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: 1-2/3 cups graham cracker crumbs; 1 cup sugar, divided; 1/4 cup PLANTERS Sliced Almonds, chopped; 5 Tbsp. margarine or butter, melted; 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened; 1 cup solid pack canned pumpkin; 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream; 2 tsp. pumpkin pie spice; 4 eggs; Almond Crunch Topping

Servings: persons

1-2/3 cups graham cracker crumbs
1 cup sugar, divided
1/4 cup PLANTERS Sliced Almonds, chopped
5 Tbsp. margarine or butter, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup solid pack canned pumpkin
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp. pumpkin pie spice
4 eggs
Almond Crunch Topping

1
Preheat oven to 350F if using a silver 9-inch springform pan (or to 325F if using a dark nonstick springform pan).
2
Mix graham cracker crumbs, 1/3 cup of the sugar, almonds and margarine until well blended.
3
Press firmly onto bottom and 2 inches up side of pan; set aside.
4
Beat cream cheese and remaining 2/3 cup sugar in large bowl with electric mixer on medium speed until well blended.
5
Add pumpkin, sour cream and spice; mix well.
6
Add eggs, 1 at a time, beating on low speed after each addition just until blended.
7
Pour into crust.
8
Bake 1 hour.
9
Turn off oven.
10
Open door slightly; let cheesecake stand in oven 30 minutes.
11
Preheat broiler.
12
Spread Almond Crunch Topping over warm cheesecake.
13
Broil 6 inches from heat for 2 minutes or until golden brown.
14
Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan.
15
Refrigerate at least 4 hours before serving.
16
Store leftover cheesecake in refrigerator.

1125

kcal

Calories

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 10 ingredients. The key ingredients include: 1-2/3 cups graham cracker crumbs, 1 cup sugar, divided, 1/4 cup PLANTERS Sliced Almonds, chopped, 5 Tbsp. margarine or butter, 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.

Almond-Crunch Pumpkin Cheesecake

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