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Apple Crunch Pumpkin Cheesecake




Source of Recipe


Internet


List of Ingredients




1-2/3 cups graham cracker crumbs
1 cup sugar, divided
1/4 cup sliced almonds, chopped
5 tbsp. butter or margarine, melted
3 packages (8 oz. each) cream cheese, softened
4 eggs
1/2 cup sour cream
1 cup solid pack canned pumpkin
2 tsp. pumpkin pie spice



Recipe



Mix graham cracker crumbs, 1/3 cup sugar, almonds and butter in a bowl. Press on bottom and 2 inches up sides of a 9-inch spring form pan. Set crust aside. Save extra crust mix to use as topping.

Beat cream cheese and remaining sugar in a large bowl with an electric mixer on medium speed until smooth. Blend in eggs, sour cream, pumpkin and spice. Pour into prepared crust. Bake at 350 degrees for 1 hour. Turn off oven, open oven door slightly and leave cheesecake in the oven for another 30 minutes. Spread almond crunch topping over warm cheesecake. Broil 6 inches from heat source for 2 minutes or until golden brown. Refrigerate for at least 4 hours before serving.