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.
