• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Almond Crunch Pumpkin Cheesecake Recipe

  • 1serving
  • 60minutes

Add to MenuAdd to Calendar

Source: www.grouprecipes.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2, B3, B9, B12, H, D, E
MineralsZinc, Copper, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 2/3 cups graham cracker crumbs

  2. 1 cup sugar -- divided

  3. 1/4 cup sliced almonds -- chopped

  4. 5 tablespoons butter or margarine -- melted

  5. 3 pkg cream cheese -- (8 oz) softened

  6. 4 eggs

  7. 1/2 cup sour cream

  8. 1 cup solid pack pumpkin

  9. 2 teaspoons pumpkin pie spice

  10. -- almond CRUNCH TOPPING--

  11. 3 tablespoons butter or margarine

  12. 1/4 cup light brown sugar -- packed

  13. 1/2 cup sliced almonds

  14. 1/2 cup sweetened coconut -- flaked

Instructions Jump to Ingredients ↑

  1. In bowl, mix graham cracker crumbs, 1/3 cup sugar, chopped almonds and margarine; 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 remaining 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.

  3. Spread Almond Crunch Topping over warm cheesecake. Broil 6 inches from heat source for 2 minutes or until golden brown. Chill at least 4 hours before serving.

  4. Almond Crunch Topping: In small saucepan, heat margarine and brown sugar until dissolved. Stir in Sliced Almonds and flaked coconut. Let cool slightly, then spread on chilled cheesecake.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback