Almond Topped Pumpkin Cheesecake Recipe

Ingredients for Almond Topped Pumpkin Cheesecake

• Graham Cracker Crumbs
• ½ cup slivered almonds
• ¼ cup granulated sugar (crust) + 1 cup granulated sugar (filling) + ¼ cup packed brown sugar (topping)
• Pumpkin Pie Spice
• 6 tablespoons (3 ounces) melted unsalted butter (crust) + 2 tablespoons melted unsalted butter (topping)
• 1 (8 ounce) package cream cheese (softened)
• Canned Pumpkin
• Eggnog
• All Purpose Flour
• Maple Syrup
• Ground Ginger
• 1 teaspoon ground cinnamon (crust) + 1 teaspoon ground cinnamon (filling)
• Nutmeg
• 2 large eggs
• Sour Cream
• Vanilla Extract
• Sliced Almonds

How to Make Almond Topped Pumpkin Cheesecake

1. Preheat oven to 325°F (160°C).
2. **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.
3. Press the crust mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes. Let cool completely on a wire rack.
5. **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.
6. Gently fold in ½ cup heavy cream.
7. Pour the filling into the prepared crust.
8. Wrap the springform pan tightly in double layers of heavy-duty aluminum foil.
9. 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).
10. Bake for 55-60 minutes, or until the center is just set. Do not overbake!
11. **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.
12. Remove the cheesecake from the oven (leave in the water bath). Spread the pecan mixture evenly over the hot cheesecake.
13. Sprinkle with ½ cup slivered almonds.
14. Return the cheesecake to the oven and bake for an additional 15-18 minutes, or until the topping is golden brown and set.
15. Remove the cheesecake from the oven and water bath. Let cool on a wire rack for 10 minutes.
16. Run a thin knife around the edges of the pan to loosen the cheesecake.
17. Cool for another hour at room temperature.
18. Refrigerate for at least 8 hours, or preferably overnight, before serving.