WHITE CHOCOLATE PUMPKIN CHEESECAKE

White Chocolate Pumpkin Cheesecake image

Provided by Susan Pagano

Time 2h

Number Of Ingredients 14

1 1/2 c crushed ginger snaps
1/4 c melted butter
3 pkg cream cheese
1 c sugar
3 eggs slightly beaten
1 tsp vanilla extract
5 oz melted white chocolate (you can use nestle's white chocolate morsels or 5 squares of ghirardelli white baking chocolate).
3/4 c pumpkin
1 tsp cinnamon
1 tsp nutmeg
TOPPING
1/2 c sliced, slivered or chopped almonds (i prefer sliced)
2 Tbsp melted butter
1 tsp sugar

Steps:

1. Grease medium spring form pan
2. In a small bowl combine crushed ginger snaps and butter
3. Press firmly into the bottom of the greased pan
4. In large bowl beat cream cheese and sugar until smooth. (if you have a Kitchen Aid mixer--use it!)
5. Add eggs and vanilla. Beat on low until well combined.
6. Mix in white chocolate.
7. In a small bowl combine pumpkin and spices. Mix well
8. Fold pumpkin into cheese mixture.
9. Pour over ginger snap crust.
10. Place filled pan on cookie sheet and bake at 350 degrees for 55 to 60 minutes. Do not turn off oven.
11. Cool on rack for at least ten minutes.
12. Topping: combine almonds, sugar and butter. Spread evenly on jelly roll pan or edged cookie sheet.
13. Bake at 350 degrees for 10 minutes stirring mixture twice.
14. Cool slightly and spread on top of cheesecake.
15. Cool cake completely. Cover and refrigerate until ready to serve.