Almond Crunch Pumpkin Cheesecake (#1249)

Serves
Ready
12
2
Hours
Prep
Cook
1
Hours
1
Hours
Categories
Cheesecakes Desserts
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Ingredients

  • 1 2/3 cups Graham Cracker Crumbs
  • 1 cup Sugar divided
  • 1/4 cup Almonds sliced, chopped
  • 5 tablespoons Margarine melted
  • 3 packages Cream Cheese softened, 8 ounces each
  • 4 large Eggs
  • 1/2 cup Sour Cream
  • 1 cup Pumpkin Purée (Canned)
  • 2 tsp Pumpkin Pie Spice

Almond Crunch Topping

  • 3 tablespoons Margarine
  • 1/4 cup Light Brown Sugar firmly packed
  • 1/2 cup Almonds sliced
  • 1/2 cup Coconut flaked

Directions

  1. In bowl, mix graham cracker crumbs, 1/3 cup sugar, chopped almonds and margarin e; press on bottom and 2-inches up side of 9-inch springform pan; set aside.
  2. In large bowl, with electric mixer at medium speed, beat cream cheese and remaini ng 2/3 cup sugar until smooth; blend in eggs, sour cream, pumpkin and spice.
  3. Pour into prepared crust. Bake at 350° f (180° c) f for 1 hour.
  4. Turn off oven. Open door slightly; leave cheesecake in oven for 30 minutes.
  5. Spread almond crunch topping over warm cheesecake.
  6. Broil 6 inches from heat source for 2 minutes or unt il golden brown.
  7. Chill at least 4 hours before serving.
  8. Almond crunch topping: In small saucepan, heat margarine and brown sugar until dissolved.
  9. Stir in slic ed almonds and flaked coconut.
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