Almond-Crunch Pumpkin Cheesecake

Almond-Crunch Pumpkin Cheesecake
Almond-Crunch Pumpkin Cheesecake

Almond-Crunch Pumpkin Cheesecake

  1. 1-2/3 cups HONEY MAID Graham Cracker Crumbs

  2. 1 cup sugar

  3. 1/4 cup PLANTERS Sliced Almonds

  4. 5 Tbsp. margarine or butter

  5. 3 pkg. PHILADELPHIA Cream Cheese

  6. 1 cup pumpkin

  7. 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

  8. 2 tsp. pumpkin pie spice

  9. 4 egg

Prep Time: 00:15
Total Time: 05:45

Community Rating:

Recipe Author: Kraft
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 1-2/3 cups HONEY MAID Graham Cracker Crumbs
  • 1 cup sugar
  • 1/4 cup PLANTERS Sliced Almonds
  • 5 Tbsp. margarine or butter
  • 3 pkg. PHILADELPHIA Cream Cheese
  • 1 cup pumpkin
  • 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 2 tsp. pumpkin pie spice
  • 4 egg
  • Almond Crunch Topping

Recipe Directions:

Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick springform pan). Mix graham cracker crumbs, 1/3 cup of the sugar, almonds and margarine until well blended. Press firmly onto bottom and 2 inches up side of pan; set aside.Beat cream cheese and remaining 2/3 cup sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin, sour cream and spice; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour into crust.Bake 1 hour. Turn off oven. Open door slightly; let cheesecake stand in oven 30 minutes.Preheat broiler. Spread Almond Crunch Topping over warm cheesecake. Broil 6 inches from heat for 2 minutes or until golden brown. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

Serving per recipe:

16 servings

Amount per serving:

  • Calories: 380
  • Total fat: 27 g
  • Saturated fat: 14 g
  • Cholesterol: 110 mg
  • Sodium: 320 mg
  • Carbohydrate: 29 g
  • Dietary fiber: 2 g
  • Sugars: 21 g
  • Protein: 6 g
  • Vitamin A: 90 %DV
  • Vitamin C: 0 %DV
  • Calcium: 8 %DV
  • Iron: 6 %DV