Best Almond Crunch Pumpkin Cheesecake Recipes
ALMOND-CRUNCH PUMPKIN CHEESECAKE
Make Almond-Crunch Pumpkin Cheesecake for something a little different this fall. It's a classic cheesecake made with pumpkin and spices, crowned with a brown sugar, coconut and almond topping and is broiled until golden and crunchy. Dare we say 'de-lish'?
Provided by My Food and Family
Categories Nuts
Time 5h47m
Yield Makes 16 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick springform pan). Mix graham cracker crumbs, 1/3 cup of the sugar, almonds and margarine until well blended. Press firmly onto bottom and 2 inches up side of pan; set aside.
- Beat cream cheese and remaining 2/3 cup sugar in large bowl with electric mixer on medium speed until well 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 minutes.
- Preheat broiler. Spread Almond Crunch Topping over warm cheesecake. Broil 6 inches from heat for 2 minutes or until golden brown. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 390, Fat 28 g, SaturatedFat 13 g, TransFat 2 g, Cholesterol 100 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
KETO PUMPKIN CHEESECAKE WITH ALMOND PECAN CRUST
This recipe is a yummy and rich-tasting cross between my decades-old cheesecake recipe and pumpkin pie, converted to be low-carb. I also use low-fat cream cheese to reduce the amount of fat. It's wonderful for Thanksgiving, or just for fun anytime. Unless you tell people it's low-carb, they'll never guess!
Provided by DRJILL2
Categories Fruits and Vegetables Vegetables Squash
Time 5h45m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pulse almonds and pecans together in a food processor until ground, but not paste-like. Add sweetener and butter; pulse to combine. Press mixture into the bottom of a 9-inch springform pan.
- Bake in the preheated oven until crust is golden brown, about 10 minutes. Let cool 10 minutes.
- Blend cream cheese and 2/3 cup sweetener in food processor or with an electric mixer until smooth, 2 to 3 minutes. Mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until smooth, about 2 minutes more. Add in eggs one at a time, mixing thoroughly after each addition. Pour batter into the prepared crust.
- Bake in the preheated oven until just set in the center, or when the filling jiggles but does not run, 45 to 50 minutes. Let cool completely, about 30 minutes. Run a knife around the edge of the cheesecake, cover, and refrigerate at least 4 hours, until ready to serve.
Nutrition Facts : Calories 244.6 calories, Carbohydrate 8.5 g, Cholesterol 64.5 mg, Fat 20.5 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 7.2 g, Sodium 255.3 mg, Sugar 1.8 g
ALMOND-TOPPED PUMPKIN CHEESECAKE
You really must try this luscious cheesecake that my family requests for every holiday dinner. I won a blue ribbon when I entered it at the state fair a few years ago. -Carmel Mooney, Dobbins, California
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine the cracker crumbs, almonds, sugar and pumpkin pie spice; stir in butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese and sugar until smooth. Beat in the pumpkin, eggnog, flour, syrup and spices. Add eggs; beat on low speed just until combined. Pour over crust. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 55-60 minutes or until center is almost set. Let stand for 5 minutes., Combine the sour cream, sugar and vanilla; spread over top of cheesecake. Sprinkle with almonds. Bake 15-18 minutes longer or until almonds are toasted. , Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 329 calories, Fat 19g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 188mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 2g fiber), Protein 6g protein.
LUSCIOUS ALMOND CHEESECAKE
I received this recipe along with a set of springform pans from a cousin at my wedding shower 11 years ago. It makes a heavenly cheesecake. My son Tommy has already told me he wants it again for his birthday cake this year. -Brenda Clifford, Overland Park, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 329 calories, Fat 20g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 140mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
What is Almond Crunch?
Almond crunch is essentially a mixture of almonds, brown sugar, and butter that's baked until it turns golden and crispy. The result is a sweet and nutty topping that adds a delightful crunch to any dessert. In almond crunch pumpkin cheesecake recipes, the almond crunch is usually sprinkled on top of the cheesecake batter before baking. As the cheesecake bakes, the almond crunch becomes even more caramelized and enhances the flavors of the pumpkin and cheesecake.The Pumpkin Cheesecake Base:
Before we dive into the almond crunch topping, let's talk about the pumpkin cheesecake base. A good pumpkin cheesecake recipe will have a creamy and smooth filling that's perfectly balanced with spices and pumpkin puree. The cheesecake should also have a firm and slightly crisp crust that holds everything together.The Crust:
The crust for almond crunch pumpkin cheesecake recipes is usually made from crushed graham crackers, butter, and a pinch of cinnamon. The mixture is then pressed into the bottom of a springform pan before being baked for about ten minutes. The crust provides a perfect base for the pumpkin cheesecake filling and complements the almond crunch topping.The Filling:
The pumpkin cheesecake filling is a rich and creamy mixture of cream cheese, sugar, pumpkin puree, and spices. Cinnamon, nutmeg, and ginger are the most common spices used in pumpkin cheesecake recipes, but some recipes may also include cloves, allspice, or cardamom. The filling is poured on top of the cooled crust and baked until it's set. This usually takes around 45 minutes to an hour.The Almond Crunch Topping:
Now that we've covered the pumpkin cheesecake base, let's talk about the star of the show - the almond crunch topping. Here's how to make it:Ingredients:
- 1 cup sliced almonds
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, softened
Instructions:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix together the sliced almonds, brown sugar, and all-purpose flour.
- Stir in the softened butter until the mixture is crumbly.
- Sprinkle the almond crunch topping over the pumpkin cheesecake filling.
- Bake the cheesecake for an additional 15-20 minutes, or until the topping is golden brown and the cheesecake is set.
- Allow the cheesecake to cool completely before slicing and serving.