Shelly's Recipe

ALMOND CRUNCH PUMPKIN CHEESECAKE

Category: Cheesecake

4 cups graham cracker crumbs
1 cup sugar, divided
1/4 cup sliced almonds, chopped
5 tbsp butter, melted
3 (8 oz) pkg cream cheese, softened
4 eggs
1/2 cup sour cream
1 cup canned pumpkin
2 tsp pumpkin pie spice

Topping
3 tbsp butter
1/4 cup packed light brown sugar
1/2 cup sliced almonds

Preheat oven to 350. 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, 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 butter, 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.