Ingredientes para Almond Topped Pumpkin Cheesecake
- Graham Cracker Crumbs
- Almonds
- 1 ¼ cups granulated sugar, ¼ cup packed brown sugar
- Pumpkin Pie Spice
- 8 tablespoons (4 ounces) melted unsalted butter
- 1 (8 ounce) package cream cheese, softened
- 1 (15 ounce) can pumpkin puree
- Eggnog
- All Purpose Flour
- Maple Syrup
- ½ teaspoon ground ginger
- 2 teaspoons ground cinnamon
- Nutmeg
- 2 large eggs
- Sour Cream
- Vanilla Extract
- ½ cup slivered almonds
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Cómo preparar Almond Topped Pumpkin Cheesecake
- Preheat oven to 325°F (160°C).
- **Make the crust:** In a medium bowl, combine 1 ½ cups gingersnap cookie crumbs, ¼ cup granulated sugar, 1 teaspoon ground cinnamon, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until well combined.
- Press the crust mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes. Let cool completely on a wire rack.
- **Make the filling:** In a large bowl, beat 1 (15 ounce) can pumpkin puree, 1 (8 ounce) package cream cheese (softened), 1 cup granulated sugar, 2 large eggs, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon ground cloves until completely smooth and creamy.
- Gently fold in ½ cup heavy cream.
- Pour the filling into the prepared crust.
- Wrap the springform pan tightly in double layers of heavy-duty aluminum foil.
- Place the wrapped pan in a larger baking pan. Pour enough hot water into the larger pan to come about 1 inch up the sides of the springform pan (water bath).
- Bake for 55-60 minutes, or until the center is just set. Do not overbake!
- **Make the topping:** While the cheesecake bakes, in a small bowl, combine ½ cup chopped pecans, ¼ cup packed brown sugar, and 2 tablespoons melted unsalted butter.
- Remove the cheesecake from the oven (leave in the water bath). Spread the pecan mixture evenly over the hot cheesecake.
- Sprinkle with ½ cup slivered almonds.
- Return the cheesecake to the oven and bake for an additional 15-18 minutes, or until the topping is golden brown and set.
- Remove the cheesecake from the oven and water bath. Let cool on a wire rack for 10 minutes.
- Run a thin knife around the edges of the pan to loosen the cheesecake.
- Cool for another hour at room temperature.
- Refrigerate for at least 8 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
94g
Fat
92g
Carbs
11g
