White Chocolate Pumpkin Cheesecake

Have I mentioned how much I adore cheesecake?  It is my favorite dessert by far.  I've tried a few different recipes since I bought a springform pan a couple of years ago.  Some have been giant flops, and others have turned out beautifully.  This White Chocolate Pumpkin Cheesecake is the shining star of my cheesecake triumphs.  It was so delicious the first time I made it that I had to make it again!  

White Chocolate Pumpkin Cheesecake

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 squares (1 ounce each) 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

Directions:

1.  Combine gingersnap crumbs and 1/4 cup melted butter.  Press onto the bottom of a greased 9-inch springform pan.

2.  Beat cream cheese and sugar until smooth.  Add eggs and vanilla.  Beat on low speed until combined.    Stir in white chocolate.

3.  Combine pumpkin and spices.  Carefully fold into cream cheese mixture.  Pour mixture over crust.  

4.  Place pan on a baking sheet.  Bake at 350 degrees for 55-60 minutes or until center is just set.  Cool on a wire rack for 10 minutes, and then run a knife around edge of pan.  Cool 1 hour longer.  Refrigerate overnight.

5.  To make almond topping, combine chopped almonds, 2 tablespoons melted butter, and 1 teaspoon sugar in a baking pan.  Bake at 350 degrees for 10 minutes or until golden brown.  Stir twice while baking, making sure almonds do not burn.  Cool.  Transfer to an airtight container and refrigerate until serving cheesecake.

Source: Taste of Home Best Holiday Recipes 2009