This jalapeo popper dip is simple to make yet has all the flavor of your favorite hot appetizer!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 2 hrs 30 mins |
| Total Time: | 3 hrs 55 mins |
| Servings: | 16 |
| Yield: | 1 10-inch cheesecake |
Ingredients
- 1 cup almond meal
- ½ cup crushed slivered almonds
- ¼ cup white sugar
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- 3 tablespoons melted butter
- 2 (8 ounce) packages cream cheese, softened
- 2 cups sour cream
- 1 ¾ cups pumpkin puree
- 1 cup white sugar
- 4 eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1 teaspoon salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk almond meal, slivered almonds, 1/4 cup sugar, baking soda, and 1/4 teaspoon cinnamon together in a bowl; stir in butter until almond mixture is evenly moistened. Pour almond mixture into a 10-inch springform pan and press firmly into the bottom.
- Bake in the preheated oven until crust is set, about 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Place a pan of hot water onto the bottom rack of the oven to help reduce cracking in the cheesecake.
- Beat cream cheese, sour cream, pumpkin puree, 1 cup sugar, eggs, 1 teaspoon cinnamon, ginger, vanilla extract, and salt together in a large bowl using an electric mixer, scraping bottom and sides of bowl frequently, until filling is smooth. Pour filling over hot crust.
- Place pan on the center rack in oven and bake until cheesecake peaks in the center, 1 hour to 1 hour 15 minutes. Cool to room temperature before removing sides of pan. Transfer cheesecake to a serving plate and cover loosely with plastic wrap. Chill in refrigerator before serving, at least 2 hours.
- I have also made this with cooked, mashed yams or cooked, mashed winter squash, such as butternut or acorn. All are very good and work equally well.
Nutrition Facts
| Calories | 317 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 12 g |
| Sodium | 362 mg |
| Sugars | 17 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
The crust lacks flavor and the texture, it’s nothing like a traditional cheese cake. It taste like a cookie. The cheesecake part of the recipe is to soupy. It took two hours and 25 minutes to bake. Take this into consideration when baking. If prepping for the next day, it makes for a long night. The cheese cake part is too sweet and doesn’t have enough spice. I would quadruple the cinnamon, add all spice, nut meg, & cloves. I would also cut the sugar by at least half. I will not make this again. Nobody would eat it and that includes the starving teens who eat everything.
The crust on this has become a staple for me – I use it for every pie I make, and have even made it into balls and drizzled them with chocolate as a dessert all their own. I only made the full cheesecake one time. It stayed runny for ages…I think I ended up baking it over an hour longer than the instructions said and finally got impatient and gave up. But it did taste good.
I made it like the recipe calls for. Only thing I did differently was I didn’t have the pan they called for so I used two 9 inch pie pans. Made two crust instead of the one. The cheese cake recipe makes enough to fill two 9 inch pie pans just fine. Baked them both in the oven one of the lower oven rack was done 1 hour and 15 mins while the one on the upper took closer to 1 hour and 45 minutes.
Very creamy with just the right amount of pumpkin flavor, not overpowering. I used a coffee grinder and whole almonds to make the almond meal. My company loved this dessert!
Very Disappointed I did not taste the filling before I put the eggs in like I generally do so I can adjust the taste. I made 2 ramekins to see what it would taste like in addition to the cheesecake and it tasted like sour cream cheesecake to me Not Pumpkin. I guess I will make a pumpkin pie to this was supposed to make my thanksgiving easier by making dessert the day before, I guess that did not happen.
I agree with others that it took longer to bake than it said. I kept adding 15 minutes at a time but it was in the oven more like 2 hours. I finally turn the oven off and left it for a bit. I added a tsp. of pumpkin spice was the only change I made.
Just a recipe I was looking for! I replaced almond meal with hazelnut meal, and it worked fine. Also, I used 8 oz of mascarpone cheese instead of one package of cream cheese, and less sour cream. Organic baked pumpkin instead of canned was a good decision The cake came out fluffy and tender tasting. I love it!
I’ve made this 3X between Thanksgiving & Christmas and it was great. I made a simple GF pretzel crust with ground pretzels and the butter. Loved the slight saltiness of the pretzels. This will be my GO To holiday dessert.
Sadly, this did not work for me at all. I made it for Thanksgiving and ended up throwing it in the compost bin. I had to cook it for two hours, the cream cheese never blended so it was lumpy, the texture was weird, and it didn’t have much of a pumpkin flavor. The crust was good and I would use the crust on a different, more reliable cheesecake recipe. When I cooked it, it puffed up on the edges but was still very jiggly in the middle. I was very disappointed.
I had to cook this recipe about 40 minutes longer than directed and it was still very soft too moist.
This was really great – I used the last pumpkin from my garden from last fall. I needed to bake it about 1/2 hour longer. But well worth the wait.
Made this for my gluten free mom for Thanksgiving and it was really good. I bought gluten free graham crackers to make the crust, went heavier on cinnamon and added nutmeg and vanilla. I made the adjustments after the first one. I really enjoyed the second one.
It was delicious! I had pecans in my pantry so I used those instead of almonds and it was still yummy. I ended up baking it for 30 extra minutes because it wouldn’t break in the center like the directions say. But it was still moist and delicious!
will definitely make this again as our familly has several non gluten eaters. It was splendid and I have also shared the recipe link. the almond crust was especialy good.
Everyone at work really liked this, but I felt it was ho-hum. I think the crust may be better if the almonds and almond meal were toasted first? The pumpkin spice flavor is very, very mild, so it’s probably a good option for folks who want to go lighter on the pumpkin pie flavor. I may give it another go.
This cheesecake turned out so good!! We will be making it again for Thanksgiving this year.
I loved this recipe! I made it for a dessert group gathering which has a member who has gluten sensitivity and also made another dessert for others in the group. This one was by far the more popular choice for everyone! It looks huge when it comes out of the oven, but it condenses as it cools. Made 8 medium servings.
I would not try this recipe again. Perhaps it is the large amount of sour cream it calls for, but my family found it quite disappointing.
I went gluten and used a standard graham cracker crust. It was light and delicious, although it did crack in the top even though I had a pan of water in the oven like it said.
Simply yumtastic!
This cheesecake is surprisingly light and was a big hit at our family thanksgiving dinner.