This month on You want pies with that our theme was :
"After playing with a few ideas, I've decided on "Herbs and Spices" as the theme. I think there's a lot of possibilities there. Obviously a lot of spices go well with pies (cinnamon, nutmeg, ginger etc) but there's lots of room for creativity: orange-cardamom, chocolate-cayenne, pink peppercorn-grapefruit, etc. And I'm also excited to see what people do with herbs. Pairings like blueberries and fresh mint or strawberries and basil could be delicious, and herbs like lavender and lemon verbena are getting more popular. There are also lots of opportunities for savory pies and tarts with this theme. "
So, I decided to do my famous Pumpkin Cheesecake. This is a big hit on all the parties I do at my house.
1-2/3 cups HONEY MAID Graham Cracker Crumbs
1 cup sugar, divided
1/4 cup PLANTERS Sliced Almonds, chopped
5 Tbsp. margarine or butter, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup solid pack canned pumpkin
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp. pumpkin pie spice
PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick springform pan). Mix graham cracker crumbs, 1/3 cup of the sugar, almonds and margarine until well blended. Press firmly onto bottom and 2 inches up side of pan; set aside.BEAT cream cheese and remaining 2/3 cup sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin, sour cream and spice; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour into crust.
BAKE 1 hour. Turn off oven. Open door slightly; let cheesecake stand in oven 30 minutes.
PREHEAT broiler. Spread Almond Crunch Topping over warm cheesecake. Broil 6 inches from heat for 2 minutes or until golden brown. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.