White Chocolate Pumpkin Cheesecake with Almond Topping

Name: White Chocolate Pumpkin Cheesecake with Almond Topping
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 12
Cuisine: Global
Ingredients: 118 milliliters chopped almonds; 142 grams white baking chocolate, melted and cooled; 2 Tbsps butter, melted; 177 milliliters canned pumpkin; 680 grams packages each) cream cheese, softened; 3 eggs, lightly beaten; 237 milliliters crushed gingersnap cookies (about 32 cookies); 1 teaspoon ground cinnamon; 0 teaspoons ground nutmeg; 1 teaspoon sugar; 1 teaspoon vanilla extract

One portion of this dish contains about 8g of protein, 32g of fat, and a total of 367 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 12. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes. If you have gingersnap cookies, ground cinnamon, butter, and a few other ingredients on hand, you can make it.

Instructions

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

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Gingersnap Crumbs

Butter

Equipment you will use

Springform Pan

Bowl

In a large bowl, beat cream cheese and sugar until smooth.

Ingredients you will need

Cream Cheese

Sugar

Equipment you will use

Bowl

Add eggs and vanilla; beat on low speed just until combined. Stir in melted white chocolate.

Ingredients you will need

White Chocolate

Vanilla

Egg

Combine pumpkin and spices; gently fold into cream cheese mixture.

Ingredients you will need

Cream Cheese

Pumpkin

Spices

Pour over crust.

Ingredients you will need

Crust

Place pan on a baking sheet.

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Baking Sheet

Frying Pan

Bake at 350° for 55-60 minutes or until center is just set. Cool on a wire rack for 10 minutes. Meanwhile, combine the topping ingredients; spread in a shallow baking pan.

Ingredients you will need

Spread

Equipment you will use

Baking Pan