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  • Almond Crunch Pumpkin Cheesecake

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    Almond Crunch Pumpkin Cheesecake
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 4 c. Graham cracker crumbs
    • 1 c. Granulated sugar divided
    • 1/4 c. Sliced almonds minced
    • 5 Tbsp. Margarine melted
    • 3 pkt Cream cheese - (8 ounce ea) softened
    • 4 x Large eggs
    • 1/2 c. Lowfat sour cream
    • 1 c. Canned pumpkin
    • 2 tsp Pumpkin pie spice
    • 3 Tbsp. Margarine
    • 1/4 c. Light brown sugar - (packed)
    • 1/2 c. Sliced almonds
    • 1/2 c. Flaked coconut

    Directions

    1. To prepare cheesecake: Preheat oven to 350 degrees. In bowl, mix graham cracker crumbs, 1/3 c. sugar, 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 c. sugar till smooth. Blend in Large eggs, lowfat sour cream, pumpkin and spice. Pour into crust. Bake for 1 hour. Turn off oven. Open door slightly; leave cheesecake in oven for 30 min.
    3. To prepare topping: Combine margarine, brown sugar, almonds and coconut. Spread over hot cheesecake. Broil 6 inches from heat source for 2 min or possibly till golden. Refrigerateat least 4 hrs before serving.
    4. Yield: 12 servings.

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