PUMPKIN WHITE CHOCOLATE CHEESECAKEWITH GINGERSNAP CRUSTMONDAY, NOVEMBER 24, 2003 — DESSERT COMPETITIONDanette Randall – Denver, CO — WINNERCRUST: 2 cups gingersnaps whole 6 tablespoons butter 1 ½ tablespoons brown sugarFILLING: Three 8 oz. packages cream cheese room temperature ¾ cup pumpkin ¾ cup melted white chocolate 1 cup sugar 3 eggs 1 teaspoon vanilla ¼ teaspoon nutmeg 1 teaspoon cinnnamonTOPPING: ½ cup almonds 1 teaspoon sugar 2 tablespoons butterPre-heat oven to 350° F.Wrap outside of pan with foil. In processor, grind gingersnaps, add sugar, melted butter and press into 9″ springform pan. Bake 5 to 7 minutes. Take out and keep oven at temperature.Mix cream cheese and sugar in processor until smooth, add the rest of the ingredients and process until completely mixed and smooth.Pour mixture into prepared crust and bake 50 minutes to 1 hour, until cheesecake starts to crack.While cooling, process almonds, butter, and sugar in processor; spread the mixture evenly on cookie sheet and put in oven for 6-7 minutes until it starts to toast. Spread evenly on top of cheesecake and cool 4 to 5 hours. Remove ring of pan and serve.
This is the basis of the cake I’m making for Zack’s birthday tomorrow.