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1
Heat oven to 350F Wrap foil around outside of bottom and side of 9-inch springform pan to catch drips.
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2
Spray bottom of pan with cooking spray.
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3
In small bowl, stir crust ingredients until well mixed.
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4
Press mixture in bottom of pan.
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5
Bake 10 to 12 minutes or until set.
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6
Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy.
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7
Beat in 1/2 cup butter until creamy.
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8
Do not overheat.
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9
On low speed, gradually beat in 1 cup granulated sugar.
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10
Add pumpkin; beat until blended.
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11
Beat in caramel topping and flour.
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12
Beat in eggs, one at a time, just until blended.
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13
Reduce oven temperature to 325F Pour filling into partially baked crust.
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14
Place springform in large roasting pan; pour hot water into roasting pan until one-fourth full.
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15
Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved.
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16
Cool completely in pan on cooling rack, about 1 hour.
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17
Refrigerate at least 8 hours before serving.
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18
In 10-inch nonstick skillet, cook almonds over medium heat 4 to 6 minutes, stirring constantly, until just beginning to brown; sprinkle V-s cup granulated sugar over almonds.
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19
Continue cooking and stirring 2 to 3 minutes longer or until sugar is melted and almonds are coated.
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20
Spread almond mixture on sheet of foil sprayed with cooking spray.
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21
Cool 2 to 3 minutes; break apart.
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22
In chilled medium bowl, beat topping ingredients with electric mixer on high speed until soft peaks form.
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23
Serve slices of cheesecake topped with whipped cream and almonds.
