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Almond Topped Pumpkin Cheesecake Recipe

Indulge in this decadent Almond-Topped Pumpkin Cheesecake, a fall classic perfected! This recipe, inspired by Taste of Home (Oct/Nov 2006), features a buttery gingersnap crust, creamy pumpkin filling, and a crunchy almond topping. Prepare for rave reviews – it's the perfect dessert for Thanksgiving, autumn gatherings, or any special occasion.

Prep Time 30 mins
Cook Time 100 mins
Calories 465.2 kcal
Protein 18g
Rating 5.0 (1 Reviews)
Almond Topped Pumpkin Cheesecake 73

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Almond Topped Pumpkin Cheesecake

  • 0 quantity Graham Cracker Crumbs
  • 0 quantity Almonds
  • 1 ¼ cups granulated sugar, ¼ cup packed brown sugar
  • 0 quantity Pumpkin Pie Spice
  • 8 tablespoons (4 ounces) melted unsalted butter
  • 1 (8 ounce) package cream cheese, softened
  • 1 (15 ounce) can pumpkin puree
  • 0 quantity Eggnog
  • 0 quantity All Purpose Flour
  • 0 quantity Maple Syrup
  • ½ teaspoon ground ginger
  • 2 teaspoons ground cinnamon
  • 0 quantity Nutmeg
  • 2 large eggs
  • 0 quantity Sour Cream
  • 0 quantity Vanilla Extract
  • ½ cup slivered almonds

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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.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

94g

Fat

92g

Carbs

11g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Vegetarian Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Desserts Eggs Dairy Holiday Event Cheesecake Presentation Served Cold 4 Hours Or Less