Best 3 White Chocolate Pumpkin Cheesecake With Almond Topping Recipes
Indulge in a delightful symphony of flavors with our White Chocolate Pumpkin Cheesecake with Almond Topping, a masterpiece that combines the richness of white chocolate, the velvety texture of pumpkin, the creamy indulgence of cheesecake, and the aromatic crunch of almonds. This culinary delight is a perfect harmony of contrasting flavors and textures, offering a unique and unforgettable dessert experience. Embark on a culinary journey as we guide you through the steps of creating this exceptional treat, from the velvety smooth cheesecake filling to the decadent white chocolate ganache and the nutty crunch of the almond topping. Along the way, discover variations and additional recipes to tantalize your taste buds, including a luscious pumpkin spice cheesecake, a tempting white chocolate mousse, and a symphony of other pumpkin-inspired desserts. Prepare to impress your loved ones and satisfy your sweet cravings with this extraordinary White Chocolate Pumpkin Cheesecake with Almond Topping.
Here are our top 3 tried and tested recipes!
WHITE CHOCOLATE PUMPKIN CHEESECAKE
The title explains it all! 3 favorites in one dish, who could ask for more? And it actually works really well together!
Provided by Candace Michelle
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine gingersnap crumbs (or graham cracker crumbs) with butter. Press into the bottom of a 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 until combined.Stir in melted chocolate.
- Combine the pumpkin and spices in a seperate bowl; gently fold into cream cheese mixture. Pour over crust.
- Place the pan on a baking sheet and bake at 350 for 55-60 minutes or until center is set. Cool on a wire rack for 10 minutes.
- Combine topping ingredients and spread in a shallow baking pan. Bake for 10 minutes, or until golden. Be sure to stir a couple times so the almonds get toasted evenly. Cool.
- Run a knife under hot water, then around the edge of the pan to loosen cake. Cool for an hour in the refrigerator. Before serving, sprinkle topping over individual servings. Store extra in a container or ziploc bag.
- *I don't care for gingersnaps, so I use cinnamon flavored graham crackers for my crust!
Nutrition Facts : Calories 404, Fat 30.6, SaturatedFat 18.8, Cholesterol 132.2, Sodium 274.2, Carbohydrate 27.1, Fiber 0.6, Sugar 24.8, Protein 6.8
WHITE CHOCOLATE PUMPKIN CHEESECAKE
I found this recipe at our local grocery store on a free recipe card display!! I am glad found it because it is wonderful!! great fall and thanksgiving dessert! hope you enjoy!
Provided by Ann McCue
Categories Cakes
Time 1h20m
Number Of Ingredients 17
Steps:
- 1. preheat oven to 350 degrees FOR THE CRUST - place cookies into a food processor and process until fine crumbs add the 2 tblsp. sugar and the 1/4 cup melted butter. process until combined. place into the bottom of a 9 inch spring form pan. set aside.
- 2. FOR THE FILLING - place the cream cheese and 1 cup of sugar in food processor or mixture. process or blend until smooth. Add the pumpkin, melted white chocolate, eggs, cinnamon, nutmeg and vanilla. process or blend until smooth. pour into crust lined springform pan. then place springform pan on a shallow baking pan or cookie sheet. Bake for 55 minutes or until center appears nearly set when gently shaken. Remove, cool on wire rack 30 minutes
- 3. FOR THE TOPPING - while the cake is cooling,place the almonds, sugar and melted butter in food processor. process until combined. Place evenly on a baking sheet and bake 10 to 12 minutes, stiring occassionally, until toasted. watch carefully so it doesn't burn
- 4. sprinkle almond topping on top of cheesecake, loosen and remove sides of springform pan. cool cheesecake 1 hour more, cover loosely, chill at least 4 hours or overnight.
- 5. NOTE - I didn't put the topping on the cheesecake until I served it. Bakers choice I guess.
WHITE CHOCOLATE PUMPKIN CHEESECAKE
I found this recipe on a 3x5 card at the Super Wal-Mart near my nephews, and am posting it so that I can find it for next Thanksgiving. This is a recipe I simply cannot wait to try, and am hoping to make it up before the holidays to make sure it is as absolutely decandent as it sounds.
Provided by Chabear01
Categories Cheesecake
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. For crust place cookies in large food processor; process into fine crumbs. Add 2 tablespoons of the sugar and melted butter; process just until combined. Press into bottom of 9 -inch springform pan; set aside.
- For filling place cream cheese and 1 cup of the sugar in food processor; process until smooth. Add pumpkin, melted chocolate, eggs, cinnamon, vanilla and nutmeg; process until combined. Pour into crust-lined pan. Place springform pan in shallow baking pan.
- Bake 55 to 60 minutes or until center appears nearly set when gently shaken. Remove; cool on wire rack 30 minutes.
- Meanwhile, for Almond Topping combine almonds, 2 tablespoons butter and 1 teaspoon sugar in food processor; cover and process until combined. Spread evenly in shallow baking pan. Bake 10 to 12 minutes until toasted, stirring occasionally.
- Sprinkle almond topping on cheesecake. Loosen and remove sides of springform pan. Cool cheesecake 1 hour more. Cover loosely; chill at least 4 hours or overnight.
- ** Cool and chill time extra and not included in prep or cooking time.
Tips:
- Mise en Place: Before starting, make sure you have all the necessary ingredients and equipment ready. This will help you stay organized and avoid scrambling during the baking process.
- Use High-Quality Ingredients: The quality of your ingredients will directly impact the taste of your cheesecake. Opt for fresh, high-quality ingredients whenever possible.
- Don't Overmix the Batter: Overmixing the batter can result in a tough, dense cheesecake. Mix just until the ingredients are well combined.
- Properly Prepare Your Pan: Grease and flour the springform pan thoroughly to prevent the cheesecake from sticking. You can also use a parchment paper liner for extra保险.
- Bake in a Water Bath: Baking the cheesecake in a water bath helps create a moist and evenly cooked cheesecake.
- Cool the Cheesecake Slowly: Allow the cheesecake to cool slowly in the oven with the door slightly open. This helps prevent the cheesecake from cracking.
- Chill the Cheesecake Thoroughly: After baking, refrigerate the cheesecake for at least 4 hours, or overnight, before serving. This allows the cheesecake to set and develop its full flavor.
Conclusion:
This White Chocolate Pumpkin Cheesecake with Almond Topping is a delightful dessert that combines the flavors of fall with the richness of white chocolate. The creamy pumpkin filling, smooth white chocolate ganache, and crunchy almond topping make this cheesecake a perfect treat for any occasion. With careful preparation and attention to detail, you can create a stunning and delicious cheesecake that will impress your friends and family. So gather your ingredients, preheat your oven, and let's embark on this culinary journey together!
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