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.
|
|