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Almond Crunch Pumpkin Cheesecake




Source of Recipe


Planters Peanuts






List of Ingredients



• 1 2/3 cups graham cracker crumbs
  
• 1 cup sugar -- divided
  
• 1/4 cup sliced almonds -- chopped
  
• 5 tablespoons butter or margarine -- melted
  
• 3 pkg cream cheese -- (8 oz) softened
  
• 4 eggs
  
• 1/2 cup sour cream
  
• 1 cup solid pack pumpkin
  
• 2 teaspoons pumpkin pie spice
  
• ALMOND CRUNCH TOPPING:
  
• 3 tablespoons butter or margarine
  
• 1/4 cup light brown sugar -- packed
  
• 1/2 cup sliced almonds
  
• 1/2 cup sweetened coconut -- flaked
  






Instructions



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