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Almond-Topped Pumpkin Cheesecake

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

In a small bowl, combine graham cracker crumbs, almonds, sugar and pumpkin pie

Printed from tasteofhome.com Jul 24, 2008

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Almond-Topped Pumpkin Cheesecake cont.

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.