Pumpkin White Chocolate Cheesecake Recipe

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.

nutrition data

Nutritional data has not been calculated yet.