Ingredients
1-1/2 cups graham cracker crumbs1/3 cup finely chopped almonds1 tablespoon sugar1/4 teaspoon pumpkin pie spice1/4 cup butter, meltedFILLING:3 packages (8 ounces each) cream cheese, softened3/4 cup sugar1 cup canned pumpkin1/4 cup eggnog3 tablespoons all-purpose flour2 tablespoons maple syrup1/2 teaspoon each ground ginger, cinnamon and nutmeg3 large eggs, lightly beatenTOPPING:1 cup sour cream3 tablespoons sugar1/4 teaspoon vanilla extract1/4 cup sliced almonds
Preparation
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the cracker crumbs, almonds, sugar and pumpkin pie spice; stir in butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
In a large bowl, beat the cream cheese and sugar until smooth. Beat in the pumpkin, eggnog, flour, syrup and spices. Add eggs; beat on low speed just until combined. Pour over crust.
Place springform pan in a large baking pan; add 1 in. hot water to larger pan. Bake at 325° for 55-60 minutes or until center is almost set. Let stand for 5 minutes.
Combine the sour cream, sugar and vanilla; spread over top of cheesecake. Sprinkle with almonds. Bake 15-18 minutes longer or until almonds are toasted.
Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
