Almond-Crunch Pumpkin Cheesecake

345 16 servings, 1 piece (119 g) each
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16 servings, 1 piece (119 g) each

A classic cheesecake made with pumpkin and spices is crowned with a brown sugar, coconut and almond topping that is broiled until golden and crunchy.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Combine graham crumbs, 1/3 cup sugar, nuts and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
  • Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add pumpkin, sour cream and spice; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour into crust.
  • Bake 1 hour. Turn off oven. Open door slightly; let cheesecake stand in oven 30 min. Meanwhile, prepare Almond Crunch Topping.
  • Heat broiler. Spread nut topping over warm cheesecake. Broil, 6 inches from heat, 2 min. or until golden brown. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.


If baking cheesecake in a dark nonstick 9-inch springform pan, reduce oven temperature to 325°F.

How to Soften Cream Cheese

Place unwrapped packages of cream cheese on microwavable plate. Microwave on HIGH 20 to 30 seconds or until slightly softened.


  • 16 servings, 1 piece (119 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (119 g) each
Calories 370
% Daily Value
Total fat 27g
Saturated fat 15g
Cholesterol 125mg
Sodium 340mg
Carbohydrate 29g
Dietary fibre 2g
Sugars 22g
Protein 7g
Vitamin A 45 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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