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.
|Serving Size: 1 Serving (122g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 209 (86%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 243
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