#58 White Chocolate Pumpkin Cheesecake

This recipe comes from Taste of Home (October/November 2007, p8). I made this cheesecake for Thanksgiving one year in the place of pumpkin pie. It was a hit. A picture can be seen at http://www.tasteofhome.com/recipes/White-Chocolate-Pumpkin-Cheesecake-2

• CHEESECAKE:
• 1-½ cups crushed gingersnap cookies (about 32 cookies)
• ¼ cup butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 3 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 5 ounces white baking chocolate, melted and cooled
• ¾ cup canned pumpkin
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 
  
• ALMOND TOPPING:
• ½ cup chopped almonds
• 2 tablespoons butter, melted
• 1 teaspoon sugar

Directions:

1. In a small bowl, combine gingersnap crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.

2. In a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Stir in melted white chocolate.

3. Combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. Place pan on a baking sheet.

4. Bake at 350° for 55-60 minutes or until center is just set. Cool on a wire rack for 10 minutes.

5. Meanwhile, combine the topping ingredients; spread in a shallow baking pan. Bake for 10 minutes or until golden brown, stirring twice. Cool.

6. Carefully run a knife around edge of springform pan to loosen; cool 1 hour longer. Refrigerate overnight.

7. Transfer topping to an airtight container; store in the refrigerator. Just before serving, sprinkle topping over cheesecake. Refrigerate leftovers.

(Serves 12)

NOTES I am not sure I made the topping when I made this cheesecake but it looks really good.