PARTY-PLEASING PUMPKIN CHEESECAKE

FOR THE CRUST:
1 1/2 cups graham cracker crumbs
1/2 cup ground almonds (or an additional 1/2 cup graham cracker crumbs)
1/3 cup sugar
1/3 cup butter or margarine, melted
FOR THE FILLING:
2 packages (8-ounces each) cream cheese, softened
3 eggs, slightly beaten
1 cup sugar, divided
1/4 cup almond-flavored liqueur
1/4 teaspoon salt
1 (16-ounce) can solid-pack pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Preheat oven to 350 degrees F.

TO PREPARE THE CRUST:
Combine crust ingredients and mix well. Press into bottom and up sides of a 9-inch springform pan.

In a large bowl, combine cream cheese, eggs and 3/4 cup of the sugar. Mix with electric mixer until well-blended. Add liqueur and salt. Reserve 2 cups of the mixture.

TO PREPARE THE FILLING:
Combine remaining cream cheese mixture with pumpkin, cinnamon, nutmeg and remaining sugar; mix well. Alternate spoonfuls of cream cheese mixture and pumpkin mixture into crust. With knife, gently swirl to marble.

Bake 35-40 minutes, or until cheesecake is almost set (center will still be slightly soft). Cool completely, chill several hours before serving.

Makes 10 to 11 servings
Source: The Great Pumpkin Cookbook