Almond Crunch Pumpkin Cheesecake Recipe – a delicious recipe with Graham cracker crumbs, sugar, Margarine, Cream cheese, eggs, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
To prepare cheesecake: Preheat oven to 350 degrees.
2
In bowl, mix graham cracker crumbs, 1/3 c. 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 c. sugar till smooth.
5
Blend in Large eggs, lowfat 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 min.
10
To prepare topping: Combine margarine, brown sugar, almonds and coconut.
11
Spread over hot cheesecake.
12
Broil 6 inches from heat source for 2 min or possibly till golden.
13
Refrigerateat least 4 hrs before serving.
1398
kcal
Calories
88
g
Fat
95
g
Carbs
69
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 4 c. Graham cracker crumbs, 1 c. Granulated sugar divided, 1/4 c. Sliced almonds minced, 5 Tbsp. Margarine melted, and more.
Yes, Almond Crunch Pumpkin Cheesecake Recipe 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
