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Almond Crunch Pumpkin Cheesecake

Almond Crunch Pumpkin Cheesecake is a home-style recipe made with Sugar Divided, Cream Cheese Softened, Dairy Sour Cream, and Light Brown Sugar Firmly Packed.

재료

• 1 cup
• 3 pkg
• 1/2 cup
• 1/4 cup

조리법 (미리보기)

1. 1

   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.

2. 2

   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.