WHITE CHOCOLATE PUMPKIN CHEESECAKE

1
Ann McCue

By
@salsaqueen

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!

Rating:

★★★★★ 2 votes

Comments:
Serves:
8 to 12
Prep:
15 Min
Cook:
1 Hr 5 Min

Ingredients

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  • CRUST

  • 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)
  • FILLING

  • 3 - 8 oz
    packages cream cheese
  • 1 c
    white sugar
  • 3/4 c
    cooked or canned pumpkin
  • 3/4 c
    white chocolate chips (melted)
  • 3
    eggs
  • 1 tsp
    ground cinnamon
  • 1/4 tsp
    ground nutmeg
  • 1 tsp
    vanilla
  • ALMOND TOPPING

  • 1/2 c
    chopped almonds
  • 1 tsp
    white sugar
  • 2 Tbsp
    butter (melted)

How to Make WHITE CHOCOLATE PUMPKIN CHEESECAKE

Step-by-Step

  1. 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.
  2. 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
  3. 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
  4. 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.
  5. NOTE - I didn't put the topping on the cheesecake until I served it. Bakers choice I guess.

Printable Recipe Card

About WHITE CHOCOLATE PUMPKIN CHEESECAKE

Course/Dish: Cakes
Hashtag: #pumpkin




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