[X]

Home > Recipes > Almond-Topped Pumpkin Cheesecake

Almond-Topped Pumpkin Cheesecake Recipe

Almond-Topped Pumpkin Cheesecake Recipe photo by Taste of Home

Read reviews (3)

Rate recipe

“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.”

[X]

Rate Almond-Topped Pumpkin Cheesecake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Almond-Topped Pumpkin Cheesecake Recipe

Prep: 30 min. Bake: 70 min. + chilling

Yield: 12 Servings

30 70 100

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
3/4 cup sugar
1 cup canned pumpkin
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

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the cracker crumbs, almonds, sugar and pumpkin pie spice; stir in butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
In a large bowl, beat the cream cheese and sugar until smooth. Beat in the pumpkin, eggnog, flour, syrup and spices. Add eggs; beat on low speed just until combined. Pour over crust.
Place springform pan 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 almost set. Let stand for 5 minutes.
Combine the sour cream, sugar and vanilla; spread over top of cheesecake. Sprinkle with almonds. Bake 15-18 minutes longer or until almonds are toasted.
Remove springform 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.

Editor's Note: This recipe was tested with commercially prepared eggnog.

Nutritional Facts 1 serving (1 piece) equals 329 calories, 19 g fat (10 g saturated fat), 101 mg cholesterol, 188 mg sodium, 33 g carbohydrate, 2 g fiber, 6 g protein.

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

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Almond-Topped Pumpkin Cheesecake

Almond-Topped Pumpkin Cheesecake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-3) of 3 reviews

Sort Reviews:

Reviewed on Nov. 30, 2010 by Mandy Jean

I made this for our family Thanksgiving dinner. It was a huge hit. I especially loved the spices in the crust. A simple detail that adds much flavor. If you love pumpkin pie, you will love this.

Reviewed on Nov. 14, 2010 by wombatt

JUST ADD MILK TO REPLACE THE EGGNOG

Reviewed on Nov. 01, 2009 by marijkemm

Will it come out right if I do not put the eggnog in it? I really do not like it, but I don't want to ruin it...