Almond-Topped Pumpkin Cheesecake
“You really must try this luscious cheesecake that my family requests for every holiday dinner,” writes Carmel Mooney of Dobbins, California. “I won a blue ribbon when I entered it at the state fair a few years ago.”
SERVINGS
|
12
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
30 min. |
COOK
|
70 min.
|
TOTAL
|
100 min.
|
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 mixing 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.