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Pumpkin Cognac Cheesecake




Source of Recipe


amethysts-recipes.com


List of Ingredients




CRUST
1-1/2 cups graham cracker crumbs
1/4 cup ground almonds
2 tablespoons sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
6 tablespoons butter or margarine, melted




Recipe



Grease a 10-inch springform pan with butter.

In a medium bowl, combine cracker crumbs, ground almonds, sugar, ginger, cinnamon, and melted butter; mix thoroughly. Press onto bottom of prepared springform pan; set aside.

FILLING

4 8-ounce packages cream cheese, softened
1-1/4 cups sugar
3 tablespoons cognac
3 tablespoons maple syrup
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 eggs
1/4 cup heavy cream
1 cup pumpkin

Preheat oven to 250°F.

In a large mixing bowl, beat cream cheese until smooth. Add sugar; beat until light and fluffy. Add cognac, maple syrup, ginger, cinnamon, and nutmeg; beat until well blended. Add eggs, one at a time, beating well after each addition. Add cream and pumpkin, beating until well blended. Pour into prepared crust.

Bake for 2 hours or until just set. Cool in pan on a wire rack for 30 minutes.

Increase oven temperature to 350°F.

TOPPING---

1-1/2 cups sour cream
3 tablespoons sugar
1 tablespoon cognac
1 tablespoon maple syrup
1/2 cup sliced almonds, toasted

In a medium bowl, combine sour cream, sugar, cognac, and maple syrup; mix thoroughly. Spread over cooled cheesecake.

Bake for 7 minutes. Let cool to room temperature. Chill for at least 4 hours. Garnish outer edge of cheesecake with sliced almonds.

Serves 10