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Pumpkin Cognac Cheesecake
Author/Submitted by:
Servings: 12
Categories:
Cheesecakes
/
Desserts
Ingredients:
-----IRWIN E.SOLOMON JJGF65A-----
-----PHILLY.INQUIRER-----
-----MARILYNN MARTER-----
-----FOR THE CRUST----- 1 1/2
cups
Finely crushed graham
Cracker crumbs 1/4
cup
Almonds,
ground
2
tablespoons
Sugar 1/2
teaspoon
Ginger,
ground
1/2
teaspoon
Cinnamon 6
tablespoons
Unsalted butter,
melted
-----FOR THE FILLING----- 2
pounds
Cream cheese,
softened
1 1/4
cups
Sugar 3
tablespoons
Cognac 3
tablespoons
Maple syrup 1
teaspoon
Ground ginger 1
teaspoon
Cinnamon 1/2
teaspoon
Nutmeg 4
lg
Eggs,
at room temperature
1/4
cup
Heavy cream 1
cup
Canned pumpkin
-----FOR THE TOPPING----- 1 1/2
cups
Sour cream 3
tablespoons
Sugar 1
tablespoon
Cognac 1
tablespoon
Maple syrup 1/2
cup
Sliced almonds,
toasted for
Garnish
Directions:
Generously grease a 10" springform pan with vegetable shortening..
To prepare the crust,thoroughly combine crumbs,ground almonds,sugar, ginger,cinnamon,and melted butter..Press firmly into bottom of the greased springform pan.Set aside.Heat oven to 250 deg..
To prepare filling,beat softened cream cheese smooth in mixer.Gradually add the sugar,beating until light and fluffy.Add cognac,maple syrup,ginger,cinnamon and nut meg.Blend well.Add eggs one at a time.Beat well after each addition.Add cream and pumpkin.Mix well.Pour filling into unbaked crust,and smooth the top.Bake for two hours,until soft but firm.Shake pan slightly.Cake should not wiggle.Remove and let cool on a rack for 30 minutes.After 20 minutes,heat oven to 350 deg.
To prepare topping.combine sour cream,sugar,cognac and maple syrup.Mix thoroughly.Spread topping on cooled cheesecake.Return assembled cheesecake to oven for 7 minutes.Remove and let cheesecake cool on a rack for at least 4 hours at room temperature before removing sides of springform pan. Garnish outer edge of cake with toasted almond slices.To serve,slice cheesecake with warm knife.Makes 12 or more servings..... Your Link To The Philly.Inquirer Irwin
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