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Almond-Topped Pumpkin Cheesecake

Name: Almond-Topped Pumpkin Cheesecake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 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 large eggs, lightly beaten; TOPPING:; 1 cup sour cream; 3 tablespoons sugar; 1/4 teaspoon vanilla extract; 1/4 cup sliced almonds

3 reviews

Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 70 min. + chilling

Makes

12 servings

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

Almond-Topped Pumpkin Cheesecake Recipe photo by Taste of Home

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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 large eggs, lightly beaten
TOPPING:
1 cup 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 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. 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.

Almond-Topped Pumpkin Cheesecake

Ingredients

Directions

Nutrition Facts

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