Apple Crunch Pumpkin Cheesecake |
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Prep Time: 10 Minutes Cook Time: 80 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Sinfully delicious! Ingredients:
1 2/3 cups graham cracker crumbs |
1 cup sugar, divided |
1/4 cup sliced almonds, chopped |
5 tablespoons butter or 5 tablespoons margarine, melted |
3 (8 ounce) packages cream cheese, softened |
4 eggs |
1/2 cup sour cream |
1 cup solid pack canned pumpkin |
2 teaspoons pumpkin pie spice |
Directions:
1. Mix graham cracker crumbs, 1/3 cup sugar, almonds and butter in a bowl.
2. Press on bottom and 2 inches up sides of a 9-inch spring form pan. Set crust aside.
3. Save extra crust mix to use as topping.
4. Beat cream cheese and remaining sugar in a large bowl with an electric mixer on medium speed until smooth. Blend in eggs, sour cream, pumpkin and spice.
5. Pour into prepared crust.
6. Bake at 350 degrees for 1 hour. Turn off oven, open oven door slightly and leave cheesecake in the oven for another 30 minutes.
7. Spread almond crunch topping over warm cheesecake.
8. Broil 6 inches from heat source for 2 minutes or until golden brown.
9. Refrigerate for at least 4 hours before serving.
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