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Desserts-Cheesecake: Almond Crunch Pumpkin Cheesecake

Source of Recipe

www.amethysts-recipes.com


List of Ingredients

1-2/3 cups graham cracker crumbs
1 cup sugar
1/4 cup sliced almonds
5 tablespoons butter or margarine, melted
3 8-ounce packaged cream cheese, softened
4 eggs
1/2 cup sour cream
1 cup pumpkin
2 teaspoons pumpkin pie spice
Almond Crunch Topping (below)


Recipe

Preheat oven to 350°F.  Grease a 9-inch springform pan with non-stick vegetable spray.
In a medium bowl, combine cracker crumbs, 1/3 cup sugar, chopped almonds, and butter; mix thoroughly.  Press on bottom and 2-inches up the sides of the pan; set aside.
In a large mixing bowl, combine cream cheese and remaining sugar; beat until well blended and smooth.  Add eggs, sour cream, pumpkin, and spice; beat until well blended.  Pour into prepared cracker crust.

Bake for 1 hour.  Turn oven off.  Leaving the door ajar, let stand for 30 minutes.  Spread Almond Crunch Top over the warm cheesecake.

Preheat broiler.

Place cheesecake 6-inches from heat source and broil for 2 minutes or until golden brown.  Chill for 4 hours.

ALMOND CRUNCH TOPPING
3 tablespoons butter or margarine
1/4 cup firmly packed brown sugar
1/2 cup sliced almonds
1/2 cup flaked coconut
In a small saucepan, combine butter and brown sugar; heat until sugar is dissolved.  Stir in almonds and coconut.