Recipe

Pumpkin Crunch Cheesecake Recipe

Add Step-by-Step Photos	Raquelmhf / All my dishes 1 year, 1 month ago This is a very nice cheesecake, even pumpif you dont like pumpkin , you will love it. Guaranteed. Got the recipe from a website and made changes! Prep:20m Cook:60m Servings:12	Raquelmhf
	awesome pumpkin pie

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Ingredients

1-2/3 cups HONEY MAID Graham Cracker Crumbs

1 cup sugar, divided

1/4 cup PLANTERS Sliced Almonds, chopped

5 Tbsp. margarine or butter, melted

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup solid pack canned pumpkin

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

2 tsp. pumpkin pie spice

4 eggs

Sauce

1 cup (packed) dark brown sugar

1/2 cup whipping cream

6 tablespoons (3/4 stick) unsalted butter

1/4 cup light corn syrup

1/2 teaspoon salt

3 to 4 tablespoons bourbon

1 1/2 cups pecans, toasted, cooled

Directions

For sauce:

Bring sugar, cream, butter, corn syrup, and salt to boil in deep medium saucepan, whisking until sugar dissolves. Reduce heat to medium; boil 1 minute without stirring. Remove from heat. Stir in bourbon, then pecans. Cool, stirring occasionally

PLACE sugar and butter in small saucepan; cook on medium heat until sugar is dissolved, stirring occasionally.

ADD coconut and almonds; mix well.

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

BEAT cream cheese and remaining 2/3 cup sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin, sour cream and spice; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour into crust.

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

PREHEAT 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.

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