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Almond-Crunch Pumpkin Cheesecake

Almond-Crunch Pumpkin Cheesecake recipe
photo by:kraft
A classic cheesecake made with pumpkin and spices is crowned with a brown sugar, coconut and almond topping that is broiled until golden and crunchy.
time
prep:
15 min
total:
5 hr 45 min
servings
total:
16 servings
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What You Need

1-2/3
cups  graham cracker crumbs
1
cup  sugar, divided
1/4
cup  PLANTERS Sliced Almonds, chopped
5
Tbsp.  margarine or butter, melted
3
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
cup  solid pack canned pumpkin
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
2
tsp.  pumpkin pie spice
4
 eggs

Make It

PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick springform pan). Mix graham cracker crumbs, 1/3 cup of the sugar, almonds and margarine until well blended. Press firmly onto bottom and 2 inches up side of pan; set aside.

BEAT cream cheese and remaining 2/3 cup sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin, sour cream and spice; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour into crust.

BAKE 1 hour. Turn off oven. Open door slightly; let cheesecake stand in oven 30 minutes.

PREHEAT broiler. Spread Almond Crunch Topping over warm cheesecake. Broil 6 inches from heat for 2 minutes or until golden brown. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size Wise
Enjoy a serving of this rich and indulgent treat on special occasions.
How to Soften Cream Cheese
Place unwrapped packages of cream cheese on microwavable plate. Microwave on HIGH 20 to 30 seconds or until slightly softened.
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