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Pumpkin Cognac Cheesecake Supreme

 
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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

servings

Prep

35

min

Cook

2

hrs

Ready

6

hrs

Trans-fat Free
 

Ingredients

Crust
1 ½ cups graham cracker crumbs
finely crushed
*
¼ cup almonds
ground
2 tablespoons sugar
½ teaspoon ginger
ground
*
½ teaspoon cinnamon
6 tablespoons butter
unsalted, melted
Filling
2 pounds cream cheese
softened
1 ¼ cups sugar
3 tablespoons cognac
3 tablespoons 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 cups sour cream
3 tablespoons 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 deg.

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 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 deg.

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

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Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 40467% of calories from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 17g 87%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 220mg 9%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 4%
Sugars g
Protein 14g
Vitamin A 63% Vitamin C 1%
Calcium 9% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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