Pumpkin Cognac Cheesecake Recipe

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.

What Makes This Pumpkin Cognac Cheesecake Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin Cognac Cheesecake.

Ready to make this Pumpkin Cognac Cheesecake Recipe? Let’s do it!

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Ingredients & Directions


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

From

Yields
12 Servings



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