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120 minutes
Prep: 60 minutes
Cook: 60 minutes
942 calories per serving view nutrition facts
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| 1 2/3 | cups | graham cracker crumbs | |
| 1 | cup | sugar | divided |
| 1/4 | cup | almonds | sliced, chopped |
| 5 | tablespoons | margarine | melted |
| 3 | packages | cream cheese | softened, 8 ounces each |
| 4 | large | eggs | |
| 1/2 | cup | sour cream | |
| 1 | cup | pumpkin (canned) | |
| 2 | teaspoons | pumpkin pie spice | |
| Almond crunch topping | |||
| 3 | tablespoons | margarine | |
| 1/4 | cup | brown sugar, light | firmly packed |
| 1/2 | cup | almonds | sliced |
| 1/2 | cup | coconut | flaked |
In bowl, mix graham cracker crumbs, 1/3 cup sugar, chopped almonds and margarin e; 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 remaini ng 2/3 cup sugar until smooth; blend in eggs, sour cream, pumpkin and spice.
Pour into prepared crust. Bake at 350 degrees F for 1 hour.
Turn off oven. Open door slightly; leave cheesecake in oven for 30 minutes.
Spread Almond Crunch Topping over warm cheesecake.
Broil 6 inches from heat source for 2 minutes or unt il golden brown.
Chill at least 4 hours before serving.
Almond Crunch Topping: In small saucepan, heat margarine and brown sugar until dissolved.
Stir in Slic ed Almonds and flaked coconut.
| % Daily Value* | |
| Total Fat 68.0g | 105% |
| Saturated Fat 26.0g | 130% |
| Trans Fat 0.0g | |
| Cholesterol 294mg | 98% |
| Sodium 658mg | 27% |
| Total Carbohydrate 72.0g | 24% |
| Dietary Fiber 5.0g | 19% |
| Sugars 56.0g | |
| Protein 18.0g | 35% |
| Vitamin A | 236% | Vitamin C | 5% | |
| Calcium | 19% | Iron | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Basil is a bright green, leafy plant, Ocimum basilicum, which is in the mint family....
I have been making this recipe for years, using sliced almonds in place of the walnuts. This was originally from the Cafe Beaujolias in Mendocino, CA back in the 70's. Fantastic!
A truly amazing combination of flavors. The dressing is divine, the warm and tart goat cheese combined with the sweetness of apple ring is truly out of this world.
