Pumpkin Cheesecake VI
1 cup flour
1/4 cup dark brown sugar
1 cup finely chopped pecans
1 stick butter
3 pkgs. (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1 can (6 oz.) solid pack pumpkin
1 tablespoon pumpkin pie spice
2 cups sour cream
1 teaspoon vanilla extract
6 tablespoons sugar
1 package (2-1/2 oz.) sliced almonds
2 cups whipping cream, chilled
1/4 cup sugar
Preheat oven to 375ºF.
Crust: Combine all ingredients. Press into bottom of ungreased 10-inch springform pan. Bake 15 minutes at 350ºF. Cool.
Filling: Combine cream cheese and sweetened condensed milk in large bowl. Beat with electric mixer at high speed for 2 minutes. Add pumpkin, eggs, and pumpkin pie spice. Beat at high speed 1 minute. Pour over prepared crust in pan. Bake at 375ºF for 65-70 minutes or until set. You will put the topping on the cheesecake during the last 5 minutes of baking. (Place a pan of water on the rack below the cheesecake. This will keep the cheesecake from cracking.)
Cool completely on rack. Refrigerate 2 hours. Loosen cake from sides of pan; remove sides of pan.
Topping: Stir ingredients together with a fork until blended. During the last 5 minutes of baking the cheesecake, remove from oven and quickly and spread the filling over the top. Bake 5 minutes longer. Garnish with pecans.
Preheat oven to 300ºF. Toast almonds on baking sheet at 300ºF for 4-5 minutes or until fragrant and light golden brown. Cool completely. Beat cream in medium bowl until soft peaks form. Gradually add sugar; beat until stiff peaks form. Spread over top of chilled cake. Garnish with toasted almonds. Refrigerate until ready to serve.