Almond-Crunch Pumpkin Cheesecake

60  Ratings
  • 15 min prep
  • 5 hr 45 min total
  • Makes 16 servings.

A classic cheesecake made with pumpkin and spices is crowned with a brown sugar, coconut and almond topping that is broiled until golden and crunchy.

Almond-Crunch Pumpkin Cheesecake Recipe

Ingredients

  • 1-2/3 cups HONEY MAID Graham Cracker Crumbs
  • 1 cup sugar, divided
  • 1/4 cup sliced almonds, chopped
  • 5 Tbsp. margarine or butter, melted
  • 3 pkg. (8 oz. each) brick cream cheese, softened
  • 1 cup solid pack canned pumpkin
  • 1/2 cup sour cream
  • 2 tsp. pumpkin pie spice
  • 4 eggs

Instructions

  • 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.

Recipe Tips

How to Soften Cream CheesePlace unwrapped packages of cream cheese on microwavable plate. Microwave on HIGH 20 to 30 seconds or until slightly softened.

Size-Wise Enjoy a serving of this rich and indulgent treat on special occasions.

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Nutrition Information

Makes 16 servings.

Nutrition per serving:

    • Calories 380 
    • Total fat 27 g
    • Saturated fat 14 g
    • Cholesterol 110 mg
    • Sodium 320 mg
    • Carbohydrate 29 g
    • Dietary fiber 2 g
    • Total sugars 21 g
    •     Includes added sugars n/a
    • Protein 6 g
    • Vitamin A 90 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 8 %DV
    • Iron 6 %DV
    • Potassium n/a
      • n/a indicates that data is not available

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