DESSERT RECIPE: Almond Crunch Pumpkin Cheesecake

4-cups graham cracker crumbs
1-cup granulated sugar, divided
¼-cup sliced almonds, chopped
5-tbsp margarine, melted
24-oz cream cheese, softened
4-eggs
½-cup sour cream
1-cup canned pumpkin
2-tsp pumpkin pie spice

Topping:
3-tbsp butter
¼-cup light brown sugar (packed)
½-cup sliced almonds

Preheat oven to 350*F
In bowl, mix graham cracker crumbs, 1/3 cup sugar, almonds and butter and press on bottom and 2 inches up side of 9 inch spring form 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 crust
Bake for 1 hour
Turn off oven and open door slightly, leave cheesecake in oven for 30 minutes

Topping:
Combine margarine, brown sugar and almonds
Spread over warm cheesecake
Broil 6 inches from heat source for 2 minutes or until golden brown
Chill at least 4 hours before serving.
 

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