Almond crunch pumpkin cheesecake

 
                      Almond Crunch Pumpkin Cheesecake
 
 Recipe By     : Planters
 Serving Size  : 12   Preparation Time :0:00
 Categories    : **Posted To Recipelu             Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 2/3  cups          graham cracker crumbs
    1      cup           sugar -- divided
      1/4  cup           sliced almonds -- chopped
    5      tablespoons   margarine -- melted
    3      packages      cream cheese -- softened (8-ounce)
    4                    eggs
      1/2  cup           dairy sour cream
    1      cup           solid pack canned pumpkin
    2      teaspoons     pumpkin pie spice
                         ***ALMOND CRUNCH TOPPING***
    3      tablespoons   margarine
      1/4  cup           light brown sugar -- firmly packed
      1/2  cup           sliced almonds
      1/2  cup           flaked coconut
 
 In bowl, mix graham cracker crumbs, 1/3 cup sugar, chopped almonds and margarin
 e; press on bottom and 2-inches up side of 9-inch springform pan; set aside. In
  large bowl, with electric mixer at medium speed, beat cream cheese and remaini
 ng 2/3 cup sugar until smooth; blend in eggs, sour cream, pumpkin and spice. Po
 ur into prepared crust. Bake at 350 degrees F for 1 hour. Turn off oven. Open d
 oor slightly; leave cheesecake in oven for 30 minutes. Spread Almond Crunch Top
 ping over warm cheesecake. Broil 6 inches from heat source for 2 minutes or unt
 il golden brown. Chill at least 4 hours before serving. Almond Crunch Topping: 
 In small saucepan, heat margarine and brown sugar until dissolved. Stir in Slic
 ed Almonds and flaked coconut. ]]] SOURCE: Planters ---------------------------
 --------------------------------------------
 
 Busted by Judy R.
 
 Posted to RecipeLu List by "Judy Ryder "  on May 15, 1998.
 
 
 
 
 
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