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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Endris Ali
[email protected]This cheesecake looks amazing! I can't wait to try it.
Md. Oly ahommed
[email protected]I would love to try this recipe, but I don't have a springform pan. Do you have any suggestions?
Radoslaw Derewonko
[email protected]This was my first time making a cheesecake, and it turned out great! Thanks for the recipe.
Abdul Aahab
[email protected]I think I overcooked the cheesecake a bit, but it was still delicious.
pinkbecca12
[email protected]The cheesecake was a bit too sweet for my taste, but it was still good.
Angel Ugalde
[email protected]I had some trouble finding white chocolate chips, but I was able to use regular chocolate chips instead.
Hasnain Younus
[email protected]This cheesecake is a bit time-consuming to make, but it's worth it.
jahangir ullah
[email protected]I'm not usually a fan of pumpkin desserts, but this cheesecake changed my mind. It was so good!
Laxman Pulami
[email protected]This is definitely one of my new favorite cheesecakes. I'll definitely be making it again.
Brian Kubricht
[email protected]I made this cheesecake for a Halloween party and it was a huge hit! Everyone loved it.
Shiv Chandar Sah
[email protected]The instructions were clear and easy to follow, and the cheesecake turned out perfectly.
Cozimore Sigodhoma
[email protected]I must say, I was a bit skeptical about the almond topping, but it turned out to be the perfect complement to the creamy cheesecake.
Sandy Dhliwayo
[email protected]This cheesecake was an absolute delight! The combination of white chocolate, pumpkin, and almond was simply divine.