White Chocolate Pumpkin Cheesecake Recipe
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Category: |
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Ingredients: |
Ingredients: 1 1/2 c. crushed gingersnap cookies (about 32)
1/4 c. butter, melted
3 pkg. (8 oz. each) cream cheese, softened
1 c. sugar
3 eggs, lightly beaten
1 t. vanilla extract
5 squares (1 oz. each) white baking chocolate, melted and cooled
3/4 c. canned pumpkin
1 t. ground cinnamon
1/4 t. ground nutmeg
ALMOND TOPPING:
1/2 c. chopped almonds
2 T. butter, melted
1 t. sugar
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Directions: |
Directions:In a small bowl, combine gingersnap crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Stir in melted white chocolate. Combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. Place pan on a baking sheet. Bake at 350 for 55-60 minutes or until center is just set. Cool on a wire rack for 10 minutes. Meanwhile, combine the topping ingredients; spread in a shallow baking pan. Bake for 10 minutes or until golden brown, stirring twice. Cool. Carefully run a knife around edge of springform pan to loosen; cool 1 hour longer. Refrigerate overnight. Transfer topping to an airtight container; store in the refrigerator.
Just before serving, remove sides of pan; sprinkle topping over cheesecake. Refrigerate leftovers.
Makes 12 servings.
Recipe from Tara Truskey
Served at MPSA Teacher Luncheon |
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