vWhite Chocolate Pumpkin Cheesecake

By Shaylie

Kansas belongs on a pedestal. Just pour the spiced pumpkin filling over the delectable gingersnap crust, bake and refrigerate overnight. The final touch is a crunchy almond topping

Ingredients

• teaspoon ground nutmeg ALMOND TOPPING:
• 1-1/2 cups crushed gingersnap cookies (about 32 cookies)
• 1/4 cup butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 3 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 5 squares (1 ounce each) white baking chocolate, melted and cooled
• 3/4 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1/2 cup chopped almonds
• 2 tablespoons butter, melted 1 teaspoon sugar

Preparation

Step 1

In a small bowl, combine gingersnap crumbs , and butter. Press onto the bottom of a I greased 9-in. springform pan; set aside. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Stir in melted white chocolate.
Combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. Place pan on a baking sheet.
Bake at 350° for 55-60 minutes or until center is just set. Cool on a wire rack for 10 minutes. Meanwhile, combine the top¬ping ingredients; spread in a shallow bak¬ing pan. Bake for 10 minutes or until gold¬en brown, stirring twice. Cool.
Carefully run a knife around edge of spring- form pan to loosen; cool 1 hour longer. Re-frigerate overnight. Transfer topping to an air¬tight container; store in the refrigerator