| FOR THE CHEESECAKE | | 4 cup Graham cracker crumbs | | 1 cup Granulated sugar divided | | 14 cup Sliced almonds chopped | | 5 tbl Margarine melted | | 3 pkt Cream cheese - (8 oz ea) softened | | 4 x Eggs | | 1/2 cup Sour cream | | 1 cup Canned pumpkin | | 2 tsp Pumpkin pie spice | | FOR ALMOND-CRUNCH TOPPING | | 3 tbl Margarine | | 1/4 cup Light brown sugar - (packed) | | 1/2 cup Sliced almonds | | 1/2 cup Flaked coconut |
| | To prepare cheesecake: Preheat oven to 350 degrees. In bowl, mix graham cracker crumbs, 1/3 cup sugar, almonds and margarine ; 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 remaining 2/3 cup sugar until smooth. Blend in eggs , sour cream , pumpkin and spice . Pour into crust. Bake for 1 hour. Turn off oven. Open door slightly; leave cheesecake in oven for 30 minutes. | | To prepare topping: Combine margarine, brown sugar , almonds and coconut . Spread over warm cheesecake. Broil 6 inches from heat source for 2 minutes or until golden brown. Chill at least 4 hours before serving. | | Yield: 12 servings. |
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