Almond Crunch Pumpkin Cheesecake

Crust:
4 cups Graham cracker crumbs
1/3 cup plus 2/3 cup granulated sugar, divided
1/4 cup sliced almonds, chopped
5 tbsp. margarine, melted
3 pkg. (8 oz. each) cream cheese, softened
4 eggs
1/2 cup sour cream
1 cup canned pumpkin
2 tsp. pumpkin pie spice

Almond Crunch Topping:
3 tbsp. margarine
1/4 cup light brown sugar, packed
1/2 cup sliced almonds
1/2 cup flaked coconut

Directions:

Preheat oven to 350°F. In bowl, mix Graham cracker crumbs, 1/3 cup sugar, 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 crust. Bake for 1 hour. Turn off oven. Open door slightly; leave cheesecake in oven for 30 minutes.

To prepare topping, combine margarine, brown sugar, almonds and coconut. Spread over warm cheesecake. Broil 6 inches from heat source for 2 minutes or until golden brown. Chill at least 4 hours before serving.

User Reviews:

Overall, the cheesecake is great. I think there needs to be a bit more butter in the crust to hold it together. I had lots of leftover crust that I used in little tart pans.

I left the coconut out of the topping and added more almonds - I thought the coconut would detract from the pumpkin. Also, I used fresh pureed pumpkin rather than canned.

Submitted by Kathy H on November 02, 1999

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