*  Exported from  MasterCook  *

                        Pumpkin Cognac Cheesecake

Recipe By     : Marilynn Marter, Philly Inquirer
Serving Size  : 12   Preparation Time :0:00
Categories    : Cheesecakes                      Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Crust:
   1 1/2  c             Graham cracker crumbs --
                        - finely crushed
     1/4  c             Almonds -- ground
   2      tb            Sugar
     1/2  ts            Ginger -- ground
     1/2  ts            Cinnamon
   6      tb            Unsalted butter -- melted
                        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
                        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.

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°F.

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 2 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°F.

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.

Yield: 12 Servings

Posted by: Irwin E. Solomon (JJGF65A)


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