Pumpkin White Chocolate Cheesecake |
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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 16 |
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I love cheesecake and this one is great for fall and the holidays. Cooking time includes chilling time. Ingredients:
25 gingersnap cookies (2 inch) |
2 tablespoons sugar, plus |
1 teaspoon sugar, divided |
1 cup sugar, plus |
1 teaspoon sugar, divided |
1/4 cup butter, melted |
3 (8 ounce) packages cream cheese, softened |
3/4 cup canned pumpkin |
3/4 cup white chocolate chips, melted |
3 eggs |
1 teaspoon ground cinnamon |
1 teaspoon vanilla extract |
1/2 cup chopped almonds |
2 tablespoons butter |
Directions:
1. Preheat oven to 350 degrees.
2. Place cookies in food processor; process until fine crumbs. Add 2 tablespoons sugar and butter.
3. Cover; process until combined. Press onto bottom of 9-inch springform pan; set aside.
4. Process cheese and 1 cup sugar in food processor until smooth.
5. Add pumpkin, melted morsels, eggs, cinnamon, vanilla and nutmeg. Process until combined. Pour into crust-lined pan.
6. Bake 55 to 60 minutes or until center is almost set.
7. Remove from oven; cool on wire rack for 30 minutes.
8. Process almonds, 2 tablespoons butter and 1 teaspoon sugar in food processor; spread on baking pan.
9. Bake at 350 for 10 minutes until toasted.
10. Sprinkle nut mixture on cheesecake. Loosen sides of cheesecake; cool 1 hour.
11. Cover; chill 4 hours or until firm.
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