White Chocolate Pumpkin Cheesecake

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READY IN: 1hr 20mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees F. For crust place cookies in large food processor; process into fine crumbs. Add 2 tablespoons of the sugar and melted butter; process just until combined. Press into bottom of 9 -inch springform pan; set aside.
  • For filling place cream cheese and 1 cup of the sugar in food processor; process until smooth. Add pumpkin, melted chocolate, eggs, cinnamon, vanilla and nutmeg; process until combined. Pour into crust-lined pan. Place springform pan in shallow baking pan.
  • Bake 55 to 60 minutes or until center appears nearly set when gently shaken. Remove; cool on wire rack 30 minutes.
  • Meanwhile, for Almond Topping combine almonds, 2 tablespoons butter and 1 teaspoon sugar in food processor; cover and process until combined. Spread evenly in shallow baking pan. Bake 10 to 12 minutes until toasted, stirring occasionally.
  • Sprinkle almond topping on cheesecake. Loosen and remove sides of springform pan. Cool cheesecake 1 hour more. Cover loosely; chill at least 4 hours or overnight.
  • ** Cool and chill time extra and not included in prep or cooking time.
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