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: 4 cups Graham cracker crumbs; 1/3 cup granulated sugar; 2/3 cup granulated sugar; 1/4 cup sliced almonds, chopped; 5 tbsp. margarine, melted; 3 pkg. (8 oz. each) cream cheese, softened; 4 eggs; 1/2 cup sour cream; 1 cup canned pumpkin; 2 tsp. pumpkin pie spice; 3 tbsp. margarine; 1/4 cup light brown sugar, packed; 1/2 cup sliced almonds; 1/2 cup flaked coconut

Servings: persons

4 cups Graham cracker crumbs
1/3 cup granulated sugar
2/3 cup granulated sugar
1/4 cup sliced almonds, chopped
5 tbsp. margarine, melted
3 pkg. (8 oz. each) cream cheese, softened
4 eggs
1/2 cup sour cream
1 cup canned pumpkin
2 tsp. pumpkin pie spice
3 tbsp. margarine
1/4 cup light brown sugar, packed
1/2 cup sliced almonds
1/2 cup flaked coconut

1
Preheat oven to 350F.
2
In bowl, mix Graham cracker crumbs, 1/3 cup sugar, almonds and margarine; press on bottom and 2 inches up side of 9-inch springform pan.
3
Set aside.
4
In large bowl, with electric mixer at medium speed, beat cream cheese and remaining 2/3 cup sugar until smooth.
5
Blend in eggs, sour cream, pumpkin and spice.
6
Pour into crust.
7
Bake for 1 hour.
8
Turn off oven.
9
Open door slightly; leave cheesecake in oven for 30 minutes.
10
To prepare topping, combine margarine, brown sugar, almonds and coconut.
11
Spread over warm cheesecake.
12
Broil 6 inches from heat source for 2 minutes or until golden brown.
13
Chill at least 4 hours before serving.

1506

kcal

Calories

104

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 4 cups Graham cracker crumbs, 1/3 cup granulated sugar, 2/3 cup granulated sugar, 1/4 cup sliced almonds, chopped, 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.

Almond Crunch Pumpkin Cheesecake

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