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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.
Originally published as White Chocolate Pumpkin Cheesecake in Taste of Home October/November 2007, p8
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Reviewed on Nov. 07, 2011 by Gflock
I took this to the school that I work at and they loved it!!! It was easy to make and you could vary the crust and topping howwever you wanted to. Probably my best cheesecake ever!!
Reviewed on Oct. 10, 2011 by emhrnbsn
Creamy, didn't crack, crust was delicious, almond topping made it divine :)
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