11/21/2018 White Chocolate Pumpkin Cheesecake

White Chocolate Pumpkin Cheesecake

Recipe Courtesy of Cindy Schumacher

1½ cup crushed gingersnap cookies (32)                    
¼ cup butter, melted                                             
3 8oz pkg. cream cheese, softened                         
1 cup sugar                                                  
3 eggs, lightly beaten                                             
1 tsp. vanilla
5 squares (1oz.) white chocolate, melted, cooled
¾ cup canned pumpkin
1 tsp. ground cinnamon
¼ tsp. nutmeg

Almond topping:
½ cup chopped almonds
2 Tbsp. butter, melted                                 
1 tsp. sugar

In a small bowl, combine gingersnap crumbs and butter. Press onto the bottom of a greased 9 inch spring form pan; set aside.
In a 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 onto cream cheese mixture. Pour over crust.
Place pan on a baking sheet. Bake at 350 for 55-60 minutes or until center is just set. Cool on 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 edge of spring form pan to loosen; cool 1 hour longer. Refrigerate overnight. Transfer topping to an airtight container. Store in refrigerator.
Just before serving, remove sides of pan; sprinkle topping over cheesecake. Refrigerate leftovers.