Almond Crunch Pumpkin Cheesecake Recipe - A Tasty Delight from the USA

Almond Crunch Pumpkin Cheesecake

Almond Crunch Pumpkin Cheesecake Recipe - A Tasty Delight from the USA
Region / culture: USA | Preparation time: 30 minutes | Cooking time: 1 hour 30 minutes | Servings: 8-10


Almond Crunch Pumpkin Cheesecake
Almond Crunch Pumpkin Cheesecake

The Almond Crunch Pumpkin Cheesecake is a delightful fusion of nutty, sweet, and spicy flavors that come together to create a dessert perfect for the fall season or any festive occasion. This recipe combines the creamy texture of cheesecake with the rich taste of pumpkin and the crunchy texture of almonds and coconut, making it a unique and irresistible treat. Whether you're a seasoned baker or new to the kitchen, this recipe offers a rewarding experience with its blend of flavors and textures.


The concept of combining pumpkin and cheesecake dates back several decades, evolving from traditional pumpkin pie and classic cheesecake recipes. The addition of almonds and coconut for a crunchy topping is a more recent innovation, adding texture and depth to the dessert. This recipe reflects the modern trend of blending different culinary traditions to create new and exciting dishes that appeal to a wide range of tastes.



How to prepare

  1. Preheat the oven to 350°F.
  2. In a bowl, mix graham cracker crumbs, 0.33 cup of sugar, almonds, and butter. Press the mixture onto the bottom and 2 inches up the sides of a 9-inch springform pan.
  3. Set the mixture aside.
  4. In a large bowl, using an electric mixer at medium speed, beat cream cheese and the remaining 0.67 cup of sugar until smooth. Blend in eggs, sour cream, pumpkin, and spice.
  5. Pour the mixture into the crust.
  6. Bake for 1 hour.
  7. Turn off the oven.
  8. Open the oven door slightly and leave the cheesecake in the oven for 30 minutes.
  9. For the topping, combine margarine, brown sugar, almonds, and coconut.
  10. Spread the topping over the warm cheesecake.
  11. Broil the cheesecake 6 inches from the heat source for 2 minutes or until golden brown.
  12. Chill the cheesecake for at least 4 hours before serving.


  • For a healthier version, you can substitute the granulated sugar with a sugar alternative and use low-fat cream cheese. To make a gluten-free version, use gluten-free graham crackers for the crust. For a different flavor profile, try substituting the pumpkin pie spice with individual spices like cinnamon, nutmeg, and ginger to taste.

Cooking Tips & Tricks

To ensure a smooth cheesecake filling, make sure all your ingredients, especially the cream cheese, are at room temperature before you begin mixing. To prevent cracks in your cheesecake, avoid overmixing the batter, as this can incorporate too much air. Additionally, the method of leaving the cheesecake in the oven with the door slightly open helps it cool gradually, reducing the likelihood of cracking.

Serving Suggestions

This cheesecake is best served chilled. For an extra touch of elegance, garnish each slice with a dollop of whipped cream and a sprinkle of pumpkin pie spice or cinnamon. A warm cup of coffee or a glass of dessert wine complements the flavors beautifully.

Cooking Techniques

The technique of baking the cheesecake in a water bath can help prevent cracks by providing a more even and gentle heat. Additionally, using a food processor to blend the filling ingredients can result in a smoother texture.

Ingredient Substitutions

If you don't have pumpkin pie spice, you can make your own by mixing cinnamon, ginger, nutmeg, and allspice. Greek yogurt can be used in place of sour cream for a tangier flavor. For a different nutty flavor, pecans or walnuts can be used instead of almonds.

Make Ahead Tips

This cheesecake can be made up to two days in advance, making it a convenient option for entertaining. Simply prepare the cheesecake as directed, allow it to cool, and then store it in the refrigerator until ready to serve.

Presentation Ideas

For an impressive presentation, serve the cheesecake on a cake stand and garnish with additional sliced almonds and coconut flakes. Edible flowers or autumn leaves (real or sugar) can add a festive touch.

Pairing Recommendations

Pair this cheesecake with a sweet Riesling or a spiced pumpkin latte for a harmonious blend of flavors. For a non-alcoholic option, a chai tea would complement the spices in the cheesecake nicely.

Storage and Reheating Instructions

Store leftover cheesecake in the refrigerator, covered, for up to 5 days. This cheesecake does not require reheating, but if you prefer it slightly warm, a quick 10-second burst in the microwave can do the trick. Avoid overheating to maintain the texture.

Nutrition Information

Calories per serving

A serving of Almond Crunch Pumpkin Cheesecake contains approximately 450 calories. The calories are derived from the combination of high-fat and high-carb ingredients, making this dessert a treat to be enjoyed in moderation.


A single serving of Almond Crunch Pumpkin Cheesecake contains approximately 45 grams of carbohydrates. The majority of these carbs come from the graham cracker crumbs, sugar, and pumpkin used in the recipe.


