Looking to whip up something special this fall? Try making an almond crunch pumpkin cheesecake! This recipe combines the creamy richness of cheesecake with the sweet, spiced flavors of autumn's favorite fruit. Perfect for holiday parties or a cozy weekend treat, this dessert is sure to impress your guests.
#### Ingredients
- **For the Crust:**
- 1 cup crushed graham crackers
- ½ cup almond flakes
- ⅓ cup granulated sugar
- ¼ cup melted butter (unsalted)
- **Pumpkin Cheesecake Filling:**
- 3 packages (8 oz each) cream cheese, softened
- 1 and ½ cups granulated sugar
- 4 large eggs
- 2 tsp pumpkin puree
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- **Almond Crunch Topping:**
- ⅓ cup almond flakes
- 3 tbsp sugar (optional)
- 2 tbsp melted butter (unsalted)
#### Instructions
**Step 1: Prepare the Crust**
1. In a large bowl, mix together the crushed graham crackers and almond flakes.
2. Add in the granulated sugar and melted butter. Stir until well combined to form a crumbly mixture.
3. Press this mixture evenly into the bottom of a 9-inch springform pan, ensuring it's compacted against the sides as well.
**Step 2: Bake the Cheesecake**
1. Preheat your oven to 325°F (160°C).
2. In a large bowl, beat the softened cream cheese until smooth.
3. Gradually add in the granulated sugar and continue beating until fully combined.
4. Add eggs one at a time, mixing well after each addition but being careful not to overmix.
5. Stir in pumpkin puree, vanilla extract, cinnamon, nutmeg, and salt. Mix thoroughly.
6. Pour the cheesecake batter into the prepared crust.
7. Place the pan on a baking sheet to catch any overflow during baking. Bake for about 1 hour and 20 minutes or until the edges are set but the center is still slightly jiggly.
8. Turn off the oven and let the cheesecake cool in the oven with the door closed for another hour.
**Step 3: Make the Almond Crunch Topping**
1. In a small bowl, mix together almond flakes and sugar (optional).
2. Drizzle melted butter over the mixture and stir to coat evenly.
3. Sprinkle this mixture generously over the cheesecake once it has cooled slightly but is still warm from baking.
**Step 4: Chill and Serve**
1. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight until fully chilled.
2. Once chilled, release the springform pan sides and slice into pieces before serving.
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Enjoy your homemade almond crunch pumpkin cheesecake, perfect for any fall gathering or simply as a delightful treat on its own.