Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Pumpkin | not in our table | 0 |
| Pie | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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.