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Almond Crunch Pumpkin Cheesecake















Trans-fat Free


1 ⅔ cups graham cracker crumbs
1 cup sugar
¼ cup almonds
sliced, chopped
5 tablespoons margarine
3 packages cream cheese
softened, 8 ounces each
4 large eggs
½ cup sour cream
1 cup canne pumpkin purée
2 teaspoons pumpkin pie spice
Almond crunch topping
3 tablespoons margarine
¼ cup brown sugar, light
firmly packed
½ cup almonds
½ cup coconut


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 31465% of calories from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 219mg 9%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 6%
Sugars g
Protein 12g
Vitamin A 79% Vitamin C 2%
Calcium 6% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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