The best delicious Almond Crunch Pumpkin Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Almond Crunch Pumpkin Cheesecake recipe today!
Hello my friends, this Almond Crunch Pumpkin Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Almond Crunch Pumpkin Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Almond Crunch Pumpkin Cheesecake.
What Makes This Almond Crunch Pumpkin Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Almond Crunch Pumpkin Cheesecake.
Ready to make this Almond Crunch Pumpkin Cheesecake Recipe? Let’s do it!
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=== FOR THE CHEESECAKE ===
4 c Graham cracker crumbs
1 c Granulated sugar; divided
1/4 c Sliced almonds; chopped
5 tb Margarine; melted
3 pk Cream cheese – (8 oz ea);
-softened
4 Eggs
1/2 c Sour cream
1 c Canned pumpkin
2 ts Pumpkin pie spice
=== FOR ALMOND-CRUNCH
-TOPPING ===
3 tb Margarine
1/4 c Light brown sugar; (packed)
1/2 c Sliced almonds
1/2 c Flaked coconut
To prepare cheesecake: Preheat oven to 350 degrees. 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
Yields
12 servings
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