Almond-Crunch Pumpkin Cheesecake

Name: Almond-Crunch Pumpkin Cheesecake
Prep time: 5 h 45 min
Cook time: 5 h 45 min
Total time: 5 h 45 min
Yield: 45
Cuisine: Global
Ingredients: 45 servings Almond Crunch Topping; 59 milliliters PLANTERS Sliced Almonds, chopped; 118 milliliters BREAKSTONES or KNUDSEN Sour Cream; 680 grams pkg. each) PHILADELPHIA Cream Cheese, softened; 4 eggs; 237 milliliters graham cracker crumbs; 5 Tbsps margarine or butter, melted; 2 teaspoons pumpkin pie spice; 237 milliliters solid pack canned pumpkin; 237 milliliters sugar, divided

For 82 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe makes 45 servings with 282 calories, 8g of protein, and 23g of fat each. A mixture of pumpkin pie spice, margarine, knudsen cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 5 hours and 45 minutes.

Instructions

Preheat oven to 350F if using a silver 9-inch springform pan (or to 325F if using a dark nonstick springform pan).

Equipment you will use

Springform Pan

Oven

Mix graham cracker crumbs, 1/3 cup of the sugar, almonds and margarine until well blended. Press firmly onto bottom and 2 inches up side of pan; set aside.

Ingredients you will need

Graham Cracker Crumbs

Margarine

Almonds

Sugar

Equipment you will use

Frying Pan

Beat cream cheese and remaining 2/3 cup sugar in large bowl with electric mixer on medium speed until well blended.

Ingredients you will need

Cream Cheese

Sugar

Equipment you will use

Hand Mixer

Bowl

Add pumpkin, sour cream and spice; mix well.

Ingredients you will need

Sour Cream

Pumpkin

Add eggs, 1 at a time, beating on low speed after each addition just until blended.

Ingredients you will need

Egg

Pour into crust.

Ingredients you will need

Crust

Bake 1 hour. Turn off oven. Open door slightly; let cheesecake stand in oven 30 minutes.

Equipment you will use

Oven

Preheat broiler.

Equipment you will use

Broiler

Spread Almond Crunch Topping over warm cheesecake. Broil 6 inches from heat for 2 minutes or until golden brown. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

Ingredients you will need

Almonds

Spread

Equipment you will use

Spatula