White Chocolate Pumpkin Cheesecake
Family favorite from Taste of Home October/November 2007 magazine.
I’ll post as in magazine, but share what I change…very little.
1 ½ C crushed gingersnap cookies
½ c butter, melted
3 packages (8 oz each) cream cheese, softened
1 c sugar
3 eggs, lightly beaten
1 teaspoon vanilla
5 squares (1 ounce each) white baking chocolate, melted and cooled
¾ c canned pumpkin
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Almond Topping:
½ cup chopped almonds
2 tablespons butter, melted
1 teaspoon sugar
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 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 edges 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.
I put a cake pan of water on bottom shelf in oven to keep it moist. If your cheesecake cracks, it is overdone. Cook till still jiggles in middle usually closer to 50 minutes.
I use graham crackers with the butter, ¼ cup sugar, and some crushed walnuts.
I use walnuts in topping, not pecans…I prefer walnuts.
