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In a small bowl, combine gingersnap crumbs and butter. Press onto the bottom of a greased 9 in springform pan, set aside. In a large mixing 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 pan on a baking sheet.
Bake at 350 for 55-60 minutes or until center is just set. Cool on a wire rack for 10 minutes. meanwhile, combine the topping ingredients; spread in a shallow baking pan. Bake for 10 minutes or until golden brown, stirring twice. Cool.
Carefully run a knife around edge of springform pan to loosen; cool 1 hour longer. Refrigerate overnight. Transfer topping to an airtight container, store in the refrigerator.
Just before serving, remove sides of pan; sprinkle topping over cheesecake. Refrigerate left overs.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 243 | ||
Calories from Fat: 209 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.3g | 31 % | |
Saturated Fat 11.4g | 57 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 45.6mg | 14 % | |
Sodium 14487.9mg | 500 % | |
Potassium 200.9mg | 5 % | |
Total Carbohydrate 7.4g | 2 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 4.1g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 243
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