In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Pumpkin White Chocolate Cheesecake
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- #101200
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
25 gingersnap cookies (2" size)
2 tablespoons sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 cup sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon sugar, divided
1/4 cup butter, melted
24 ounces cream cheese, softened
3/4 cup canned pumpkin
3/4 cup white chocolate chips, melted
3 eggs
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
1/2 cup chopped almonds
2 tablespoons butter
directions
Heat oven to 350 degrees F.
Place cookies in a food processor and process until fine crumbs. Add 2 Tbs. sugar and butter. Cover and process until combined. Press onto bottom of 9" springform pan. Set aside.
Process cheese and 1 cup sugar in food processor until smooth. Add pumpkin, melted morsels, eggs, cinnamon, vanilla and nutmeg. Process until combined.
Pour into crust-lined pan. Bake for 55-60 minutes or until center is almost set. Remove from oven and cool on wire rack for 30 minutes.
Process almonds, 2 Tbs. butter and 1 tsp. sugar in food processor. Spread on baking pan. Bake at 350 degrees F for 10 minutes until toasted.
Sprinkle nut mixture on cheesecake. Loosen sides of cheesecake and cool for 1 hour. Cover and chill for 4 hours or until firm.
added by
wilbur
nutrition data
Nutritional data has not been calculated yet.
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Beer makes batters better, meat more tender, and sauces more flavorful.
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