Pumpkin, cognac, cream cheese, sour cream and spices make this cheesecake creamy, smooth, rich and delicious. The toasted almonds adds extra nuttiness, and it also gives the cheesecake a beautiful coating on the outer edge. This is the kind of cheesecake that everyone gives a big “WOW".
YIELD
18 servingsPREP
35 minCOOK
2 hrsREADY
6 hrsIngredients
Directions
To prepare the crust:
Generously grease a 10 inch springform pan with butter.
Thoroughly combine crumbs, ground almonds, sugar, ginger, cinnamon, and melted butter.
Press firmly into bottom of the greased springform pan.
Set aside.
To prepare filling:
Beat softened cream cheese smooth in mixer.
Heat oven to 250 degree F.
Gradually add the sugar, beating until light and fluffy.
Add cognac, maple syrup, ginger, cinnamon and nut meg. 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 degree F.
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.
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