Don't miss another issue…      Subscribe

Pumpkin Cognac Cheesecake Supreme


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".













Trans-fat Free


1 ½ cups graham cracker crumbs
finely crushed
¼ cup almonds
2 tablespoons sugar
½ teaspoon ginger
½ teaspoon cinnamon
6 tablespoons butter
unsalted, melted
2 pounds cream cheese
1 ¼ cups sugar
3 tablespoons cognac
3 tablespoons 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 cups sour cream
3 tablespoons sugar
1 tablespoon cognac
1 tablespoon maple syrup
½ cup almonds
sliced, toasted for garnish


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.


* not incl. in nutrient facts

Add review




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?


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


Founded in 1996.

© 2023 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed