Almond Crunch Pumpkin Cheesecake
Yield
12 servingsPrep
60 minCook
60 minReady
120 minTrans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 ⅔ | cups |
graham cracker crumbs
|
* |
1 | cup |
sugar
divided |
|
¼ | cup |
almonds
sliced, chopped |
|
5 | tablespoons |
margarine
melted |
|
3 | packages |
cream cheese
softened, 8 ounces each |
|
4 | large |
eggs
|
|
½ | cup |
sour cream
|
|
1 | cup |
canned pumpkin purée
|
|
2 | teaspoons |
pumpkin pie spice
|
|
Almond crunch topping | |||
3 | tablespoons |
margarine
|
|
¼ | cup |
brown sugar, light
firmly packed |
* |
½ | cup |
almonds
sliced |
|
½ | cup |
coconut
flaked |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
394 | ml |
graham cracker crumbs
|
* |
237 | ml |
sugar
divided |
|
59 | ml |
almonds
sliced, chopped |
|
75 | ml |
margarine
melted |
|
3 | packages |
cream cheese
softened, 8 ounces each |
|
4 | large |
eggs
|
|
118 | ml |
sour cream
|
|
237 | ml |
canned pumpkin purée
|
|
1E+1 | ml |
pumpkin pie spice
|
|
Almond crunch topping | |||
45 | ml |
margarine
|
|
59 | ml |
brown sugar, light
firmly packed |
* |
118 | ml |
almonds
sliced |
|
118 | ml |
coconut
flaked |
* |
Directions
In bowl, mix graham cracker crumbs, ⅓ cup sugar, chopped almonds and margarin e; press on bottom and 2-inches up side of 9-inch springform pan; set aside.
In large bowl, with electric mixer at medium speed, beat cream cheese and remaini ng ⅔ cup sugar until smooth; blend in eggs, sour cream, pumpkin and spice.
Pour into prepared crust. Bake at 350℉ (180℃) F for 1 hour.
Turn off oven. Open door slightly; leave cheesecake in oven for 30 minutes.
Spread Almond Crunch Topping over warm cheesecake.
Broil 6 inches from heat source for 2 minutes or unt il golden brown.
Chill at least 4 hours before serving.
Almond Crunch Topping: In small saucepan, heat margarine and brown sugar until dissolved.
Stir in Slic ed Almonds and flaked coconut.