NEXT RECIPE >

Almond-Topped Pumpkin Cheesecake Recipe
Almond-Topped Pumpkin Cheesecake Recipe photo by Taste of Home
Next Recipe

Almond-Topped Pumpkin Cheesecake Recipe

Read Reviews
4.5 4 14
Publisher Photo
“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.”
TOTAL TIME: Prep: 30 min. Bake: 70 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 70 min. + chilling
MAKES: 12 servings

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

Nutritional Facts

1 piece: 329 calories, 19g fat (10g saturated fat), 101mg cholesterol, 188mg sodium, 33g carbohydrate (23g sugars, 2g fiber), 6g protein .

Directions

  1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Originally published as Almond-Topped Pumpkin Cheesecake in Taste of Home October/November 2006, p68


Reviews for Almond-Topped Pumpkin Cheesecake

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
salsadelinda User ID: 2012361 235991
Reviewed Oct. 30, 2015

"I make this every year for my girlfriend's halloween party! Big hit... Delicious!"

MY REVIEW
Mandy Jean User ID: 5643100 166747
Reviewed Nov. 30, 2010

"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."

MY REVIEW
wombatt User ID: 4256084 160250
Reviewed Nov. 14, 2010

"JUST ADD MILK TO REPLACE THE EGGNOG"

MY REVIEW
marijkemm User ID: 3890541 114878
Reviewed Nov. 1, 2009

"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..."

Loading Image