=== FOR THE CHEESECAKE ===
4 c Graham cracker crumbs
1 c Granulated sugar; divided
1/4 c Sliced almonds; chopped
5 tb Margarine; melted
3 pk Cream cheese – (8 oz ea);
-softened
4 Eggs
1/2 c Sour cream
1 c Canned pumpkin
2 ts Pumpkin pie spice
=== FOR ALMOND-CRUNCH
-TOPPING ===
3 tb Margarine
1/4 c Light brown sugar; (packed)
1/2 c Sliced almonds
1/2 c Flaked coconut
To prepare cheesecake: Preheat oven to 350 degrees. In bowl, mix
graham cracker crumbs, 1/3 cup sugar, 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 crust. Bake for 1 hour. Turn off oven.
Open door slightly; leave cheesecake in oven for 30 minutes. To
prepare topping: Combine margarine, brown sugar, almonds and coconut.
Spread over warm cheesecake. Broil 6 inches from heat
Yields
12 servings