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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.

12 ServingsPrep: 30 min. Bake: 55 min. + chilling

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 eggs, 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

In a small bowl, combine gingersnap crumbs and butter. Press onto the
bottom of a greased 9-in. springform pan; set aside.
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.

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White Chocolate Pumpkin Cheesecake with Almond Topping (continued)

Directions (continued)

Pour over crust. Place pan on a baking sheet.
Bake at 350° for 55-60 minutes or until center is just set. Cool
on a wire rack for 10 minutes. Meanwhile, combine the topping
ingredients; spread in a shallow baking pan. Bake for 10 minutes or
until golden brown, stirring twice. Cool.
Carefully run a knife around edge of springform pan to loosen
cheesecake; cool 1 hour longer. Refrigerate overnight. Transfer
topping to an airtight container; store in the refrigerator.
Remove sides of pan. Just before serving, sprinkle topping over
cheesecake. Yield: 12 servings.