Almond-Topped Pumpkin Cheesecake

Submitted by mydesigirl

"From Taste of Home Oct/Nov 2006. Cook time does not include chill time."

 

• Ready In: 1hr 40mins
• Ingredients: 19
• Serves: 12

ingredients

• Crust

• 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 (8 ounce) packages cream cheese, softened
• 1 cup canned pumpkin
• 3⁄4 cup sugar
• 1⁄4 cup eggnog
• 3 tablespoons all-purpose flour
• 2 tablespoons maple syrup
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 3 eggs, lightly beaten

• Topping

• 1 cup sour cream
• 3 tablespoons sugar
• 1⁄4 teaspoon vanilla extract
• 1⁄4 cup sliced almonds

directions

1. In a small bowl combine first 4 ingredients.
2. Stir in butter then press into bottom of a 9 inch spring form pan.
3. Place on a baking sheet and bake at 325* for 10 minutes.
4. Cool on a wire rack.
5. In a large mixing bowl combine first 7 filling ingredients until smooth.
6. Add eggs, beat on low until just combined.
7. Pour into crust.
8. Place pan on a double thickness of heavy-duty foil (about 16 inches square), securely wrap foil around pan.
9. Place in a large baking pan, add 1 inch of hot water to larger pan.
10. Bake at 325* for 55-60 minutes or until center is set.
11. In a small bowl mix first 3 ingredients of topping and spread over hot cheesecake.
12. Sprinkle with almonds.
13. Bake at 325* for 15-18 minutes longer or until topping is set.
14. Remove pan from water bath and cool on wire rack for 10 minutes.
15. Carefully run a knife around edge of pan to loosen.
16. Cool 1 hour longer.
17. Refrigerate overnight.
18. Remove sides of pan.

Reviews

[greyghost]

AWESOME thank you soooo much!!!