White Chocolate Pumpkin Cheesecake

Name: White Chocolate Pumpkin Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8-10 serving(s)
Ingredients: 2 cups gingersnaps (whole); 6 tablespoons butter; 1 1/2 tablespoons brown sugar; 3 (8 ounce) packages cream cheese (room temperature); 3/4 cup pumpkin; 3/4 cup melted white chocolate; 1 cup sugar; 3 eggs; 1 teaspoon vanilla; 1/4 teaspoon nutmeg; 1 teaspoon cinnamon; 1/2 cup almonds; 1 teaspoon sugar; 2 tablespoons butter

Submitted by Pineapple in Las Ve

"Creamy and rich. Delicious"

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Ready In:: 1hr 20mins
Ingredients:: 14
Serves:: 8-10

ingredients

CRUST
2 cups gingersnaps (whole)
6 tablespoons butter
1 ¹⁄₂ tablespoons brown sugar
FILLING
3 (8 ounce) packages cream cheese (room temperature)
³⁄₄ cup pumpkin
³⁄₄ cup melted white chocolate
1 cup sugar
3 eggs
1 teaspoon vanilla
¹⁄₄ teaspoon nutmeg
1 teaspoon cinnamon
TOPPING
¹⁄₂ cup almonds
1 teaspoon sugar
2 tablespoons butter

directions

Pre-heat oven to 350°F.
Wrap outside of pan with foil. In processor, grind gingersnaps, add sugar, melted butter and press into 9" springform pan. Bake 5 to 7 minutes. Take out and keep oven at temperature.
Mix cream cheese and sugar in processor until smooth, add the rest of the ingredients and process until completely mixed and smooth.
Pour mixture into prepared crust and bake 50 minutes to 1 hour, until cheesecake starts to crack.
While cooling, process almonds, butter, and sugar in processor; spread the mixture evenly on cookie sheet and put in oven for 6-7 minutes until it starts to toast. Spread evenly on top of cheesecake and cool 4 to 5 hours. Remove ring of pan and serve.