Pumpkin White Chocolate Cheesecake

Crust

25 (2 inch) Gingersnap Cookies

2 Tbsp. Sugar

3-4 Tbsp. Butter

Crush the gingersnaps and mix in sugar and butter. Press into bottom of springform pan. (If I don't have the gingersnaps, I substitute about 7 graham crackers and add about 1/2 tsp. each of ginger and cinnamon.)

Filling

3 (8oz. ea.) packages Cream Cheese- softened

1 C. Sugar

3/4 C. canned Pumpkin

1 C. White Chocolate Chips (1/2 C. of it melted)

3 Eggs

1 tsp Vanilla

1 tsp Cinnamon

1/4 tsp ground Nutmeg

Blend cream cheese and sugar. Mix in pumpkin, eggs, vanilla, cinnamon and nutmeg. Finally add in both melted and nonmelted white chocolate chips. Pour over crust and bake @ 350 degrees for 55-60 minutes. Sprinkle on topping if desired. Allow to cool then put in refrigerator to set up (at least 4 hours).

Topping (optional)

1/2 C. chopped Almonds

2 Tbsp Butter

1 tsp Sugar

Process all ingredients in food processor. Spread out on baking sheet and bake @ 350 degrees for 10 minutes (or until toasted).

Heather Farar