Almond Topped Pumpkin Cheesecake

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From taste of home oct/nov 2006. cook time does not include chill time.

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Steps

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In a small bowl combine first 4 ingredients.

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Stir in butter then press into bottom of a 9 inch spring form pan.

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Place on a baking sheet and bake at 325 for 10 minutes.

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Cool on a wire rack.

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In a large mixing bowl combine first 7 filling ingredients until smooth.

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Add eggs , beat on low until just combined.

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Pour into crust.

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Place pan on a double thickness of heavy-duty foil , securely wrap foil around pan.

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Place in a large baking pan , add 1 inch of hot water to larger pan.

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Bake at 325 for 55-60 minutes or until center is set.

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In a small bowl mix first 3 ingredients of topping and spread over hot cheesecake.

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Sprinkle with almonds.

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Bake at 325 for 15-18 minutes longer or until topping is set.

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Remove pan from water bath and cool on wire rack for 10 minutes.

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Carefully run a knife around edge of pan to loosen.

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Cool 1 hour longer.

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Refrigerate overnight.

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Remove sides of pan.

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Ingredients

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graham cracker crumbs, almonds, sugar, pumpkin pie spice, butter, cream cheese, canned pumpkin, eggnog, all-purpose flour, maple syrup, ground ginger, cinnamon, nutmeg, eggs, sour cream, vanilla extract, sliced almonds