*  Exported from  MasterCook  *
 
                         PUMPKIN COGNAC CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cheesecakes                      Cakes
                 Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           ---           -------IRWIN E.SOLOMON
                         JJGF65A------------------
                         -----PHILLY.INQUIRER-----
                         -----MARILYNN MARTER-----
                         -----FOR THE CRUST-----
    1 1/2   c            Finely crushed graham
                         Cracker crumbs
      1/4   c            Almonds -- ground
    2       tb           Sugar
      1/2   ts           Ginger -- ground
      1/2   ts           Cinnamon
    6       tb           Unsalted butter -- melted
                         -----FOR THE FILLING-----
    2       lb           Cream cheese -- softened
    1 1/4   c            Sugar
    3       tb           Cognac
    3       tb           Maple syrup
    1       t            Ground ginger
    1       t            Cinnamon
      1/2   ts           Nutmeg
    4       lg           Eggs -- at room temperature
      1/4   c            Heavy cream
    1       c            Canned pumpkin
                         -----FOR THE TOPPING-----
    1 1/2   c            Sour cream
    3       tb           Sugar
    1       tb           Cognac
    1       tb           Maple syrup
      1/2   c            Sliced almonds -- toasted for
                         Garnish
 
     Generously grease a 10 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.Makes 12 or more
   servings..... Your Link To The Philly.Inquirer Irwin
   E. JJGF65A 01/27/93 01:25 pm
          FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME:
   01/27 6:52 PM
   
   TO:      IRWIN SOLOMON   (JJGF65A) FROM: MARGE NEMETH
   (GNFK05B) SUBJECT: R-MM PHILLY CAKES
   
   Irwin,
   
   Another winner here!!! This looks great, I can't wait
   to try it, and I try ALL the cheesecake recipes on the
   boards, but my family ESPECIALLY loves pumpkin
   cheesecake...thank you once more!!!!
          FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME:
   01/27 4:47 PM
   
   TO:      ALL FROM: IRWIN SOLOMON (JJGF65A) SUBJECT:
   R-MM PHILLY,LOW-FAT
  
 
 
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