* Exported from MasterCook * Almond Crunch Pumpkin Cheesecake Recipe By : Planters Serving Size : 12 Preparation Time :0:00 Categories : Cheesecakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/3 c Graham cracker crumbs 1 c Sugar -- divided 1/4 c Sliced almonds -- chopped 5 tb Margarine -- melted 24 oz Cream cheese (3 pkg) -- softened 4 Eggs 1/2 c Dairy sour cream 1 c Canned pumpkin 2 ts Pumpkin pie spice Almond Crunch Topping: 3 tb Margarine 1/4 c Light brown sugar -- - firmly packed 1/2 c Sliced almonds 1/2 c Flaked coconut In bowl, mix graham cracker crumbs, 1/3 cup sugar, chopped almonds, and margarine; press on bottom and 2" up side of 9" springform pan; set aside. In large bowl, with electric mixer at medium speed, beat cream cheese and remaining 2/3 cup sugar until smooth; blend in eggs, sour cream, pumpkin, and spice. Pour into prepared crust. Bake at 350°F for 1 hour. Turn off oven. Open door slightly; leave cheesecake in oven for 30 minutes. Spread Almond Crunch Topping over warm cheesecake. Broil 6" from heat source for 2 minutes or until golden brown. Chill at least 4 hours before serving. Almond Crunch Topping: In small saucepan, heat margarine and brown sugar until dissolved. Stir in sliced almonds and flaked coconut. Busted by Judy R. Posted to RecipeLu List by Judy Ryder on May 15, 1998 - - - - - - - - - - - - - - - - - -