Almond Crunch Pumpkin Cheesecake

120 minutes Prep: 60 minutes Cook: 60 minutes

942 calories per serving view nutrition facts

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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 (canned)
2	teaspoons	pumpkin pie spice

Almond crunch topping
3	tablespoons	margarine
1/4	cup	brown sugar, light	firmly packed
1/2	cup	almonds	sliced
1/2	cup	coconut	flaked

Directions

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.

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.

Pour into prepared crust. Bake at 350 degrees 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.

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Nutrition Facts

Serving Size 300g

Amount per Serving

Calories 942 65% of calories from fat

	% Daily Value*
Total Fat 68.0g	105%
Saturated Fat 26.0g	130%
Trans Fat 0.0g
Cholesterol 294mg	98%
Sodium 658mg	27%
Total Carbohydrate 72.0g	24%
Dietary Fiber 5.0g	19%
Sugars 56.0g
Protein 18.0g	35%

Vitamin A	236%		Vitamin C	5%
Calcium	19%		Iron	22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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