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Ingredients
| graham cracker crumbs: 1 1/2 cups |
| almonds (chopped): 1/3 cup |
| granulated sugar: 1 Tbl |
| pumpkin pie spice: 1/4 tsp |
| salted butter: 1/4 cup (melted) |
| cream cheese: 3 8oz packages (softened) |
| canned pumpkin: 1 cup |
| granulated sugar: 3/4 cup |
| eggnog: 1/4 cup |
| all-purpose flour (unsifted): 3 Tbl |
| maple syrup: 2 Tbl |
| ground ginger: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| whole nutmeg: 1/2 tsp |
| eggs: 3 (lightly beaten) |
| sour cream: 1 cup |
| granulated sugar: 3 Tbl |
| vanilla extract: 1/4 tsp |
| almonds (sliced): 1/4 cup |
Almond-Topped Pumpkin Cheesecake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
70 min -
Servings
12 serving(s)
Tags
- In a small bowl combine first 4 ingredients.
- Stir in butter then press into bottom of a 9 inch spring form pan.
- Place on a baking sheet and bake at 325* for 10 minutes.
- Cool on a wire rack.
- In a large mixing bowl combine first 7 filling ingredients until smooth.
- Add eggs, beat on low until just combined.
- Pour into crust.
- Place pan on a double thickness of heavy-duty foil (about 16 inches square), securely wrap foil around pan.
- Place in a large baking pan, add 1 inch of hot water to larger pan.
- Bake at 325* for 55-60 minutes or until center is set.
- In a small bowl mix first 3 ingredients of topping and spread over hot cheesecake.
- Sprinkle with almonds.
- Bake at 325* for 15-18 minutes longer or until topping is set.
- Remove pan from water bath and cool on 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.