Pumpkin Cheesecake With White Chocolate Almond Bark
A gingersnap cookie crust, spiced pumpkin cheesecake filling and whipped cream cloud topping make this heavenly fall dessert absolutely irresistible. Even the most devout pumpkin pie purists will be...
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Cooking tools:
- Cheesecloth
- Colander
- Mixing bowl
- Can
- Plate
- Parchment paper
- Baking sheet
- Chef's knife
- Springform pan
- Measuring cup
- Oven
- Hand mixer
- Spatula
- Cooling rack
- Whisk
- Measuring spoon
- Plastic wrap
- Aluminum foil
Ingredients
- 1 cup pumpkin purée
- 1 cup English-style gingersnap cookie crumbs (2 cups whole cookies)
- 1/2 cup ground almonds
- 1 1/4 cup granulated sugar
- 3 tablespoons butter melted
- 2 pkg cream cheese softened
- 3 eggs
- 2 teaspoons each cinnamon and ground ginger
- 1 teaspoon vanilla
- 1/2 teaspoon nutmeg
- pinch each ground cloves and salt
- 3 cups sour cream
- 1 cup whipping cream 35%
- White Chocolate Almond Bark: 170 g white chocolate (6 oz), melted
- 1/3 cup sliced natural (skin-on) almond toasted
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