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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

White Chocolate Pumpkin Cheesecake Recipe

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This recipe for White Chocolate Pumpkin Cheesecake is from ET's Cookbook Project, 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:  
1+1/2 cup crushed Gingersnaps (about 32 cookies)
1/4 cup melted butter
3 (8 oz.) pkgs Cream Cheese, softened
1 cup sugar
3 lightly beaten eggs
1 tsp vanilla
5 (1 oz.) White baking chocolate squares, melted & cooled
3/4 cup canned pumpkin
1 tsp cinnamon
1/4 tsp nutmeg


TOPPING:
1/2 cup chopped almonds
2 TB melted butter
1 tsp sugar
Directions:
Directions:
Preheat oven to 350º

Combine crushed gingersnaps & butter, Press into 9" springform pan. Set aside

Beat cream cheese & sugar until smooth.

Add eggs & vanilla.Beat on low speed until combined. Stir in chocolate

Combine pumpkin & spices. Gently fold in cream cheese mix. Pour over crust

Bake for 55 - 60 minutes. Cool on wire rack

Combine topping ingredients, spread on baking sheet & bake 10 minutes or until brown

Store until ready to serve, then sprinkle on top

 

 

 

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