WHITE CHOCOLATE PUMPKIN CHEESECAKE WITH ALMOND TOPPING
This luscious cheesecake from Phyllis Schmalz-Eismann of Kansas City, 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.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, combine gingersnap crumbs and butter. Press onto the bottom of prepared pan. Bake until set, 8-10 minutes. Cool on a wire rack., 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. Combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cool. , For topping, combine all the ingredients; spread in a shallow baking pan. Bake until almonds are golden brown, 10 minutes, stirring twice. Cool. Transfer topping to an airtight container; store in the refrigerator., Remove sides of pan. Just before serving, sprinkle topping over cheesecake.
Nutrition Facts : Calories 509 calories, Fat 34g fat (19g saturated fat), Cholesterol 119mg cholesterol, Sodium 344mg sodium, Carbohydrate 45g carbohydrate (31g sugars, Fiber 2g fiber), Protein 8g protein.
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Shojib barmon Abir
[email protected]This cheesecake looks amazing! I'm definitely going to give it a try.
Leago Bheki Ntshikwane
[email protected]I can't wait to try this recipe!
Katie The Rare Breed
[email protected]This cheesecake is perfect for any occasion.
Francisco Alcala
[email protected]I love the combination of white chocolate and pumpkin. This cheesecake is so delicious.
Aiman Hossen
[email protected]This is my go-to cheesecake recipe. It's always a crowd-pleaser.
Rachel Lee
[email protected]I've made this cheesecake several times and it's always a hit. My friends and family love it.
moktan Shambhu
[email protected]This cheesecake is so easy to make. I love that I can just throw all of the ingredients in my food processor and it comes out perfect every time.
Kwabena Tourch
[email protected]I'm not a big fan of pumpkin, but I really liked this cheesecake. The white chocolate and almond topping balanced out the pumpkin flavor perfectly.
Lungelwa Ngwendu
[email protected]This cheesecake is perfect for fall. The pumpkin flavor is subtle and the white chocolate adds a touch of sweetness.
Arlene Peterkin-Morle
[email protected]I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had.
African Rum Guild
[email protected]This cheesecake is a bit time-consuming to make, but it's worth the effort. It's so delicious and decadent.
Angelina Yenkadu
[email protected]I wasn't sure about the white chocolate and pumpkin combination, but I was pleasantly surprised. The flavors go together really well.
Imtyaz Jamali
[email protected]This cheesecake is easy to make and always turns out perfect. I've made it several times for parties and it's always a crowd-pleaser.
sumcing099 cingmungit
[email protected]I love this recipe! The cheesecake is creamy and delicious, and the almond topping is the perfect finishing touch.
Great Eva
[email protected]This cheesecake was a hit at my Thanksgiving dinner! The white chocolate and pumpkin flavors were perfectly balanced, and the almond topping added a nice crunch. I will definitely be making this again.