Almond Crunch Pumpkin Cheesecake

1 2/3 cups graham cracker crumbs

1 cup sugar -- divided

1/4 cup sliced almonds -- chopped

5 tablespoons margarine -- melted

3 packages cream cheese -- softened (8-ounce)

4 eggs

1/2 cup dairy sour cream

1 cup solid pack canned pumpkin

2 teaspoons pumpkin pie spice

***ALMOND CRUNCH TOPPING*** 3 tablespoons margarine

1/4 cup light brown sugar -- firmly packed

1/2 cup sliced almonds

1/2 cup flaked coconut

In bowl, mix graham cracker crumbs, 1/3 cup sugar, chopped almonds and margarin e; press on bottom and 2-inches up side of 9-inch springform pan; set aside. In large bowl, with electric mixer at medium speed, beat cream cheese and remaini ng 2/3 cup sugar until smooth; blend in eggs, sour cream, pumpkin and spice. Po ur into prepared crust. Bake at 350 degrees F for 1 hour. Turn off oven. Open d oor slightly; leave cheesecake in oven for 30 minutes. Spread Almond Crunch Top ping over warm cheesecake. Broil 6 inches from heat source for 2 minutes or unt il golden brown. Chill at least 4 hours before serving. Almond Crunch Topping: In small saucepan, heat margarine and brown sugar until dissolved. Stir in Slic ed Almonds and flaked coconut. ]]] SOURCE: Planters --------------------------- --------------------------------------------

Busted by Judy R.

Posted to RecipeLu List by "Judy Ryder <[email protected]>" <homebod@ bangornews.infi.net> on May 15, 1998.