Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Pumpkin Cognac Cheesecake Supreme

StarStarStarHalf starEmpty star

Your rating

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
* Camera
¼ cup almonds
ground
Camera
2 tablespoons sugar
Camera
½ teaspoon ginger
ground
Camera
½ teaspoon cinnamon
Camera
6 tablespoons butter
unsalted, melted
Camera
Filling
2 pounds cream cheese
softened
Camera
1 ¼ cups sugar
Camera
3 tablespoons cognac
Camera
3 tablespoons maple syrup
Camera
1 teaspoon ginger
ground
Camera
1 teaspoon cinnamon
Camera
½ teaspoon nutmeg
Camera
4 large eggs
at room temperature
Camera
¼ cup heavy whipping cream
Camera
1 cup canned pumpkin purée
Camera
Topping
1 ½ cups sour cream
Camera
3 tablespoons sugar
Camera
1 tablespoon cognac
Camera
1 tablespoon maple syrup
Camera
½ cup almonds
sliced, toasted for garnish
Camera

Ingredients

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

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

Comments


 

 

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?
 

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

 

Email this recipe