|Recipe Name:||Almond Crunch Pumpkin Cheesecake||Submitted by:||Administrator|
|Number of Servings:||12|
=== FOR THE CHEESECAKE ===
4 Cup(s) Graham cracker crumbs
1 Cup(s) Granulated sugar, divided
1/4 Cup(s) Sliced almonds, chopped
5 Tablespoon(s) Margarine, melted
3 Cream cheese -, 8 oz ea
1/2 Cup(s) Sour cream
1 Cup(s) Canned pumpkin
2 Teaspoon(s) Pumpkin pie spice
=== FOR ALMOND-CRUNCH
3 Tablespoon(s) Margarine
1/4 Cup(s) Light brown sugar, packed
1/2 Cup(s) Sliced almonds
1/2 Cup(s) Flaked coconut
1997 Planter's site, http://www.culinary.net
To prepare cheesecake: Preheat oven to 350 degrees. In bowl, mix
graham cracker crumbs, 1/3 cup sugar, almonds and margarine; press on
bottom and 2 inches up side of 9-inch springform pan. Set aside. In
large bowl, with electric mixer at medium speed, beat cream cheese and
remaining 2/3 cup sugar until smooth. Blend in eggs, sour cream,
pumpkin and spice. Pour into crust. Bake for 1 hour. Turn off oven.
Open door slightly; leave cheesecake in oven for 30 minutes. To
prepare topping: Combine margarine, brown sugar, almonds and coconut.
Spread over warm cheesecake. Broil 6 inches from heat source for 2
minutes or until golden brown. Chill at least 4 hours before serving.
Yield: 12 servings. Recipe Source: St. Louis Post-Dispatch -
11-16-1998 Recipe found in Formatted for MasterCook by Susan Wolfe -
firstname.lastname@example.org Converted by MM_Buster v2.0l.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 145
Total Fat: 16.6g