This almond-crusted pumpkin cheesecake pie has a rich, spicy flavor and a crispy gingersnap crust!
Almond-crusted pumpkin cheesecake pie recipe
1 cup whole natural almonds
2 Tbs. sugar
1 cup gingersnap crumbs (approximately 20 gingersnaps)
5 Tbs. butter, melted
1 lb. fresh deli cream cheese
2/3 cup brown sugar, packed
1 tsp. grated orange peel
1/2 cup sour cream
1-1/2 cups canned pumpkin
1-1/2 tsp. pumpkin pie spice
Sweetened whipped cream
Preheat oven to 325 F. Spread almonds in a single layer on cookie sheet and toast 12 to 15 minutes in preheating oven until lightly browned. Cool; chop coarsely.
Place a generous half cup of almonds in food processor bowl with sugar. Use metal blade and process until very finely chopped. Pour into a large bowl; add gingersnap crumbs and mix.
Pour in the butter and stir well to combine. Press into bottom and side of a 10-inch pie plate to form a crust. Bake 10 minutes; set aside to cool.
In a large bowl, beat cream cheese and brown sugar with orange peel until well blended. Beat in sour cream and the eggs, one at a time, until mixture is light and fluffy. Beat in pumpkin and pumpkin pie spice until well-blended.
Place pie shell on a cookie sheet; pour pumpkin cheese mixture into crust. Bake in the middle of the preheated oven for 45 minutes or until filling is set. Let cool on a rack. Cover and refrigerate overnight.