Pumpkin White Chocolate Cheesecake With Gingersnap Crust
Posted by: Jerseygirl Sat, 17 Jul 2004, at 11:26 a.m.
Recipe by: Danette Randall-Denver, Co


CRUST:

2 cups gingersnaps (whole)
6 tablespoons butter
1 1/2 tablespoons brown sugar

FILLING:

Three 8 oz. 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

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.