White Chocolate Pumpkin Cheesecake With Almond Topping Recipe

Name: White Chocolate Pumpkin Cheesecake With Almond Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 cup chopped almonds; 2 tablespoons butter, melted; 1 teaspoon sugar

Servings: persons

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
1/2 cup chopped almonds
2 tablespoons butter, melted
1 teaspoon sugar

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
4
.
5
Bake at 350u00b0 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.
6
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.
7
Remove sides of pan. Just before serving, sprinkle topping over cheesecake.

1294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, White Chocolate Pumpkin Cheesecake With Almond Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

White Chocolate Pumpkin Cheesecake With Almond Topping

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