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Cognac Pumpkin Cheesecake




Source of Recipe


Internet


List of Ingredients




Gingersnap Crust:
1 cup finely crushed gingersnaps or graham crackers
3 tablespoons sugar
1 tsp cinnamon
1/4 butter or margarine, melted

Pumpkin Filling:
4 8oz. packages cream cheese, softened
1 cup brown sugar, firmly packed
1/4 cup flour
4 large eggs, room temperature
1 15oz can unsweetened pumpkin
1/4 cup heavy cream
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
3 tablespoons cognac
2 tablespoons maple syrup

Topping:
16 oz. sour cream
1/4 cup sugar
1 tablespoon maple syrup
1 tablespoon cognac or vanilla
1/2 cup sliced almond, sauteed in butter *OR*
3 tablespoons crushed gingersnaps


Recipe



Crust Preparation:
Preheat oven to 350°.
Combine ingredients and press evenly into the bottom of a lightly greased 10" spring-form pan. bake for 10-minutes. Remove from oven and let cool.


Filling Preparation:
In a large bowl of an electric mixer beat the cream cheese, sugar and flour until well mixed. Add the eggs, one at a time, stopping to scrape the sides of the bowl. Beat until light and fluffy.

Add the canned pumpkin, heavy cream, cinnamon, ginger, nutmeg, cognac and maple syrup, and beat until very well blended.

Pour into prepared crust and bake in the middle of the oven for 50-55 minutes, or until the edges are beginning to brown (center will not be firm). Turn off the heat, open the oven door slightly, and let cake cool for 1 hour.

Remove from oven and cool cake for at least an hour or more before adding topping.

Topping Preparation:
Preheat oven to 350°.
Mix together sour cream, sugar, maple syrup, and cognac or vanilla. Spread evenly and bake for 10 minutes. remove from oven and cool on a rack. Refrigerate at least 12 hours. Garnish with gingersnaps or almonds.