Almond Crunch Pumpkin Cheesecake
Yield: 12 servings 1-2/3 cups graham cracker crumbs 1 cup sugar 1/4 cup sliced almonds 5 tablespoons butter or margarine, melted 3 8-ounce packaged cream cheese, softened 4 eggs 1/2 cup sour cream 1 cup pumpkin 2 teaspoons pumpkin pie spice Almond Crunch Topping (below) Preheat oven to 350F. Grease a 9-inch springform pan with non-stick vegetable spray. In a medium bowl, combine cracker crumbs, 1/3 cup sugar, chopped almonds, and butter; mix thoroughly. Press on bottom and 2-inches up the sides of the pan; set aside. In a large mixing bowl, combine cream cheese and remaining sugar; beat until well blended and smooth. Add eggs, sour cream, pumpkin, and spice; beat until well blended. Pour into prepared cracker crust. Bake for 1 hour. Turn oven off. Leaving the door ajar, let stand for 30 minutes. Spread Almond Crunch Top over the warm cheesecake. Preheat broiler. Place cheesecake 6-inches from heat source and broil for 2 minutes or until golden brown. Chill for 4 hours. ALMOND CRUNCH TOPPING: 3 tablespoons butter or margarine 1/4 cup firmly packed brown sugar 1/2 cup sliced almonds 1/2 cup flaked coconut In a small saucepan, combine butter and brown sugar; heat until sugar is dissolved. Stir in almonds and coconut. Sugar Says 'Try some wicked sugar... Go on, you'll like it!' --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
