*  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  cup           Finely crushed graham
                         Cracker crumbs
      1/4  cup           Almonds -- ground
    2      tablespoon    Sugar
      1/2  teaspoon      Ginger -- ground
      1/2  teaspoon      Cinnamon
    6      tablespoon    Unsalted butter -- melted
                         -----FOR THE FILLING-----
    2      pound         Cream cheese -- softened
    1 1/4  cup           Sugar
    3      tablespoon    Cognac
    3      tablespoon    Maple syrup
    1      teaspoon      Ground ginger
    1      teaspoon      Cinnamon
      1/2  teaspoon      Nutmeg
    4      lg            Eggs -- at room temperature
      1/4  cup           Heavy cream
    1      cup           Canned pumpkin
                         -----FOR THE TOPPING-----
    1 1/2  cup           Sour cream
    3      tablespoon    Sugar
    1      tablespoon    Cognac
    1      tablespoon    Maple syrup
      1/2  cup           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
 
 
 
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