Almond Crunch Pumpkin Cheesecake

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	Preparation	60 minutes
	Cooking	60 minutes
	Ready In	120 minutes

Ingredients

1 2/3	cups	graham cracker crumbs
1	cup	sugar	divided
1/4	cup	almonds	sliced, chopped
5	tablespoons	margarine	melted
3	packages	cream cheese	softened, 8 ounces each
4	large	eggs
1/2	cup	sour cream
1	cup	pumpkin (canned)
2	teaspoons	pumpkin pie spice
		---	--------------almond crunch topping--------------
3	tablespoons	margarine
1/4	cup	brown sugar, light	firmly packed
1/2	cup	almonds	sliced
1/2	cup	coconut	flaked

Directions

In bowl, mix graham cracker crumbs, 1/3 cup sugar, chopped almonds and margarin e; 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 remaini ng 2/3 cup sugar until smooth; blend in eggs, sour cream, pumpkin and spice.

Pour into prepared crust. Bake at 350 degrees F for 1 hour.

Turn off oven. Open door slightly; leave cheesecake in oven for 30 minutes.

Spread Almond Crunch Topping over warm cheesecake.

Broil 6 inches from heat source for 2 minutes or unt il golden brown.

Chill at least 4 hours before serving.

Almond Crunch Topping: In small saucepan, heat margarine and brown sugar until dissolved.

Stir in Slic ed Almonds and flaked coconut.

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Member Review

Ma Foster's Sloppy Joes

Good. For thickness and a more tomatoe-e taste, throw in a little tomato paste. My mom sometimes added green pepper or mushroom pieces-either fresh or canned.

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