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 ½ cups graham cracker crumbs; ⅓ cup finely chopped almonds; 1 tablespoon sugar; ¼ teaspoon pumpkin pie spice; ¼ cup butter, melted; 3 (8 ounce) packages cream cheese, softened; 1 cup canned pumpkin; ¾ cup sugar; ¼ cup eggnog; 3 tablespoons all-purpose flour; 2 tablespoons maple syrup; ½ teaspoon ground ginger; ½ teaspoon cinnamon; ½ teaspoon nutmeg; 3 eggs, lightly beaten; 1 cup sour cream; 3 tablespoons sugar; ¼ teaspoon vanilla extract; ¼ cup sliced almonds

Servings: persons

1 ½ cups graham cracker crumbs
⅓ cup finely chopped almonds
1 tablespoon sugar
¼ teaspoon pumpkin pie spice
¼ cup butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup canned pumpkin
¾ cup sugar
¼ cup eggnog
3 tablespoons all-purpose flour
2 tablespoons maple syrup
½ teaspoon ground ginger
½ teaspoon cinnamon
½ teaspoon nutmeg
3 eggs, lightly beaten
1 cup sour cream
3 tablespoons sugar
¼ teaspoon vanilla extract
¼ cup sliced almonds

1
In a small bowl combine first 4 ingredients.
2
Stir in butter then press into bottom of a 9 inch spring form pan.
3
Place on a baking sheet and bake at 325* for 10 minutes.
4
Cool on a wire rack.
5
In a large mixing bowl combine first 7 filling ingredients until smooth.
6
Add eggs, beat on low until just combined.
7
Pour into crust.
8
Place pan on a double thickness of heavy-duty foil (about 16 inches square), securely wrap foil around pan.
9
Place in a large baking pan, add 1 inch of hot water to larger pan.
10
Bake at 325* for 55-60 minutes or until center is set.
11
In a small bowl mix first 3 ingredients of topping and spread over hot cheesecake.
12
Sprinkle with almonds.
13
Bake at 325* for 15-18 minutes longer or until topping is set.
14
Remove pan from water bath and cool on wire rack for 10 minutes.
15
Carefully run a knife around edge of pan to loosen.
16
Cool 1 hour longer.
17
Refrigerate overnight.
18
Remove sides of pan.

1137

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 19 ingredients. The key ingredients include: 1 ½ cups graham cracker crumbs, ⅓ cup finely chopped almonds, 1 tablespoon sugar, ¼ 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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