Almond-Topped Pumpkin Cheesecake
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com
“You really must try this luscious cheesecake that my family requests for every holiday dinner.” “I won a blue ribbon when I entered it at the state fair a few years ago.”
Carmel Mooney Dobbins, California
Almond-Topped Pumpkin Cheesecake Recipe
Almond-Topped Pumpkin Cheesecake
1 ½ cups graham cracker crumbs
1/3 cup finely chopped almonds
1 Tbsp. pumpkin pie spice
¼ cup butter, melted
Filling: 3 packages (8 oz. each) Philadelphia Cream Cheese, softened
¾ cup sugar
1 cup canned pumpkin
¼ cup eggnog
3 Tbsp. flour
2 Tbsp. maple syrup
½ tsp. each ground ginger, cinnamon and nutmeg
3 eggs, lightly beaten
Topping 1 cup (8 oz.) sour cream
3 Tbsp. sugar
¼ tsp. vanilla
¼ cup sliced almonds
Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square). Securely wrap foil around pan.
In a small bowl, combine the cracker crumbs, almonds, sugar and pumpkin pie spice; stir in butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake at 325 for 10 minutes. Cool on a wire rack.
In a large bowl, beat the cream cheese and sugar until smooth. Beat in the pumpkin, eggnog, flour, syrup and spices. Add eggs; beat on low speed just until combined. Pour over crust.
Place springform pan in a large baking pan; add 1 inch of hot water to larger pan. Bake at 325 F. for 55-60 minutes or until center is almost set. Let stand for 5 minutes.
Combine the sour cream, sugar and vanilla; spread over top of cheesecake. Sprinkle with almonds. Bake 15-18 minutes longer or until almonds are toasted.
Remove springform pan from water bath. Cool on a wire rack for 10 minutes longer. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remover sides of pan.
12 servings
(Recipe for Almond-Topped Pumpkin Cheesecake was on www.tasteofhome.com, 2013)
Speak Your Mind