Almond Crunch Pumpkin Cheesecake

Recipe Ingredients

		For The Cheesecake
4 cups	584g / 20oz	Graham cracker crumbs
1 cup	198g / 7oz	Granulated sugar - divided
1/4 cup	23g / 0.8oz	Sliced almonds - chopped
5 tablespoons	75ml	Margarine - melted
3 packets		Cream cheese - (8 oz ea) - softened
4		Eggs
1/2 cup	118ml	Sour cream
1 cup	237ml	Canned pumpkin
2 teaspoons	10ml	Pumpkin pie spice
		For Almond Crunch Topping
3 tablespoons	45ml	Margarine
1/4 cup	40g / 1.4oz	Light brown sugar - (packed)
1/2 cup	46g / 1.6oz	Sliced almonds
1/2 cup	46g / 1.6oz	Flaked 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.

Source:
St. Louis Post-Dispatch - 11-16-1998 - Recipe found in 1997 in Planter's site (http://www.culinary.net)

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