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Receta Almond Crunch Pumpkin Cheesecake
by Global Cookbook

Almond Crunch Pumpkin Cheesecake
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  Raciónes: 12

Ingredientes

  • 4 c. Graham cracker crumbs
  • 1 c. Granulated sugar divided
  • 1/4 c. Sliced almonds minced
  • 5 Tbsp. Margarine melted
  • 3 pkt Cream cheese - (8 ounce ea) softened
  • 4 x Large eggs
  • 1/2 c. Lowfat sour cream
  • 1 c. Canned pumpkin
  • 2 tsp Pumpkin pie spice
  • 3 Tbsp. Margarine
  • 1/4 c. Light brown sugar - (packed)
  • 1/2 c. Sliced almonds
  • 1/2 c. Flaked coconut

Direcciones

  1. To prepare cheesecake: Preheat oven to 350 degrees. In bowl, mix graham cracker crumbs, 1/3 c. sugar, almonds and margarine; press on bottom and 2 inches up side of 9-inch springform pan. Set aside.
  2. In large bowl, with electric mixer at medium speed, beat cream cheese and remaining 2/3 c. sugar till smooth. Blend in Large eggs, lowfat sour cream, pumpkin and spice. Pour into crust. Bake for 1 hour. Turn off oven. Open door slightly; leave cheesecake in oven for 30 min.
  3. To prepare topping: Combine margarine, brown sugar, almonds and coconut. Spread over hot cheesecake. Broil 6 inches from heat source for 2 min or possibly till golden. Refrigerateat least 4 hrs before serving.
  4. Yield: 12 servings.