Don't miss another issue…      Subscribe

Pumpkin Cognac Cheesecake

 
522048f8badddba5fb76 550
809

This recipe turned out excellent. Only lasted 24hrs in my fridge. Friends have already put in a request to have one for the holidays.

Yield

16

servings

Prep

30

min

Cook

Ready

Trans-fat Free
 

Ingredients

Crust
1 ½ cup graham cracker crumbs
finely crushed
*
¼ cup almonds
ground
2 tablespoon sugar
½ teaspoon ginger
ground
*
½ teaspoon cinnamon
6 tablespoon butter
unsalted, melted
Filling
2 pound cream cheese
softened
1 ¼ cup sugar
3 tablespoon cognac
3 tablespoon maple syrup
1 teaspoon ginger
ground
*
1 teaspoon cinnamon
½ teaspoon nutmeg
4 large eggs
at room temperature
¼ cup heavy whipping cream
1 cup canne pumpkin purée
Topping
1 ½ cup sour cream
3 tablespoon sugar
1 tablespoon cognac
1 tablespoon maple syrup
½ cup almonds
sliced, toasted, for garnish

Directions

Generously grease a 10-inch 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℉ (120℃) F.

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 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 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℉ (180℃).

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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

marie france
key largo
 almost 8 years ago

le cheesecake etais du tres bonne saveur et tres belle presentation

Santa Maria, United States
 almost 2 years ago

Going on 3 hours in the oven and it's still wiggly. 2 pounds of cream cheese must be too much! Not happy!

Nutrition Facts

Serving Size 149g (5.3 oz)
Amount per Serving
Calories 45467% of calories from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 19g 97%
Trans Fat 0g
Cholesterol 141mg 47%
Sodium 247mg 10%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 5%
Sugars g
Protein 16g
Vitamin A 71% Vitamin C 2%
Calcium 10% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
A variety of winter squash: Turban, Hubbard, Carnival (Acorn), Butternut, Spaghetti Squash, Kuri and mini-pumpkins

Winter Squash, Thick Skin, Warts, Weird or Scary but Don’t Be Afraid of this Flavor Packed Nutritional Powerhouse

Autumn is the perfect time of year to try Winter Squash. Unlike the varieties of squash that are available throughout the summer, Winter Squash is known for its hard shell and odd shape. Whether shopping at a Farmer's Market or the grocery store, it's hard to miss the weird shaped vegetables that are now available in abundance.

A blue pumpkin, generally only found at Fall Farmers Markets

At the Fall Market: Squash, Apples and Blue Pumpkins?

The rich colors of autumn are captured in the gorgeous produce that is available at fall farmers markets across the country. Delicious fruits and vegetables such as pumpkins, squash, apples, pears, plums, corn and sweet potatoes are coming into season.

More breaking news

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed