Almond Crunch Pumpkin Cheesecake
Submitted by PatJ
Pumpkin spice cheesecake with graham crust and broiled coconut-almond crunch topping. Impressive fall dessert that requires 4 hours of chilling before serving.
YIELD
12 servingsPREP
60 minCOOK
60 minREADY
120 minPumpkin puree and warm spices fold into a cream cheese base that’s smooth, rich, and perfectly autumn-scented.
After the cheesecake bakes and rests, a brown sugar-coconut-almond mixture gets spread on top and broiled until bubbling and golden.
That final blast of heat caramelizes the sugar and toasts the nuts, creating a crunchy crown that contrasts beautifully with the creamy filling below.
Baking Tips
- Press crust mixture 2 inches up the sides of the springform pan for tall, impressive slices
- Leave cheesecake in the turned-off oven with door slightly open to prevent cracking
- Watch carefully during broiling as the topping can burn quickly
- Chill for the full 4 hours so cheesecake sets properly and slices cleanly
Ingredients
Directions
In bowl, mix graham cracker crumbs, ⅓ cup sugar, chopped almonds and margarin e; 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 remaini ng ⅔ cup sugar until smooth; blend in eggs, sour cream, pumpkin and spice.
Pour into prepared crust. Bake at 350℉ (180℃) F for 1 hour.
Turn off oven. Open door slightly; leave cheesecake in oven for 30 minutes.
Spread Almond Crunch Topping over warm cheesecake.
Broil 6 inches from heat source for 2 minutes or unt il golden brown.
Chill at least 4 hours before serving.
Almond Crunch Topping: In small saucepan, heat margarine and brown sugar until dissolved.
Stir in Slic ed Almonds and flaked coconut.
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