Almond-topped Pumpkin Cheesecake

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 12
• 1 1/2 cups graham cracker crumbs
• 1/3 cup finely chopped almonds
• 1 tablespoon sugar
• 1/4 teaspoon pumpkin pie spice
• 1/4 cup butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 cup canned pumpkin
• 3/4 cup sugar
• 1/4 cup eggnog
• 3 tablespoons all-purpose flour
• 2 tablespoons maple syrup
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 3 eggs, lightly beaten
• 1 cup sour cream
• 3 tablespoons sugar
• 1/4 teaspoon vanilla extract
• 1/4 cup sliced almonds

Recipe

• 1 in a small bowl combine first 4 ingredients.
• 2 stir in butter then press into bottom of a 9 inch spring form pan.
• 3 place on a baking sheet and bake at 325* for 10 minutes.
• 4 cool on a wire rack.
• 5 in a large mixing bowl combine first 7 filling ingredients until smooth.
• 6 add eggs, beat on low until just combined.
• 7 pour into crust.
• 8 place pan on a double thickness of heavy-duty foil (about 16 inches square), securely wrap foil around pan.
• 9 place in a large baking pan, add 1 inch of hot water to larger pan.
• 10 bake at 325* for 55-60 minutes or until center is set.
• 11 in a small bowl mix first 3 ingredients of topping and spread over hot cheesecake.
• 12 sprinkle with almonds.
• 13 bake at 325* for 15-18 minutes longer or until topping is set.
• 14 remove pan from water bath and cool on wire rack for 10 minutes.
• 15 carefully run a knife around edge of pan to loosen.
• 16 cool 1 hour longer.
• 17 refrigerate overnight.
• 18 remove sides of pan.