white chocolate pumpkin cheesecake

Name: White Chocolate Pumpkin Cheesecake
Prep time: 1 h
Cook time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 1/2 cup(s) crushed ginger snaps; 1/4 cup(s) melted butter; 3 package(s) cream cheese; 1 cup(s) sugar; 3 - eggs slightly beaten; 1 teaspoon(s) vanilla extract; 5 ounce(s) melted white chocolate (you can use nestle's white chocolate morsels or 5 squares of ghirardelli white baking chocolate).; 3/4 cup(s) pumpkin; 1 teaspoon(s) cinnamon; 1 teaspoon(s) nutmeg; ## TOPPING; 1/2 cup(s) sliced, slivered or chopped almonds (i prefer sliced); 2 tablespoon(s) melted butter; 1 teaspoon(s) sugar

(1 RATING)

89 Pinches 1 Photo

Susan Pagano

Mills River, NC

Updated on Feb 16, 2013

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.

Rate

This is not the best photo of this cheesecake as I had to use a larger spring-form pan than I usually do and the almonds could be a little less toasted. It did, however, taste amazing!

prep time 1 Hr

cook time 1 Hr

method Bake

yield 12 serving(s)

Ingredients

1 1/2 cups crushed ginger snaps
1/4 cup melted butter
3 packages cream cheese
1 cup sugar
3 - eggs slightly beaten
1 teaspoon vanilla extract
5 ounces melted white chocolate (you can use nestle's white chocolate morsels or 5 squares of ghirardelli white baking chocolate).
3/4 cup pumpkin
1 teaspoon cinnamon
1 teaspoon nutmeg
TOPPING
1/2 cup sliced, slivered or chopped almonds (i prefer sliced)
2 tablespoons melted butter
1 teaspoon sugar

How To Make white chocolate pumpkin cheesecake

Step 1

Grease medium spring form pan

Step 2

In a small bowl combine crushed ginger snaps and butter
Step 3

Press firmly into the bottom of the greased pan
Step 4

In large bowl beat cream cheese and sugar until smooth. (if you have a Kitchen Aid mixer--use it!)
Step 5

Add eggs and vanilla. Beat on low until well combined.
Step 6

Mix in white chocolate.
Step 7

In a small bowl combine pumpkin and spices. Mix well
Step 8

Fold pumpkin into cheese mixture.
Step 9

Pour over ginger snap crust.
Step 10

Place filled pan on cookie sheet and bake at 350 degrees for 55 to 60 minutes. Do not turn off oven.
Step 11

Cool on rack for at least ten minutes.
Step 12

Topping: combine almonds, sugar and butter. Spread evenly on jelly roll pan or edged cookie sheet.
Step 13

Bake at 350 degrees for 10 minutes stirring mixture twice.
Step 14

Cool slightly and spread on top of cheesecake.
Step 15

Cool cake completely. Cover and refrigerate until ready to serve.
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