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Pumpkin Cognac Cheesecake

Pumpkin Cognac Cheesecake Pumpkin Cognac Cheesecake Pumpkin Cognac Cheesecake

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









Trans-fat Free


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


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




marie france

le cheesecake etais du tres bonne saveur et tres belle presentation

almost 12 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!

almost 6 years ago

United States

I subbed almonds for pecans. Forgot the ginger in the crust and pre-baked crust for about 15 mins (meant to do 10 but forgot about it). Added filing to crust and put it in at 250 degrees as directed. After 2 hrs in the over, cake still jiggled a lot. Left it in for another 45 or so minutes and it still jiggled. I then gave up and turned off the oven and left the cake in it to cool for 4 hrs. Removed cake (it no longer jiggled), heated oven to 350, and added topping to cake. Baked for 10. Tastes great and set perfectly.

almost 3 years ago

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?


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