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Almond-Topped Pumpkin Cheesecake

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“From Taste of Home Oct/Nov 2006. Cook time does not include chill time.”
1hr 40mins

Ingredients Nutrition


  1. In a small bowl combine first 4 ingredients.
  2. Stir in butter then press into bottom of a 9 inch spring form pan.
  3. Place on a baking sheet and bake at 325* for 10 minutes.
  4. Cool on a wire rack.
  5. In a large mixing bowl combine first 7 filling ingredients until smooth.
  6. Add eggs, beat on low until just combined.
  7. Pour into crust.
  8. Place pan on a double thickness of heavy-duty foil (about 16 inches square), securely wrap foil around pan.
  9. Place in a large baking pan, add 1 inch of hot water to larger pan.
  10. Bake at 325* for 55-60 minutes or until center is set.
  11. In a small bowl mix first 3 ingredients of topping and spread over hot cheesecake.
  12. Sprinkle with almonds.
  13. Bake at 325* for 15-18 minutes longer or until topping is set.
  14. Remove pan from water bath and cool on wire rack for 10 minutes.
  15. Carefully run a knife around edge of pan to loosen.
  16. Cool 1 hour longer.
  17. Refrigerate overnight.
  18. Remove sides of pan.

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