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

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4.5 4 14
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“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


  • 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
  • 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
  • 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 .


  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

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salsadelinda 235991
Reviewed Oct. 30, 2015

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

Mandy Jean 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."

wombatt 160250
Reviewed Nov. 14, 2010


marijkemm 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..."

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