPING - while the cake is cooling,place the almonds, sugar and melted butter in food processor. process until combined. Place evenly on a baking sheet and bake 10 to 12 minutes, stiring occassionally, until toasted. watch carefully so it doesn't burn
sprinkle almond topping on top of cheesecake, loosen and remove sides of springform pan. cool cheesecake 1 hour more, cover loosely, chill at least 4 hours or overnight.
NOTE - I didn't put the topping on the cheesecake until I served it. Bakers choice I guess.

About this Recipe

Course/Dish: Cakes
Hashtag: #pumpkin