White Chocolate Pumpkin Cheesecake

By Lorena_321

Ingredients

• Almond Topping:
• 1 1/2 cups crushed gingersnap cookies
• 1/4 cup butter, melted
• 3 (8 oz.) pkgs. cream cheese, softened
• 1 cup sugar
• 3 eggs, lightly beaten
• 1 t. vanilla extract
• 5 (1 oz.) squares white baking chocolate, melted and cooled
• 3/4 cup canned pumpkin
• 1 t. ground cinnamon
• 1/4 t. ground nutmeg
• 1/2 cup chopped almonds
• 2 T. butter, melted
• 1 t. sugar

Preparation

Step 1

In a small bowl, combine gingersnap crumbs and butter. Press onto bottom of a greased 9-inch 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 degrees 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. Bake for 10 minutes or until golden brown, stirring twice. Cool.
Carefully run a knife around edge of springform pan to loosen; cool 1 hour longer. Refrigerate overnight. Transfer topping to an air-tight container; store in the refrigerator.