White Chocolate Pumpkin Cheesecake with Almond Topping Recipe
INGREDIENTS
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Ingredients
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1-1/2 cups crushed gingersnap cookies (about 32 cookies)
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1/4 cup butter, melted
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3 packages (8 ounces each) cream cheese, softened
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1 cup sugar
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3 eggs, lightly beaten
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1 teaspoon vanilla extract
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5 ounces white baking chocolate, melted and cooled
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3/4 cup canned pumpkin
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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ALMOND TOPPING:
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1/2 cup chopped almonds
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2 tablespoons butter, melted
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1 teaspoon sugar
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