Almond Crunch Pumpkin Cheesecake Recipe

Name: Almond Crunch Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 123 cups graham cracker crumbs; 1 cup sugar divided; 1/4 cup almonds sliced, chopped; 5 tablespoons margarine melted; 3 packages cream cheese softened, 8 ounces each; 4 large eggs; 1/2 cup sour cream; 1 cup pumpkin puree (canned); 2 teaspoons pumpkin pie spice; 3 tablespoons margarine; 1/4 cup brown sugar, light firmly packed; 1/2 cup almonds sliced; 1/2 cup coconut flaked

Servings: persons

123 cups graham cracker crumbs
1 cup sugar divided
1/4 cup almonds sliced, chopped
5 tablespoons margarine melted
3 packages cream cheese softened, 8 ounces each
4 large eggs
1/2 cup sour cream
1 cup pumpkin puree (canned)
2 teaspoons pumpkin pie spice
3 tablespoons margarine
1/4 cup brown sugar, light firmly packed
1/2 cup almonds sliced
1/2 cup coconut flaked

1
In bowl, mix graham cracker crumbs, 13 cup sugar, chopped almonds and margarin e; press on bottom and 2-inches up side of 9-inch springform pan; set aside.
2
In large bowl, with electric mixer at medium speed, beat cream cheese and remaini ng 23 cup sugar until smooth; blend in eggs, sour cream, pumpkin and spice.
3
Pour into prepared crust.
4
Bake at 350F (180C) F for 1 hour.
5
Turn off oven.
6
Open door slightly; leave cheesecake in oven for 30 minutes.
7
Spread Almond Crunch Topping over warm cheesecake.
8
Broil 6 inches from heat source for 2 minutes or unt il golden brown.
9
Chill at least 4 hours before serving.
10
Almond Crunch Topping: In small saucepan, heat margarine and brown sugar until dissolved.
11
Stir in Slic ed Almonds and flaked coconut.

13144

kcal

Calories

818

Fat

225

Carbs

1283

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 123 cups graham cracker crumbs, 1 cup sugar divided, 1/4 cup almonds sliced, chopped, 5 tablespoons margarine melted, and more.

Yes, Almond Crunch Pumpkin Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond Crunch Pumpkin Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions