Combine graham crumbs, 1/3 cup sugar, nuts and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
Beat cream cheese and remaining sugar in large bowl with mixer until 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 min. Meanwhile, prepare Almond Crunch Topping.
Heat broiler. Spread nut topping over warm cheesecake. Broil, 6 inches from heat, 2 min. or until golden brown. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Kraft Kitchen Tips!
If baking cheesecake in a dark nonstick 9-inch springform pan, reduce oven temperature to 325°F.
How to Soften Cream Cheese
Place unwrapped packages of cream cheese on microwavable plate. Microwave on HIGH 20 to 30 seconds or until slightly softened.
Calories From Fat
% Daily Value
Fat 27 g
Saturated fat 15 g
Cholesterol 125 mg
Sodium 340 mg
Carbohydrate 29 g
Fibre 2 g
Sugars 22 g
Protein 7 g
16 servings, 1 piece (119 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.