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    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.

 

 

 

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