Almond Crunch Pumpkin Cheesecake Recipe

• 4 c. Graham cracker crumbs
• 1 c. Granulated sugar divided
• 1/4 c. Sliced almonds minced
• 5 Tbsp. Margarine melted
• 3 pkt Cream cheese - (8 ounce ea) softened
• 4 x Large eggs
• 1/2 c. Lowfat sour cream
• 1 c. Canned pumpkin
• 2 tsp Pumpkin pie spice
• 3 Tbsp. Margarine
• 1/4 c. Light brown sugar - (packed)
• 1/2 c. Sliced almonds
• 1/2 c. Flaked coconut

1. To prepare cheesecake: Preheat oven to 350 degrees.
2. In bowl, mix graham cracker crumbs, 1/3 c. sugar, almonds and margarine; press on bottom and 2 inches up side of 9-inch springform pan.
3. Set aside.
4. In large bowl, with electric mixer at medium speed, beat cream cheese and remaining 2/3 c. sugar till smooth.
5. Blend in Large eggs, lowfat sour cream, pumpkin and spice.
6. Pour into crust.
7. Bake for 1 hour.
8. Turn off oven.
9. Open door slightly; leave cheesecake in oven for 30 min.
10. To prepare topping: Combine margarine, brown sugar, almonds and coconut.
11. Spread over hot cheesecake.
12. Broil 6 inches from heat source for 2 min or possibly till golden.
13. Refrigerateat least 4 hrs before serving.
14. Yield: 12 servings.

graham cracker crumbs, sugar, margarine, cream cheese, eggs, sour cream, pumpkin, margarine, light brown sugar, almonds, coconut

Taken from cookeatshare.com/recipes/almond-crunch-pumpkin-cheesecake-63702 (may not work)