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Almond-Topped Pumpkin Cheesecake

 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.”
12 ServingsPrep: 30 min. Bake: 70 min. + chilling

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 King Arthur Unbleached 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

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Almond-Topped Pumpkin Cheesecake (continued)

Directions (continued)

  • 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.
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.