Pumpkin Almond Cheesecake
The Almond Cake: 6TBS sugar, 1/4 cup butter softened, 1/8 tsp salt, 4 oz almond paste, 2 eggs, 1/4 cup cake flour, 1 TBS rum.
The Cheese Cake: 1 1/3 cup of cream cheese softened, 1/2 cup sugar, dash of salt, 3 eggs, 1 tsp vanilla, 1 1/4 cup canned pumpkin, 1/3 cup plain Greek Yogurt, 1/8 tsp ginger.
The Brittle Topper: Parchment Paper, 1/2 cup sugar, 1 1/2 TBS water, 1 1/2 tps light corn syrup, 3 TBS sliced almonds, 1 TBS butter
Thawed cool whip.
Prepare Almond Cake first: Preheat oven to 350. Combine the sugar, butter, salt, paste in a large bowl. Beat on medium for 3 mins. Add the eggs, 1 at a time, continue beating. Add cake flour, and rum. Pour into a 9 inch round springform pan that has been coated with cooking spray. Bake at 350 for 20 mins or until done (dry on a toothpick). Let cool well. Lower the oven temp to 300.
Prepare Cheese Cake: Combine softened cream cheese, sugar, and salt in a large bowl. Beat with mixer on medium til blended. Add the 3 eggs, 1 at a time. Keep beating while adding the vanilla, pumpkin, yogurt, and ginger. Pour this mixture into the pan over the cooled almond mixture. Bake at 300 for an hour or until cake barely moves when pan is touched. Chill for 8 hrs or over night.
Prepare brittle when close to serving time. Line a baking sheet with parchment paper. Coat paper with cooking spray. Combine sugar, water and corn syrup in a small saucepan. Bring to a boil stirring only until sugar dissolves. Cook without stirring more, for 7 minutes. or until mix turns gold. Remove from heat. Stir in almonds and butter. Quickly spread in a thing layer across the parchment. Let cool completely. Break into pieces.
When serving cheesecake, top with a dollup of cool whip then a piece of almond brittle.
Hope it turns out great for you as it did here!