Almond Crunch Pumpkin Cheesecake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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ALMOND CRUNCH PUMPKIN CHEESECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the O'Reilly Estate in Fort Worth, Texas in 1988. Ingredients:
4 cups graham cracker crumbs |
1 cup granulated sugar divided |
1/4 cup sliced almonds chopped |
5 tablespoons margarine melted |
24 ounces cream cheese softened |
4 eggs |
1/2 cup sour cream |
1 cup canned pumpkin |
2 teaspoons pumpkin pie spice |
topping |
3 tablespoons margarine |
1/4 cup light brown sugar packed |
1/2 cup sliced almonds |
1/2 cup flaked coconut |
Directions:
1. Preheat oven to 350.
2. Mix graham cracker crumbs, 1/3 cup sugar, almonds and margarine.
3. Press on bottom and 2 inches up side of spring form pan then set aside.
4. Mix cream cheese and remaining sugar with mixer on medium speed until smooth.
5. Blend in eggs, sour cream, pumpkin and spice then pour into crust and bake 1 hour.
6. Turn off oven then open door slightly leave cheesecake in oven 30 minutes.
7. For topping combine margarine, brown sugar, almonds and coconut.
8. Spread over warm cheesecake then broil 6” from heat source for 2 minutes.
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