Ingredients
- 4 eggs
- 1 cup pack pumpkin (solid canned)
- 1 cup sugar divided
- 1 5/8 cups graham cracker crumbs
- 1/2 cup dairy sour cream
- 3/4 cup almonds (sliced)
- 5 tablespoons margarine melted
- 1/4 cup brown sugar firmly packed (light)
- 3 tablespoons margarine
- 1/2 cup flaked coconut
- 2 teaspoons pumpkin pie spice
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 <Homebod@bangornews.infi.net>" <homebod@ bangornews.infi.net> on May 15, 1998.
