Apple Crunch Pumpkin Cheesecake
|
|
Features of Apple Crunch Pumpkin Cheesecake
|
Served as dessert. Vegetarian dish. Speciality: Low Sodium, Low Cholesterol, Low Sat. Fat, Low Calorie, Reduced Carbs, Low Protein diet.
|
Ingredients for Apple Crunch Pumpkin Cheesecake (Click here for measurement conversion)
|
|
1 2/3 cups Graham Cracker Crumbs
1 cup Sugar, divided
1/4 cup sliced Almonds, chopped
5 Tablespoons Butter or Margarine, melted
3 (8 ounce) packages Cream Cheese, softened
4 Eggs
1/2 cup Sour Cream
1 cup solid pack Canned Pumpkin
2 teaspoons Pumpkin Pie Spice
|
|
Method for making Apple Crunch Pumpkin Cheesecake
|
|
Mix graham cracker crumbs, 1/3 cup sugar, almonds and butter in a bowl. Press on bottom and 2 inches up sides of a 9-inch spring form pan. Set crust aside. Save extra crust mix to use as topping. Beat cream cheese and remaining sugar in a large bowl with an electric mixer on medium speed until smooth. Blend in eggs, sour cream, pumpkin and spice. Pour into prepared crust. Bake at 350 degrees for 1 hour. Turn off oven, open oven door slightly and leave cheesecake in the oven for another 30 minutes. Spread almond crunch topping over warm cheesecake. Broil 6 inches from heat source for 2 minutes or until golden brown. Refrigerate for at least 4 hours before serving.
|
|
Comments
|
Preparation time: 10 minutes
Cooking time: 1 3/4 hours
Serves: 4-6
|
You may also be interested in ...
|
Apple Crisp Cheesecake
Apple Creme Brulee Cheesecake
Pumpkin Cheesecake
|
