Best 3 Almond Topped Pumpkin Cheesecake Recipes

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When it comes to desserts that are both delicious and visually appealing, almond-topped pumpkin cheesecake stands out as a true masterpiece. This classic dish combines the rich, creamy texture of cheesecake with the warm, nutty flavor of almonds and the sweet, seasonal taste of pumpkin. Whether you're celebrating a special occasion or simply looking for a comforting treat, this recipe is sure to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

WHITE CHOCOLATE PUMPKIN CHEESECAKE WITH ALMOND TOPPING



White Chocolate Pumpkin Cheesecake with Almond Topping image

This luscious cheesecake from Phyllis Schmalz-Eismann of Kansas City, Kansas belongs on a pedestal. Just pour the spiced pumpkin filling over the delectable gingersnap crust, bake and refrigerate overnight. The final touch is a crunchy almond topping.

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 14

1-1/2 cups crushed gingersnap cookies (about 32 cookies)
1/4 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 large eggs, room temperature, lightly beaten
1 teaspoon vanilla extract
5 ounces white baking chocolate, melted and cooled
3/4 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
ALMOND TOPPING:
1/2 cup chopped almonds
2 tablespoons butter, melted
1 teaspoon sugar

Steps:

  • Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, combine gingersnap crumbs and butter. Press onto the bottom of prepared pan. Bake until set, 8-10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Stir in melted white chocolate. Combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cool. , For topping, combine all the ingredients; spread in a shallow baking pan. Bake until almonds are golden brown, 10 minutes, stirring twice. Cool. Transfer topping to an airtight container; store in the refrigerator., Remove sides of pan. Just before serving, sprinkle topping over cheesecake.

Nutrition Facts : Calories 509 calories, Fat 34g fat (19g saturated fat), Cholesterol 119mg cholesterol, Sodium 344mg sodium, Carbohydrate 45g carbohydrate (31g sugars, Fiber 2g fiber), Protein 8g protein.

ALMOND-CRUNCH PUMPKIN CHEESECAKE



Almond-Crunch Pumpkin Cheesecake image

Make Almond-Crunch Pumpkin Cheesecake for something a little different this fall. It's a classic cheesecake made with pumpkin and spices, crowned with a brown sugar, coconut and almond topping and is broiled until golden and crunchy. Dare we say 'de-lish'?

Provided by My Food and Family

Categories     Nuts

Time 5h47m

Yield Makes 16 servings.

Number Of Ingredients 9

1-2/3 cups graham cracker crumbs
1 cup sugar, divided
1/4 cup sliced almonds, chopped
5 Tbsp. margarine or butter, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup solid pack canned pumpkin
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp. pumpkin pie spice
4 eggs

Steps:

  • Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick springform pan). Mix graham cracker crumbs, 1/3 cup of the sugar, almonds and margarine until well blended. Press firmly onto bottom and 2 inches up side of pan; set aside.
  • Beat cream cheese and remaining 2/3 cup sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin, sour cream and spice; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour into crust.
  • Bake 1 hour. Turn off oven. Open door slightly; let cheesecake stand in oven 30 minutes.
  • Preheat broiler. Spread Almond Crunch Topping over warm cheesecake. Broil 6 inches from heat for 2 minutes or until golden brown. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 390, Fat 28 g, SaturatedFat 13 g, TransFat 2 g, Cholesterol 100 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

KETO PUMPKIN CHEESECAKE WITH ALMOND PECAN CRUST



Keto Pumpkin Cheesecake with Almond Pecan Crust image

This recipe is a yummy and rich-tasting cross between my decades-old cheesecake recipe and pumpkin pie, converted to be low-carb. I also use low-fat cream cheese to reduce the amount of fat. It's wonderful for Thanksgiving, or just for fun anytime. Unless you tell people it's low-carb, they'll never guess!

Provided by DRJILL2

Categories     Fruits and Vegetables     Vegetables     Squash

Time 5h45m

Yield 16

Number Of Ingredients 13

1 cup almonds
1 cup pecans
2 (1 gram) packets granular sucralose sweetener (such as Splenda®)
3 tablespoons butter, melted
3 (8 ounce) packages low-fat cream cheese, at room temperature
⅔ cup granular sucralose sweetener (such as Splenda®)
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
3 eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pulse almonds and pecans together in a food processor until ground, but not paste-like. Add sweetener and butter; pulse to combine. Press mixture into the bottom of a 9-inch springform pan.
  • Bake in the preheated oven until crust is golden brown, about 10 minutes. Let cool 10 minutes.
  • Blend cream cheese and 2/3 cup sweetener in food processor or with an electric mixer until smooth, 2 to 3 minutes. Mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until smooth, about 2 minutes more. Add in eggs one at a time, mixing thoroughly after each addition. Pour batter into the prepared crust.
  • Bake in the preheated oven until just set in the center, or when the filling jiggles but does not run, 45 to 50 minutes. Let cool completely, about 30 minutes. Run a knife around the edge of the cheesecake, cover, and refrigerate at least 4 hours, until ready to serve.

Nutrition Facts : Calories 244.6 calories, Carbohydrate 8.5 g, Cholesterol 64.5 mg, Fat 20.5 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 7.2 g, Sodium 255.3 mg, Sugar 1.8 g

Tips:

  • Always use fresh ingredients. Fresh pumpkin puree, cream cheese, and eggs will give your cheesecake the best flavor and texture.
  • Be sure to drain the pumpkin puree well before using it. Otherwise, your cheesecake will be too watery.
  • Use a springform pan for baking the cheesecake. This will make it easy to remove the cheesecake from the pan.
  • Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
  • Let the cheesecake cool completely before serving. This will help it to set properly.

Conclusion:

Almond-Topped Pumpkin Cheesecake is a delicious and festive dessert that is perfect for fall gatherings. With its creamy pumpkin filling, crunchy almond topping, and beautiful presentation, this cheesecake is sure to impress your guests. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!

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