Almond Crunch Pumpkin Cheesecake

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Description[edit]

Purchased at a garage sale in 1988. Dated 1946.

Ingredients[edit]

Topping:


Procedures[edit]

  1. Preheat oven to 350.
  2. In bowl, mix graham cracker crumbs, 1/3-cup Sugar, almonds and butter and press on bottom and 2 inches up side of 9-inch spring form pan.
  3. Set aside.
  4. In large bowl, with electric mixer at medium speed, beat cream cheese and remaining 2/3-cup Sugar until smooth. Blend in eggs, sour cream, pumpkin and spice.
  5. Pour into crust.
  6. Bake for 1 hour.
  7. Turn off oven.
  8. Open door slightly, leave cheesecake in oven for 30 minutes.
  9. Topping: Combine margarine, brown sugar, almonds and coconut.
  10. Spread over warm cheesecake.
  11. Broil 6 inches from heat source for 2 minutes or until golden brown.
  12. Chill at least 4 hours before serving.

Contributed by[edit]

Cat's Recipes Y-Group