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White Chocolate Pumpkin Cheesecake with Almond Topping

Total Time

Prep: 30 min. Bake: 60 min. + chilling

Makes

12 servings

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.
White Chocolate Pumpkin Cheesecake with Almond Topping Recipe photo by Taste of Home
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Ingredients

  • 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 large eggs, room temperature, lightly beaten
  • 1 teaspoon vanilla extract
  • 5 ounces white baking chocolate, melted and cooled
  • 3/4 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • ALMOND TOPPING:
  • 1/2 cup chopped almonds
  • 2 tablespoons butter, melted
  • 1 teaspoon sugar

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove sides of pan. Just before serving, sprinkle topping over cheesecake.

Nutrition Facts

1 slice: 509 calories, 34g fat (19g saturated fat), 119mg cholesterol, 344mg sodium, 45g carbohydrate (31g sugars, 2g fiber), 8g protein.

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