Almond-Topped Pumpkin Cheesecake Recipe

Name: Almond-Topped Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups graham cracker crumbs; 1/3 cup finely chopped almonds; 1 tablespoon sugar; 1/4 teaspoon pumpkin pie spice; 1/4 cup butter, melted; 3 packages (8 ounces each) cream cheese, softened; 3/4 cup sugar; 1 cup canned pumpkin; 1/4 cup eggnog; 3 tablespoons all-purpose flour; 2 tablespoons maple syrup; 1/2 teaspoon each ground ginger, cinnamon and nutmeg; 3 large eggs, lightly beaten; 1 cup sour cream; 3 tablespoons sugar; 1/4 teaspoon vanilla extract; 1/4 cup sliced almonds

Servings: persons

1-1/2 cups graham cracker crumbs
1/3 cup finely chopped almonds
1 tablespoon sugar
1/4 teaspoon pumpkin pie spice
1/4 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 cup canned pumpkin
1/4 cup eggnog
3 tablespoons all-purpose flour
2 tablespoons maple syrup
1/2 teaspoon each ground ginger, cinnamon and nutmeg
3 large eggs, lightly beaten
1 cup sour cream
3 tablespoons sugar
1/4 teaspoon vanilla extract
1/4 cup sliced almonds

1
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2
In a small bowl, combine the cracker crumbs, almonds, sugar and pumpkin pie spice; stir in butter. Press onto the bottom of prepared pan. Place on a
3
. Bake at 325u00b0 for 10 minutes. Cool on a wire rack.
4
In a large bowl, beat the cream cheese and sugar until smooth. Beat in the pumpkin, eggnog, flour, syrup and spices. Add eggs; beat on low speed just until combined. Pour over crust.
5
Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325u00b0 for 55-60 minutes or until center is almost set. Let stand for 5 minutes.
6
Combine the sour cream, sugar and vanilla; spread over top of cheesecake. Sprinkle with almonds. Bake 15-18 minutes longer or until almonds are toasted.
7
Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

1287

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 17 ingredients. The key ingredients include: 1-1/2 cups graham cracker crumbs, 1/3 cup finely chopped almonds, 1 tablespoon sugar, 1/4 teaspoon pumpkin pie spice, and more.

Yes, Almond-Topped 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-Topped Pumpkin Cheesecake

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