This cheesecake is rich in fats, with a single serving providing about 30 grams of fat. The fats primarily come from the cream cheese, margarine, and almonds. While high in fat, these ingredients contribute to the dessert's creamy texture and satisfying mouthfeel.


Each serving of this cheesecake offers around 7 grams of protein, mainly from the cream cheese, eggs, and almonds. While not a high-protein dish, it does provide a moderate amount of this macronutrient.

Vitamins and minerals

The pumpkin in this cheesecake is a good source of vitamins A and C, as well as potassium and iron. Almonds add additional vitamin E, magnesium, and calcium to the dish, making it not only delicious but also nutritious in certain aspects.


This recipe contains common allergens such as nuts (almonds), dairy (cream cheese, sour cream, butter), eggs, and gluten (graham cracker crumbs). Individuals with allergies to these ingredients should avoid this dessert or seek suitable substitutions.


The Almond Crunch Pumpkin Cheesecake is a calorie-dense dessert that offers a good balance of carbohydrates, fats, and proteins, along with certain vitamins and minerals. However, due to its allergen content, it may not be suitable for everyone.


The Almond Crunch Pumpkin Cheesecake is a decadent dessert that combines the creamy texture of cheesecake with the rich flavors of pumpkin and a crunchy almond topping. With detailed nutrition information, serving suggestions, and tips for variations and presentation, this recipe is versatile and suitable for various occasions. Whether you're celebrating a special event or simply indulging in a seasonal treat, this cheesecake is sure to impress.

How did I get this recipe?

I remember the excitement I felt when I first saw this recipe for Almond Crunch Pumpkin Cheesecake. It was a crisp fall day, with leaves swirling around outside my kitchen window. I had just returned from a visit to the local farmer's market, where I had picked up a beautiful pumpkin and some fresh almonds. As I sorted through my collection of recipes, looking for inspiration, my eyes landed on a worn piece of paper tucked away in the back of my recipe box.

The recipe was written in delicate cursive handwriting, with a few splatters of what looked like pumpkin puree marking the edges. It was titled "Almond Crunch Pumpkin Cheesecake," and it sounded like the perfect dessert to celebrate the changing seasons. I could almost taste the creamy pumpkin filling, the crunchy almond topping, and the buttery graham cracker crust.

I sat down at my kitchen table, the old wooden chair creaking beneath me, and began to read through the recipe. It started off with instructions for making the graham cracker crust, mixing crushed graham crackers with melted butter and sugar until it formed a crumbly mixture. I could almost smell the sweet, buttery aroma wafting through my kitchen as I imagined pressing the mixture into the bottom of a springform pan.

Next came the pumpkin cheesecake filling, a luscious blend of cream cheese, pumpkin puree, sugar, and spices. I could picture myself whipping the ingredients together until they were smooth and creamy, the scent of cinnamon and nutmeg filling the air. I smiled as I read the note at the bottom of the page, written in a different hand than the rest of the recipe: "Don't forget the secret ingredient – a splash of almond extract for a hint of nutty flavor."

I knew then that this recipe was something special, passed down through generations and shared among friends. It was a recipe that had been perfected over time, with each cook adding their own twist to make it their own. I could almost imagine the laughter and chatter that must have accompanied the making of this cheesecake, the clinking of mixing bowls and the hum of the oven in the background.

As I read through the final steps of the recipe – sprinkling the almond crunch topping over the cheesecake, baking it until the edges were set but the center still jiggled slightly, letting it cool and chill in the refrigerator until it was firm and ready to be sliced – I felt a sense of connection to the people who had come before me. I could almost see my own grandmother, standing in her own kitchen with flour dusting her apron, a twinkle in her eye as she shared this recipe with me.

I knew then that I had to make this Almond Crunch Pumpkin Cheesecake, not just for myself but for all those who had come before me. I gathered the ingredients, set out my mixing bowls and measuring cups, and began to bake. As the aroma of pumpkin and spices filled my kitchen, I felt a sense of pride and joy knowing that I was carrying on a tradition, preserving a piece of culinary history for future generations to enjoy.

When the cheesecake was finally finished, its golden crust and creamy filling topped with a crunchy layer of almonds, I couldn't help but smile. I knew that this recipe would become a favorite in my own family, just as it had been in the families who had shared it with me. As I took the first bite, savoring the rich, creamy texture and the warm, spicy flavors, I felt a deep sense of gratitude for the gift of this recipe and the memories it held.

And so, as I sat at my kitchen table, savoring each delicious bite of Almond Crunch Pumpkin Cheesecake, I whispered a silent thank you to all those who had come before me, all those who had shared their love of cooking and baking with me. I knew that this recipe would always hold a special place in my heart, a reminder of the joy and connection that food can bring to our lives. And as I finished the last crumb of cheesecake, I knew that this recipe would be one that I would pass down to future generations, a treasured heirloom to be shared and enjoyed for years to come.


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