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Categories:
graham cracker crumbs sugar almonds margarine cream cheese eggs sour cream pumpkin puree pumpkin pie spice margarine brown sugar almonds coconut flaked
Viewed: 28 - Published at: 8 years agoIngredients
- 123 cups graham cracker crumbs
- 1 cup sugar divided
- 1/4 cup almonds sliced, chopped
- 5 tablespoons margarine melted
- 3 packages cream cheese softened, 8 ounces each
- 4 large eggs
- 1/2 cup sour cream
- 1 cup pumpkin puree (canned)
- 2 teaspoons pumpkin pie spice
- 3 tablespoons margarine
- 1/4 cup brown sugar, light firmly packed
- 1/2 cup almonds sliced
- 1/2 cup coconut flaked
Method
- In bowl, mix graham cracker crumbs, 13 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 23 cup sugar until smooth; blend in eggs, sour cream, pumpkin and spice.
- Pour into prepared crust.
- Bake at 350F (180C) F for 1 hour.
- Turn off oven.
- Open door slightly; leave cheesecake in oven for 30 minutes.
- Spread Almond Crunch Topping 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.
