Almond-Topped Pumpkin Cheesecake |
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Prep Time: 30 Minutes Cook Time: 70 Minutes |
Ready In: 100 Minutes Servings: 12 |
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âYou really must try this luscious cheesecake that my family requests for every holiday dinner,â writes Carmel Mooney of Dobbins, California. âI won a blue ribbon when I entered it at the state fair a few years ago.â Ingredients:
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 packages (8 ounces each) cream cheese, softened |
3/4 cup sugar |
1 cup canned pumpkin |
1/4 cup eggnog |
3 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons maple syrup |
1/2 teaspoon each ground ginger, cinnamon and nutmeg |
3 eggs, lightly beaten |
topping: |
1 cup (8 ounces) sour cream |
3 tablespoons sugar |
1/4 teaspoon vanilla extract |
1/4 cup sliced almonds |
Directions:
1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. 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.
3. 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.
4. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 55-60 minutes or until center is almost set. Let stand for 5 minutes.
5. 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.
6. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 12 servings.
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