White Chocolate Pumpkin Cheesecake with Almond Topping |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 12 |
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This luscious cheesecake from Phyllis Schmalz-Eismann of Kansas City, Kansas belongs on a pedestal. Just pour the spiced pumpkin filling over the delectable gingersnap crust, bake and refrigerate overnight. The final touch is a crunchy almond topping. Ingredients:
1-1/2 cups crushed gingersnap cookies (about 32 cookies) |
1/4 cup butter, melted |
3 packages (8 ounces each) cream cheese, softened |
1 cup sugar |
3 eggs, lightly beaten |
1 teaspoon vanilla extract |
5 ounces white baking chocolate, melted and cooled |
3/4 cup canned pumpkin |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
almond topping: |
1/2 cup chopped almonds |
2 tablespoons butter, melted |
1 teaspoon sugar |
Directions:
1. In a small bowl, combine gingersnap crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
2. In a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Stir in melted white chocolate.
3. Combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. Place pan on a baking sheet.
4. 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.
5. Carefully run a knife around edge of springform pan to loosen cheesecake; cool 1 hour longer. Refrigerate overnight. Transfer topping to an airtight container; store in the refrigerator.
6. Remove sides of pan. Just before serving, sprinkle topping over cheesecake. Yield: 12 servings.
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