Almond Crunch Pumpkin Cheesecake

Ingredients

170 gr graham cracker crumbs
200 gr sugar divided
95 gr almonds
70 gr margarine melted
4 eggs
120 ml dairy sour cream
250 gr pack pumpkin
10 gr pumpkin pie spice
40 gr margarine
55 gr brown sugar firmly packed
40 gr flaked coconut

Instructions

In bowl, mix graham cracker crumbs, one third cup sugar, chopped almonds and margarin e; press on bottom and 5 cm up side of 23 cm springform pan; set aside. In large bowl, with electric mixer at medium speed, beat cream cheese and remaini ng two third cup sugar until smooth; blend in eggs, sour cream, pumpkin and spice. Po ur into prepared crust. Bake at 180ÂșC 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 15 cm 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 <Homebod@bangornews.infi.net>" <homebod@ bangornews.infi.net> on May 15, 1998.