Pumpkin Cognac Cheesecake
This recipe turned out excellent. Only lasted 24hrs in my fridge. Friends have already put in a request to have one for the holidays.
Yield
16 servingsPrep
30 minCook
Ready
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 ½ | cup |
graham cracker crumbs
finely crushed |
*
|
| ¼ | cup |
almonds
ground |
|
| 2 | tablespoon |
sugar
|
|
| ½ | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
cinnamon
|
|
| 6 | tablespoon |
butter
unsalted, melted |
|
| Filling | |||
| 2 | pound |
cream cheese
softened |
|
| 1 ¼ | cup |
sugar
|
|
| 3 | tablespoon |
cognac
|
|
| 3 | tablespoon |
maple syrup
|
|
| 1 | teaspoon |
ginger
ground |
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
|
|
| 4 | large |
eggs
at room temperature |
|
| ¼ | cup |
heavy whipping cream
|
|
| 1 | cup |
canned pumpkin purée
|
|
| Topping | |||
| 1 ½ | cup |
sour cream
|
|
| 3 | tablespoon |
sugar
|
|
| 1 | tablespoon |
cognac
|
|
| 1 | tablespoon |
maple syrup
|
|
| ½ | cup |
almonds
sliced, toasted, for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 355 | ml |
graham cracker crumbs
finely crushed |
*
|
| 59 | ml |
almonds
ground |
|
| 3E+1 | ml |
sugar
|
|
| 2.5 | ml |
ginger
ground |
|
| 2.5 | ml |
cinnamon
|
|
| 9E+1 | ml |
butter
unsalted, melted |
|
| Filling | |||
| 907.2 | g |
cream cheese
softened |
|
| 296 | ml |
sugar
|
|
| 45 | ml |
cognac
|
|
| 45 | ml |
maple syrup
|
|
| 5 | ml |
ginger
ground |
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
|
|
| 4 | large |
eggs
at room temperature |
|
| 59 | ml |
heavy whipping cream
|
|
| 237 | ml |
canned pumpkin purée
|
|
| Topping | |||
| 355 | ml |
sour cream
|
|
| 45 | ml |
sugar
|
|
| 15 | ml |
cognac
|
|
| 15 | ml |
maple syrup
|
|
| 118 | ml |
almonds
sliced, toasted, for garnish |
|
Directions
Generously grease a 10-inch 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℉ (120℃) 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℉ (180℃).
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.
