Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Almond Crunch Pumpkin Cheesecake
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- #56484
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
4 cups graham cracker crumbs
1 cup granulated sugar, divided
1/4 cup sliced almonds, chopped
5 tablespoons margarine, melted
24 ounces cream cheese, softened
4 eggs
1/2 cup sour cream
1 cup canned pumpkin
2 teaspoons pumpkin pie spice
Topping
3 tablespoons butter
1/4 cup light brown sugar (packed)
1/2 cup sliced almonds
1/2 cup flaked coconut
directions
Preheat oven to 350 degrees F.
In a bowl, mix graham cracker crumbs, 1/3 cup sugar, almonds and butter and press on bottom and 2 inches up side of 9 inch spring form pan. Set aside.
In a 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.
For 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.
Cook's Note: I purchased this recipe at a garage sale. It is dated 1946.
added by
MeowFinalAnswer
nutrition data
Nutritional data has not been calculated yet.
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