- 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
- 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.
Originally published as Almond-Topped Pumpkin Cheesecake in Taste of Home October/November 2006, p68
Reviews for Almond-Topped Pumpkin Cheesecake
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Reviewed Oct. 30, 2015
"I make this every year for my girlfriend's halloween party! Big hit... Delicious!"
Reviewed Nov. 14, 2010
"JUST ADD MILK TO REPLACE THE EGGNOG"
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..."