Make Almond-Crunch Pumpkin Cheesecake for something a little different this fall. It's a classic cheesecake made with pumpkin and spices, crowned with a brown sugar, coconut and almond topping and is broiled until golden and crunchy. Dare we say 'de-lish'?
Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick springform pan). Mix graham cracker crumbs, 1/3 cup of the sugar, almonds and margarine until well blended. Press firmly onto bottom and 2 inches up side of pan; set aside.
Beat cream cheese and remaining 2/3 cup sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin, sour cream and spice; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour into crust.
Bake 1 hour. Turn off oven. Open door slightly; let cheesecake stand in oven 30 minutes.
Preheat broiler. Spread Almond Crunch Topping over warm cheesecake. Broil 6 inches from heat for 2 minutes or until golden brown. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.
Enjoy a serving of this rich and indulgent treat on special occasions.
How to Soften Cream Cheese
Place unwrapped packages of cream cheese on microwavable plate. Microwave on HIGH 20 to 30 seconds or until slightly softened.
Calories From Fat
% Daily Value*
Total Fat 32g
Saturated Fat 14g
Trans Fat 2g
Total Carbohydrates 30g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 16 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.