Almond-Crunch Pumpkin Cheesecake

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

add your photo

add to shopping list

add to recipe box

send/share

What You Need

1-2/3

cups HONEY MAID Graham Cracker Crumbs

cup sugar, divided

1/4

cup PLANTERS Sliced Almonds, chopped

Tbsp. margarine or butter, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

cup solid pack canned pumpkin

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

tsp. pumpkin pie spice

eggs

Almond Crunch Topping

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.

Rate recipes, or edit your previous ratings and more. Sign In

SunnysideSue

posted:10/14/2011

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.

JackieV51

posted:11/24/2010

My family just loved this cheesecake. I made it once & everyone loved it so much that I made it for Thanksgiving.

a cook

posted:11/21/2010

This is the dessert my family requests at Thanksgiving now! It's so good!

a cook

posted:5/13/2008

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.

assyman

posted:12/27/2007

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

cmarquart

posted:11/17/2007

My nephew now thinks this should be a staple at Thanksgiving dinner.

dafoster1

posted:11/1/2007

Wonderful Cheesecake I won 2nd price in our Halloween bake off. It was a big hit will make it again.

a cook

posted:7/9/2007

Made it for Thanksgiving for 5 people, no leftovers. Planning to make again this year, due to popular demand.

bwhitley2

posted:3/20/2007

took this to a bridal shower, and now they want me to make it for the dinner rehearsal. It was that good!