ALMOND-CRUNCH PUMPKIN CHEESECAKE
Make Almond-Crunch Pumpkin Cheesecake for something a little different this fall. It's a classic cheesecake made with pumpkin and spices, crowned with a brown sugar, coconut and almond topping and is broiled until golden and crunchy. Dare we say 'de-lish'?
Provided by My Food and Family
Categories Nuts
Time 5h47m
Yield Makes 16 servings.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 390, Fat 28 g, SaturatedFat 13 g, TransFat 2 g, Cholesterol 100 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
KETO PUMPKIN CHEESECAKE WITH ALMOND PECAN CRUST
This recipe is a yummy and rich-tasting cross between my decades-old cheesecake recipe and pumpkin pie, converted to be low-carb. I also use low-fat cream cheese to reduce the amount of fat. It's wonderful for Thanksgiving, or just for fun anytime. Unless you tell people it's low-carb, they'll never guess!
Provided by DRJILL2
Categories Fruits and Vegetables Vegetables Squash
Time 5h45m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pulse almonds and pecans together in a food processor until ground, but not paste-like. Add sweetener and butter; pulse to combine. Press mixture into the bottom of a 9-inch springform pan.
- Bake in the preheated oven until crust is golden brown, about 10 minutes. Let cool 10 minutes.
- Blend cream cheese and 2/3 cup sweetener in food processor or with an electric mixer until smooth, 2 to 3 minutes. Mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until smooth, about 2 minutes more. Add in eggs one at a time, mixing thoroughly after each addition. Pour batter into the prepared crust.
- Bake in the preheated oven until just set in the center, or when the filling jiggles but does not run, 45 to 50 minutes. Let cool completely, about 30 minutes. Run a knife around the edge of the cheesecake, cover, and refrigerate at least 4 hours, until ready to serve.
Nutrition Facts : Calories 244.6 calories, Carbohydrate 8.5 g, Cholesterol 64.5 mg, Fat 20.5 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 7.2 g, Sodium 255.3 mg, Sugar 1.8 g
APPLE CRUNCH PUMPKIN CHEESECAKE
Make and share this Apple Crunch Pumpkin Cheesecake recipe from Food.com.
Provided by CrystalRN
Categories Cheesecake
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix graham cracker crumbs, 1/3 cup sugar, almonds and butter in a bowl.
- Press on bottom and 2 inches up sides of a 9-inch spring form pan. Set crust aside.
- Save extra crust mix to use as topping.
- Beat cream cheese and remaining sugar in a large bowl with an electric mixer on medium speed until smooth. Blend in eggs, sour cream, pumpkin and spice.
- Pour into prepared crust.
- Bake at 350 degrees for 1 hour. Turn off oven, open oven door slightly and leave cheesecake in the oven for another 30 minutes.
- Spread almond crunch topping over warm cheesecake.
- Broil 6 inches from heat source for 2 minutes or until golden brown.
- Refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 1254.5, Fat 91.4, SaturatedFat 52.7, Cholesterol 449.4, Sodium 1050.9, Carbohydrate 89.7, Fiber 3.6, Sugar 64, Protein 24.6
ALMOND-TOPPED PUMPKIN CHEESECAKE
You really must try this luscious cheesecake that my family requests for every holiday dinner. I won a blue ribbon when I entered it at the state fair a few years ago. -Carmel Mooney, Dobbins, California
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine the cracker crumbs, almonds, sugar and pumpkin pie spice; stir in butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese and sugar until smooth. Beat in the pumpkin, eggnog, flour, syrup and spices. Add eggs; beat on low speed just until combined. Pour over crust. , Place springform pan 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 almost set. Let stand for 5 minutes., Combine the sour cream, sugar and vanilla; spread over top of cheesecake. Sprinkle with almonds. Bake 15-18 minutes longer or until almonds are toasted. , Remove springform 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.
Nutrition Facts : Calories 329 calories, Fat 19g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 188mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 2g fiber), Protein 6g protein.
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