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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

White Chocolate Pumpkin Cheesecake Recipe

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This recipe for White Chocolate Pumpkin Cheesecake is from Bagnall Busy Bee's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2c. gingersnap cookies about 25 two-inch cookies
1c. plus 2 Tbsp. sugar, divided
1/4 c. butter (melted)
3 8 oz. pkg. cream cheese, softened
3/4 c. cooked pumpkin
3/4 c. white chocolate chips, melted
3 eggs
1 tsp. ground cinnamon
1 tsp. vanilla Extract
1/4 tsp. ground nutmeg

Almond Topping:
1/2 c. chopped almonds
2 Tbsp. butter
1 tsp. sugar
Directions:
Directions:
1. Preheat oven to 350°. For crust, place cookies in large food processor and process into fine crumbs. Add 2 Tbsp. of the sugar and melted butter; process until just combined. Press into bottom of 9 in. springform pan; set aside.
2. For filling, place cream cheese and 1 c. of the sugar in food processor; process until smooth. Add pumpkin, melted chocolate, eggs, cinnamon, vanilla and nutmeg; process until combined. Pour into crust-lined pan. Place springform pan in shallow baking pan.
3. Bake 55 to 60 min. or until center appears nearly set when gently shaken. Remove; cool on wire rack 30 min.
4. Meanwhile, for Almond Topping combine almonds, 2 Tbsp. butter and 1 tsp. sugar in food processor; cover and process until combined. Spread evenly in shallow baking pan. Bake 10 to 12 min. until toasted, stirring occasionally.
5. Sprinkle almond topping on cheesecake. Loosen and remove sides of springform pan. Cool 1 hr. more. Cover loosely; chill at least 4 hrs. or overnight.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
1 1/2 hrs. total
Personal Notes:
Personal Notes:
We generally do not do the topping. Great without it.

 

 

 

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