| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
St. Louis |
St. louis p, Post1 |
12 |
servings |
INGREDIENTS
|
|
=== 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 |
INSTRUCTIONS
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 source for 2
minutes or until golden brown. Chill at least 4 hours before serving.
Yield: 12 servings.
Recipe Source: St. Louis Post-Dispatch - 11-16-1998 Recipe found in
1997 in Planter's site (http://www.culinary.net)
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Converted by MM_Buster v2.0l.
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