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Almond-Topped Pumpkin Cheesecake

You really must try this luscious cheesecake that my family requests for every holiday dinner. I won a blue ribbon when I entered it at the state fair a few years ago. —Carmel Mooney, Dobbins, California
  • 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 large eggs, lightly beaten
  • 1 cup 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.
Nutrition Facts
1 piece: 329 calories, 19g fat (10g saturated fat), 101mg cholesterol, 188mg sodium, 33g carbohydrate (23g sugars, 2g fiber), 6g protein.
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  • salsadelinda
    Oct 30, 2015

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

  • Mandy Jean
    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
    Nov 14, 2010


  • katie_tuddy
    Dec 13, 2009

    No comment left

  • murick13
    Dec 5, 2009

    No comment left

  • marijkemm
    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...

  • Allig8r
    Oct 17, 2009

    No comment left

  • mysteryhome
    Aug 5, 2009

    No comment left

  • shamattu
    Jul 21, 2009

    No comment left

  • mrs_h
    Dec 31, 2008

    No comment left