Almond-Crunch Pumpkin Cheesecake



  1. 1-2/3 cups graham cracker crumbs
  2. 1 cup sugar, divided
  3. 1/4 cup PLANTERS Sliced Almonds, chopped
  4. 5 Tbsp. margarine or butter, melted
  5. 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  6. 1 cup solid pack canned pumpkin
  7. 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
  8. 2 tsp. pumpkin pie spice
  9. 4 eggs
  10. Almond Crunch Topping


  1. Preheat oven to 350F if using a silver 9-inch springform pan (or to 325F if using a dark nonstick springform pan).
  2. Mix graham cracker crumbs, 1/3 cup of the sugar, almonds and margarine until well blended.
  3. Press firmly onto bottom and 2 inches up side of pan; set aside.
  4. Beat cream cheese and remaining 2/3 cup sugar in large bowl with electric mixer on medium speed until well blended.
  5. Add pumpkin, sour cream and spice; mix well.
  6. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
  7. Pour into crust.
  8. Bake 1 hour.
  9. Turn off oven.
  10. Open door slightly; let cheesecake stand in oven 30 minutes.
  11. Preheat broiler.
  12. Spread Almond Crunch Topping over warm cheesecake.
  13. Broil 6 inches from heat for 2 minutes or until golden brown.
  14. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan.
  15. Refrigerate at least 4 hours before serving.
  16. Store leftover cheesecake in refrigerator.