Pumpkin Cognac Cheesecake
| Yield: | 12 Servings |
| Categories: | Cakes, Desserts, Cheesecakes |
| 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 |
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