white chocolate pumpkin cheesecake

Name: WHITE CHOCOLATE PUMPKIN CHEESECAKE
Prep time: 15 min
Cook time: 1 h 5 min
Yield: 8
Ingredients: ## CRUST; 2 cup(s) gingersnap cookies (about 25 - 2 inch cookies) mine were about 1 1/2 inch cookies so i used about 40 or so; 2 tablespoon(s) white sugar; 1/4 cup(s) butter (melted); ## FILLING; 3 - 8 ounce(s) packages cream cheese; 1 cup(s) white sugar; 3/4 cup(s) cooked or canned pumpkin; 3/4 cup(s) white chocolate chips (melted); 3 - eggs; 1 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) ground nutmeg; 1 teaspoon(s) vanilla; ## ALMOND TOPPING; 1/2 cup(s) chopped almonds; 1 teaspoon(s) white sugar; 2 tablespoon(s) butter (melted)

(2 RATINGS)

178 Pinches 1 Photo

Ann McCue

Side Lake, MN

Updated on Oct 7, 2011

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!

Rate

prep time 15 Min

cook time 1 Hr 5 Min

method ---

yield 8 to 12

Ingredients

CRUST
2 cups gingersnap cookies (about 25 - 2 inch cookies) mine were about 1 1/2 inch cookies so i used about 40 or so
2 tablespoons white sugar
1/4 cup butter (melted)
FILLING
3 - 8 ounces packages cream cheese
1 cup white sugar
3/4 cup cooked or canned pumpkin
3/4 cup white chocolate chips (melted)
3 - eggs
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla
ALMOND TOPPING
1/2 cup chopped almonds
1 teaspoon white sugar
2 tablespoons butter (melted)

How To Make white chocolate pumpkin cheesecake

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.

Step 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
Step 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
Step 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.
Step 5

NOTE - I didn't put the topping on the cheesecake until I served it. Bakers choice I guess.
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