Shelly's Recipe

PUMPKIN ALMOND CHEESECAKE

Category: Cheesecake

1/3 cup finely chopped almonds
1 1/2 cup graham cracker crumbs
1 tbsp sugar
1 tbsp pumpkin pie spice
1/2 cup melted butter
2 (8 oz) pkg cream cheese, room temperature
3/4 cups sugar
3 eggs
1/2 cups Half and Half
1 cups mashed pumpkin
2 tbsp maple syrup
1/2 tsp each cinnamon and ginger
1/4 tsp nutmeg
3 tbsp flour
1 cup sour cream
3 tbsp sugar
1 tsp vanilla or almond extract
6 tbsp sliced almonds

Preheat oven to 375 degrees.

To prepare crust, in large mixing bowl or food processor, mix first 5 ingredients. Press this crust mixture into the bottom and sides of a small or medium size springform cheesecake pan.

In a separate mixing bowl, thoroughly mix the cream cheese, 3/4 cup sugar, eggs, Half and Half, pumpkin, syrup, spices, and flour. Pour this mixture over crust. Bake for 45 minutes.

During last 5 minutes of baking time, prepare the topping/frosting by mixing sour cream, 3 TBS sugar, and vanilla or almond extract.

While cheesecake is piping hot from oven, spread topping over the top of the cheesecake and sprinkle/arrange the sliced nuts on top. Return cheesecake to the oven for 5 minutes.

NOTE: This cheesecake is at its peak of flavor when it has chilled overnight, allowing time for the flavors to blend to perfection.