Pumpkin Chocolate Cheesecake

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• Servings: 16
• 25 gingersnap cookies (2 inch)
• 2 tablespoons sugar, plus
• 1 teaspoon sugar, divided
• 1 cup sugar, plus
• 1 teaspoon sugar, divided
• 1/4 cup butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup canned pumpkin
• 3/4 cup chocolate chips, melted
• 3 eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 cup chopped almonds
• 2 tablespoons butter

Recipe

• 1 preheat oven to 350 degrees.
• 2 place cookies in food processor; process until fine crumbs. add 2 tablespoons sugar and butter.
• 3 cover; process until combined. press onto bottom of 9-inch springform pan; set aside.
• 4 process cheese and 1 cup sugar in food processor until smooth.
• 5 add pumpkin, melted morsels, eggs, cinnamon, vanilla and nutmeg. process until combined. pour into crust-lined pan.
• 6 bake 55 to 60 minutes or until center is almost set.
• 7 remove from oven; cool on wire rack for 30 minutes.
• 8 process almonds, 2 tablespoons butter and 1 teaspoon sugar in food processor; spread on baking pan.
• 9 bake at 350 for 10 minutes until toasted.
• 10 sprinkle nut mixture on cheesecake. loosen sides of cheesecake; cool 1 hour.
• 11 cover; chill 4 hours or until firm.