The best delicious Pumpkin Cognac Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin Cognac Cheesecake recipe today!
Hello my friends, this Pumpkin Cognac Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Pumpkin Cognac Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Pumpkin Cognac Cheesecake.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin Cognac Cheesecake.
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———————–IRWIN E.SOLOMON JJGF65A———————–
-PHILLY.INQUIRER-
-MARILYNN MARTER-
FOR THE CRUST
1 1/2 c Finely crushed graham
Cracker crumbs
1/4 c Almonds; ground
2 tb Sugar
1/2 ts Ginger; ground
1/2 ts Cinnamon
6 tb Unsalted butter; melted
-FOR THE FILLING-
2 lb Cream cheese; softened
1 1/4 c Sugar
3 tb Cognac
3 tb Maple syrup
1 ts Ground ginger
1 ts Cinnamon
1/2 ts Nutmeg
4 lg Eggs; at room temperature
1/4 c Heavy cream
1 c Canned pumpkin
-FOR THE TOPPING-
1 1/2 c Sour cream
3 tb Sugar
1 tb Cognac
1 tb Maple syrup
1/2 c Sliced almonds; toasted for
Garnish
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 E.
JJGF65A 01/27/93 01:25 pm
FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/27 6:52 PM
TO: IRWIN SOLOMON (JJGF65A) FROM: MARGE NEMETH (GNFK05B)
SUBJECT: R-MM PHILLY CAKES
Irwin,
Another winner here!!! This looks great, I can’t wait to try it, and
I try ALL the cheesecake recipes on the boards, but my family
ESPECIALLY loves pumpkin cheesecake…thank you once more!!!!
FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/27 4:47 PM
TO: ALL FROM: IRWIN SOLOMON (JJGF65A) SUBJECT: R-MM
PHILLY,LOW-FAT
Yields
12 Servings
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