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White Chocolate Pumpkin Cheesecake with Almond Topping

 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


  • 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 McCormick® Pure Vanilla Extract
  • 5 ounces white baking chocolate, melted and cooled
  • 3/4 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup chopped almonds
  • 2 tablespoons butter, melted
  • 1 teaspoon sugar


  • 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.