Almond Crunch Pumpkin Cheesecake

By mhatkinson

Ingredients

• Cheese cake:
• 1 2/3 cups graham cracker crumbs
• 1 cup sugar, divided
• 1/4 cup sliced almonds, chopped
• 5 tablespoons margarine, melted
• 3 pkgs. (8 oz. each) cream cheese, softened
• 4 eggs
• 1/2 cup dairy sour cream
• 1 cup solid pack canned pumpkin
• 2 teaspoon pumpkin pie spice
• Almond crunch topping:
• 3 tablespoons margarine
• 1/4 cup firmly pakced light brown sugar
• 1/2 cup sliced almonds
• 1/2 cup flaked coconut

Details

Adapted from culinary.net

Preparation

Step 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.

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. Pour into prepared crust. Bake at 350 for 1 hour. Turn off oven. Open door slightly; leave cheesecake in oven for 30 minutes.

Spread almond crunch topping over warm cheesecake. Broil 6 inches from heat source for 2 minutes, or until golden brown. Chill at least 4 hours before serving.