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Almond Crunch Pumpkin Cheesecake

Courses: Dessert
Serves: 12 people

Recipe Ingredients

  For The Cheesecake
4 cups 584g / 20ozGraham cracker crumbs
1 cup 198g / 7ozGranulated sugar - divided
1/4 cup 23g / 0.8ozSliced almonds - chopped
5 tablespoons 75mlMargarine - melted
3 packets  Cream cheese - (8 oz ea) - softened
4   Eggs
1/2 cup 118mlSour cream
1 cup 237mlCanned pumpkin
2 teaspoons 10mlPumpkin pie spice
  For Almond Crunch Topping
3 tablespoons 45mlMargarine
1/4 cup 40g / 1.4ozLight brown sugar - (packed)
1/2 cup 46g / 1.6ozSliced almonds
1/2 cup 46g / 1.6ozFlaked coconut

Recipe Instructions

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 source for 2 minutes or until golden brown. Chill at least 4 hours before serving.

St. Louis Post-Dispatch - 11-16-1998 - Recipe found in 1997 in Planter's site (


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