Almond-Topped Pumpkin Cheesecake Recipe

You really must try this luscious cheesecake that my family requests for every holiday dinner,” writes Carmel Mooney of Dobbins, California. “I won a blue ribbon when I entered it at the state fair a few years ago.

1-1/2 cups graham cracker crumbs

1/3 cup finely chopped almonds

1 tablespoon sugar

1/4 teaspoon pumpkin pie spice

1/4 cup butter, melted

3 packages (8 ounces each) cream cheese, softened

1 cup canned pumpkin

3/4 cup sugar

1/4 cup eggnog

3 tablespoons all-purpose flour

2 tablespoons maple syrup

1/2 teaspoon each ground ginger, cinnamon and nutmeg

3 eggs, lightly beaten

1 cup (8 ounces) sour cream

3 tablespoons sugar

1/4 teaspoon vanilla extract

1/4 cup sliced almonds

In a small bowl, combine graham cracker crumbs, almonds, sugar and pumpkin pie spice; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.

In a large bowl, beat cream cheese, pumpkin, sugar, eggnog, flour, syrup and spices until smooth. Add eggs; beat on low speed just until combined. Pour into crust.

Place pan on a double thickness of heavy-duty foil (about 16 in. square); securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 55-60 minutes or until center is just set.

In a small bowl, combine sour cream, sugar and vanilla. Spread over hot cheesecake. Sprinkle with almonds. Bake 15-18 minutes longer or until topping is set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 12 servings.

12 Servings

Prep: 30 min.

Bake: 70 min. + chilling