Cheesecake Recipes




Pumpkin Cognac Cheesecake
Serving Size: 12

Ingredients:
-----irwin e.solomon jjgf65a-----
-----philly.inquirer-----
-----marilynn marter-----
-----for the crust-----
1 1/2 cup finely crushed graham
cracker crumbs
1/4 cup almonds -- ground
2 tablespoon sugar
1/2 teaspoon ginger -- ground
1/2 teaspoon cinnamon
6 tablespoon unsalted butter -- melted
-----for the filling-----
2 pound cream cheese -- softened
1 1/4 cup sugar
3 tablespoon cognac
3 tablespoon 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 cup sour cream
3 tablespoon sugar
1 tablespoon cognac
1 tablespoon maple syrup
1/2 cup sliced almonds -- toasted for
garnish


Cooking 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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