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Pumpkin Cognac Cheesecake Supreme

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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".

 

Yield

18 servings

Prep

35 min

Cook

2 hrs

Ready

6 hrs
Trans-fat Free

Ingredients

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

Amount Measure Ingredient Features
Crust
355 ml graham cracker crumbs
finely crushed
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59 ml almonds
ground
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3E+1 ml sugar
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2.5 ml ginger
ground
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2.5 ml cinnamon
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9E+1 ml butter
unsalted, melted
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Filling
907.2 g cream cheese
softened
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296 ml sugar
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45 ml cognac
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45 ml maple syrup
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5 ml ginger
ground
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5 ml cinnamon
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2.5 ml nutmeg
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4 large eggs
at room temperature
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59 ml heavy whipping cream
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237 ml canned pumpkin purée
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Topping
355 ml sour cream
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45 ml sugar
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15 ml cognac
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15 ml maple syrup
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118 ml almonds
sliced, toasted for garnish
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 40467% 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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