Apple Crunch Pumpkin Cheesecake

1. 1

   Mix graham cracker crumbs, 1/3 cup sugar, almonds and butter in a bowl.

2. 2

   Press on bottom and 2 inches up sides of a 9-inch spring form pan. Set crust aside.

3. 3

   Save extra crust mix to use as topping.

4. 4

   Beat cream cheese and remaining sugar in a large bowl with an electric mixer on medium speed until smooth. Blend in eggs, sour cream, pumpkin and spice.

5. 5

   Pour into prepared crust.

6. 6

   Bake at 350 degrees for 1 hour. Turn off oven, open oven door slightly and leave cheesecake in the oven for another 30 minutes.

7. 7

   Spread almond crunch topping over warm cheesecake.

8. 8

   Broil 6 inches from heat source for 2 minutes or until golden brown.

9. 9

   Refrigerate for at least 4 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.