Ingredients
1-1/2 cups crushed gingersnap cookies (about 32 cookies)1/4 cup butter, melted3 packages (8 ounces each) cream cheese, softened1 cup sugar3 large eggs, room temperature, lightly beaten1 teaspoon vanilla extract5 ounces white baking chocolate, melted and cooled3/4 cup canned pumpkin1 teaspoon ground cinnamon1/4 teaspoon ground nutmegALMOND TOPPING:1/2 cup chopped almonds2 tablespoons butter, melted1 teaspoon sugar
Preparation
Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet.
In a small bowl, combine gingersnap crumbs and butter. Press onto the bottom of prepared pan. Bake until set, 8-10 minutes. Cool on a wire rack.
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. Pour over crust.
Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cool.
For topping, combine all the ingredients; spread in a shallow baking pan. Bake until almonds are golden brown, about 10 minutes, stirring twice. Cool. Transfer topping to an airtight container; store in the refrigerator.
Remove side of pan. Just before serving, sprinkle topping over cheesecake.
