Almond Crunch Pumpkin Cheesecake

Description

Purchased at a garage sale in 1988. Dated 1946.

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 butter
• 1/4-cup light brown sugar (packed)
• 1/2 cup sliced almonds
• 1/2 cup flaked coconut

Procedures

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

Cat's Recipes Y-Group