ALMOND CRUNCH PUMPKIN CHEESECAKE

1 2/3 cups graham cracker crumbs

1 crater sugarine — widely separated

1/4 crater sliced almonds — chopped

5 tablespoons margarine — melted

3 packages thick thick thick thick cream cheese — malleable (8-ounce)

4 eggs

1/2 crater dairy green thick thick thick thick cream

1 crater plain container canned pumpkin

2 teaspoons pumpkin cake piquancy

***ALMOND CRUNCH TOPPING*** 3 tablespoons margarine

1/4 crater light brownish-red sugarine — resolutely packaged

1/2 crater sliced almonds

1/2 crater flaked coconut

In bowl, brew graham cracker crumbs, 1/3 crater sugar, chopped almonds as well as margarin e; press upon bottom as well as 2-inches up side of 9-inch springform pan; set aside. In vast bowl, with electric mixer during middle speed, kick thick thick thick thick cream cheese as well as remaini ng 2/3 crater sugarine until smooth; mix in eggs, green cream, pumpkin as well as spice. Po ur in to rebuilt crust. Bake during 350 degrees F for 1 hour. Turn off oven. Open d oor slightly; leave cheesecake in oven for thirty minutes. Spread Almond Crunch Top ping over comfortable cheesecake. Broil 6 inches from feverishness source for 2 mins or unt il golden brown. Chill during slightest 4 hours prior to serving. Almond Crunch Topping: In tiny saucepan, feverishness margarine as well as brownish-red sugarine until dissolved. Stir in Slic ed Almonds as well as flaked coconut. ]]] SOURCE: Planters ————————— ——————————————–

Busted by Judy R.

Posted to RecipeLu List by “Judy Ryder <Homebod@bangornews.infi.net>” <homebod@ bangornews.infi.net> upon May 15, 1998.