Almond Crunch Pumpkin Cheesecake

Preheat oven to 325°F. Combine graham cracker crumbs, 1/4 cup granulated sugar, chopped almonds, and melted margarine in a bowl, mixing until the texture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan.

Bake the crust for 8 minutes until lightly set, then remove from oven and let cool slightly.

Beat softened cream cheese with an electric mixer on medium speed for 2 minutes until smooth and creamy, scraping down the bowl as needed.

Gradually add 3/4 cup granulated sugar to the cream cheese and beat for 2 minutes until well combined and light.

Add eggs one at a time, beating on low speed after each addition just until incorporated—do not overmix.

Mix in sour cream, canned pumpkin, and pumpkin pie spice until just combined, being careful not to overmix the batter.

Pour the pumpkin cheesecake filling over the cooled crust, smoothing the top with a spatula.

Bake for 50–55 minutes until the edges are set but the center still jiggles slightly when gently shaken—the center should not be completely firm.

Melt butter in a small saucepan over low heat, then stir in light brown sugar, sliced almonds, and flaked coconut until combined.

Remove the cheesecake from the oven and sprinkle the almond-coconut mixture evenly over the top.

Return to the oven and bake for an additional 10–12 minutes until the topping is golden brown and lightly toasted.

Cool the cheesecake in the oven with the door cracked open for 15 minutes, then transfer to a wire rack to cool completely before refrigerating for at least 4 hours or overnight.