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How to make it

  • In bowl, mix graham cracker crumbs, 1/3 cup sugar, chopped 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 cup sugar until smooth; blend in eggs, sour cream, pumpkin and spice. Pour into prepared crust. Bake at 350 degrees F for 1 hour. Turn off oven. Open door slightly; leave cheesecake in oven for 30 minutes.
  • Spread Almond Crunch Topping over warm cheesecake. Broil 6 inches from heat source for 2 minutes or until golden brown. Chill at least 4 hours before serving.
  • Almond Crunch Topping: In small saucepan, heat margarine and brown sugar until dissolved. Stir in Sliced Almonds and flaked coconut. Let cool slightly, then spread on chilled cheesecake.

Reviews & Comments 5

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    " It was excellent "
    shirleyoma ate it and said...
    Love cheesecake, this is a winner! got my 5
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    " It was excellent "
    grandmommy ate it and said...
    Yum Henri! You've done it again!
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    " It was excellent "
    jett2whit ate it and said...
    wow - totally loving this recipe!!
    Was this review helpful? Yes Flag
    " It was excellent "
    magali777 ate it and said...
    wow Henrie, this is a winner of course, thanks for posting!
    Was this review helpful? Yes Flag
    " It was excellent "
    chefmeow ate it and said...
    Yummy, Yummy, Yummy.....this needs to go in my tummy, tummy, tummy....OK, Shakespeare is not worried. All kidding aside, this sounds absolutely decadent. Great post my friend, you have my 5.
    Was this review helpful? Yes Flag

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