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Pumpkin Cognac Cheesecake
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- #44985
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
CRUST
1 1/2 cup finely crushed graham cracker crumbs
1/4 cup almonds, ground
2 tablespoons sugar
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
6 tablespoons unsalted butter, melted
FILLING
2 pounds cream cheese, softened
1 1/4 cup sugar
3 tablespoons cognac
3 tablespoons maple syrup
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 large eggs, at room temperature
1/4 cup heavy cream
1 cup canned pumpkin
TOPPING
1 1/2 cup 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 degrees F.
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 nutmeg. 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 degrees F.
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.
added by
mommasays
nutrition data
653 calories, 48 grams fat, 46 grams carbohydrates, 12 grams protein per serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
reviews & comments
December 31, 2007
Was not difficult to make, I would rate it a 3 in that catagory. Received raves about this. Very nice appearance, looks professional. I left out the almonds (nut allergies). For crust increased graham crackers to compensate.