Comida Kraft
Recipe Box

Almond-Crunch Pumpkin Cheesecake

Almond-Crunch Pumpkin Cheesecake is rated 4.619047619047619 out of 5 by 42.
Prep Time
15
min.
Total Time
5
hr.
45
min.
Servings

16 servings

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.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 380
Total fat 27g
Saturated fat 14g
Cholesterol 110mg
Sodium 320mg
Carbohydrate 29g
Dietary fiber 2g
Sugars 21g
Protein 6g
% Daily Value
Vitamin A 90 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made the pumpkin cheesecake three times between Thanksgiving and Christmas. I made the pumpkin cheesecake three times between Thanksgiving and Christmas. This is the first time my husband actually said 'This is good' when he ate it for desert and we have been married for 40 years!. I added cinnamon, and crushed pecans to the crust one time and it was a delightful change from what you would expect the graham crust to taste like. The guests at Thanksgiving dinner tried a 'sliver' of traditional pumpkin pie and the cheescake. The majority agreed that the cheescake was the best of the two.
Date published: 2002-02-26
Rated 5 out of 5 by from Made this cheesecake last night as a trial run for Thanksgiving. Made this cheesecake last night as a trial run for Thanksgiving. Excellent recipe and I will make it for Thanksgiving. Subtle pumpkin flavor and excellent crust with the topping make this a showy dessert. I do think, however, that a bit of vanilla and using cinnamon as one reviewer suggested will enhance the flavor better. Also I may try the pecans instead of the almonds. All in all this looks like it will be a standard dessert at my Thanksgiving table.
Date published: 2011-10-14
Rated 5 out of 5 by from Delicious! Delicious!!! Subtle pumpkin taste(if you don't mention is a pumpkin cheesecake, people will not know, except they ate a delicious cheesecake). The chopped almonds mixed in the honey maid grahams makes a crunchy and very, very tasteful crust. Make sure you click on the link for the almond crunch topping. The blend of brown sugar, butter, coconut, almonds and cinnamon (special extra) is delicious, and adds extra flavor and taste to the cheesecake.
Date published: 2008-05-13
Rated 5 out of 5 by from I was pleasantly pleased with the taste and presentation of this cheesecake. I was pleasantly pleased with the taste and presentation of this cheesecake. I added a whipped cream frosting border to top and bottom borders with a dab in the center for decoration.|It complemented the dessert nicely. I plan on taking this dessert to thanksgiving dinner at the in-laws.
Date published: 2003-11-19
Rated 5 out of 5 by from I made this Cheesecake for Thanksgiving and everyone loved it. I made this Cheesecake for Thanksgiving and everyone loved it. It was gone before the pumpkin pie. I had to make another one for friends at work that wanted to try it. They loved it also. This was the first cheesecake that I had ever made and it came out great
Date published: 2007-12-27
Rated 3 out of 5 by from The Almond Crunch topping - while good, did not seem to compliment this cheesecake recipe. The Almond Crunch topping - while good, did not seem to compliment this cheesecake recipe. Something a bit less sweet would be better. The cheesecake itself was not very sweet or very "pumpkiny". I'm still searching for the perfect pumpkin cheesecake.
Date published: 2005-11-08
Rated 5 out of 5 by from This desert is not at all heavy, but has a wonderful texture and a light wonderful flavor. This desert is not at all heavy, but has a wonderful texture and a light wonderful flavor. Everytime I make it I get wonderful comments on it. If you are looking for something that looks and tastes like you have spent hours in the kitchen. This is it!
Date published: 2003-05-04
Rated 5 out of 5 by from One word...delicious! One word...delicious!!! I crushed my own graham crackers to make crumbs in a food processor instead of buying pre-made crumbs. It was still good. I also used fat free cream cheese & sour cream to cut back on calories. It was great!!!!
Date published: 2006-06-19
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