Almond Crunch Pumpkin Cheesecake

==Description==
Purchased at a garage sale in 1988. Dated 1946.
==Ingredients==
* 4 cups graham cracker crumbs
* 1 cup granulated sugar, divided
* 1/4 cup sliced almonds, chopped
* 5 tablespoons margarine, melted
* 24 ounces cream cheese, softened
* 4 eggs
* 1/2-cup sour cream
* 1 cup canned pumpkin
* 2 teaspoons pumpkin pie spice
Topping:
* 3 tablespoons butter
* 1/4-cup light brown sugar (packed)
* 1/2 cup sliced almonds
* 1/2 cup flaked coconut
==Directions==
# Preheat oven to 350. 
# In bowl, mix graham cracker crumbs, 1/3-cup Sugar, almonds and butter and press on bottom and 2 inches up side of 9-inch spring form pan. 
# Set aside. 
# In large bowl, with electric mixer at medium speed, beat cream cheese and remaining 2/3-cup Sugar until smooth. Blend in eggs, sour cream, pumpkin and spice. 
# Pour into crust. 
# Bake for 1 hour. 
# Turn off oven. 
# Open door slightly, leave cheesecake in oven for 30 minutes. 
# Topping: Combine margarine, brown sugar, almonds and coconut. 
# Spread over warm cheesecake. 
# Broil 6 inches from heat source for 2 minutes or until golden brown. 
# Chill at least 4 hours before serving.
== Contributed by ==
Cat's Recipes Y-Group
Category:Brown sugar Recipes
Category:Cathy's Recipes
Category:Coconut Recipes
Category:Light brown sugar Recipes
Category:Pumpkin Recipes
Category:Almond Recipes