Pumpkin Cheesecake with Almond Topping
Source: Taste of Home
Ingredients
- 1-1/2 c. graham cracker crumbs
- 1/3 c. finely chopped almonds
- 1 Tbls. sugar
- 1/4 t. pumpkin pie spice
- 1/4 c. butter, melted
- 3 pkgs. (8 oz.) cream cheese, softened
- 1 c. canned pumpkin
- 3/4 c. white sugar
- 1/4 c. eggnog (can also use canned)
- 3 Tbls. all-purpose unbleached white flour
- 2 Tbls. maple syrup
- 1/2 t. ground ginger
- 1/2 t. ground cinnamon
- 1/2 t. ground nutmeg
- 3 eggs
- 8 oz. low fat sour cream
- 3 Tbls. white sugar
- 1/4 t. vanilla extract
- 1/4 c. sliced almonds
Topping
- 8 oz. low fat sour cream
- 3 Tbls. white sugar
- 1/4 t. vanilla extract
- 1/4 c. sliced almonds, garnish
Instructions
In a small bowl, combine graham cracker crumbs, almonds, sugar and pumpkin pie spice; stir in butter or margarine. Press onto the bottom of a greased 9-in spring form pan. Place on a baking sheet. Bake at 325 degrees for 10 minutes. Cool on a wire rack.
In a large mixing bowl, or food processor, beat cream cheese, pumpkin, sugar, eggnog, flour, syrup and spices until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 16 in. square); securely wrap foil around pan. Place in a large baking pan; add 1 inch of hot water to larger pan. Bake at 325 degrees for 55-60 minutes, or until center is set.
In a small bowl, combine sour cream, sugar and vanilla. Spread over hot cheesecake. Sprinkle with almonds. Bake 15-18 minutes longer or until topping is set. Remove 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. Serves 12.