Almond Crunch Pumpkin Cheesecake Recipe
Servings: 12
Ingredients
- 4 c. Graham cracker crumbs
- 1 c. Granulated sugar divided
- 1/4 c. Sliced almonds minced
- 5 Tbsp. Margarine melted
- 3 pkt Cream cheese - (8 ounce ea) softened
- 4 x Large eggs
- 1/2 c. Lowfat sour cream
- 1 c. Canned pumpkin
- 2 tsp Pumpkin pie spice
- 3 Tbsp. Margarine
- 1/4 c. Light brown sugar - (packed)
- 1/2 c. Sliced almonds
- 1/2 c. Flaked coconut
Directions
- To prepare cheesecake: Preheat oven to 350 degrees. In bowl, mix graham cracker crumbs, 1/3 c. sugar, almonds and margarine; 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 remaining 2/3 c. sugar till smooth. Blend in Large eggs, lowfat sour cream, pumpkin and spice. Pour into crust. Bake for 1 hour. Turn off oven. Open door slightly; leave cheesecake in oven for 30 min.
- To prepare topping: Combine margarine, brown sugar, almonds and coconut. Spread over hot cheesecake. Broil 6 inches from heat source for 2 min or possibly till golden. Refrigerateat least 4 hrs before serving.
- Yield: 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 12 servings | |
| Calories 547 | |
| Calories from Fat 184 | 34% |
| Total Fat 20.7g | 26% |
| Saturated Fat 4.88g | 20% |
| Trans Fat 1.39g | |
| Cholesterol 74mg | 25% |
| Sodium 640mg | 27% |
| Potassium 230mg | 7% |
| Total Carbs 83.12g | 22% |
| Dietary Fiber 3.2g | 11% |
| Sugars 40.01g | 27% |
| Protein 8.43g | 13% |
