Almond-Topped Pumpkin Cheesecake Recipe

Ingredients

• 1-1/2 cups graham cracker crumbs
• 1/3 cup finely chopped almonds
• 1 tablespoon sugar
• 1/4 teaspoon pumpkin pie spice
• 1/4 cup butter, melted
• FILLING:
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup canned pumpkin
• 3/4 cup sugar
• 1/4 cup eggnog
• 3 tablespoons all-purpose flour
• 2 tablespoons maple syrup
• 1/2 teaspoon each ground ginger, cinnamon and nutmeg
• 3 eggs, lightly beaten
• TOPPING:
• 1 cup (8 ounces) sour cream
• 3 tablespoons sugar
• 1/4 teaspoon vanilla extract
• 1/4 cup sliced almonds

Directions

• In a small bowl, combine graham cracker crumbs, almonds, sugar and pumpkin pie spice; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
• In a large bowl, beat cream cheese, pumpkin, sugar, eggnog, flour, syrup and spices until smooth. Add eggs; beat on low speed just until combined. Pour into crust.
• Place pan on a double thickness of heavy-duty foil (about 16 in. square); securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 55-60 minutes or until center is just set.
• In a small bowl, combine sour cream, sugar and vanilla. Spread over hot cheesecake. Sprinkle with almonds. Bake 15-18 minutes longer or until topping is set. Remove pan from water bath. Cool on a 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. Yield: 12 servings.

Almond-Topped Pumpkin Cheesecake published in Taste of Home October/November 2006, p68