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REC: Pumpkin Cheesecake with Cognac from WINNERS Cookbook by the Jr. League of Indianapolis==>

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2003 posts
Joined: Mar 10, 2006


Posted to Thread #11840 at 10:42 am on Aug 30, 2008

Pumpkin Cheesecake
Outstanding for Thanksgiving or anytime of the year!

1-1/2 cups graham cracker crumbs
1/3 cup ground almonds
1/2 tsp ground ginger
1/2 tsp ground cinnamon
2 Tbsp granulated sugar (optional)
1/3 cup butter, melted

4 (8-ounce) packages cream cheese, softened
1-1/4 cups granulated sugar
3 Tbsp real maple syrup
3 Tbsp cognac
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp freshly ground nutmeg
4 eggs, at room temperature
1/4 cup heavy (whipping) cream
1 cup pumpkin puree

2 cups sour cream
1/4 cup granulated sugar
1 Tbsp real maple syrup
1 Tbsp cognac
1/4 cup blanched whole almonds, sauted in butter for garnish

Preheat oven to 425 degrees F.

Combine crust ingredients and press evenly into bottom of a 10-inch springform pan. Bake at 425 degrees F. for 10 minutes. (10 minutes is too long IMHO--I just bake the crust for 7 minutes.) Remove pan from oven and reduce temperature to 325 degrees F.

Beat cream cheese in large bowl until smooth. Add sugar gradually, beating until fluffy and light. Add maple syrup, cognac, ginger, cinnamon and nutmeg. Add eggs, 1 at a time, beating thoroughly after each addition. Add cream and pumpkin; mix well.

Pour filling mixture into crust. Bake at 325 degrees F. for 45-60 minutes until center is set. Turn off oven. Do not open oven door! One hour after oven is turned off, remove cake from oven.

Preheat oven to 425 degrees F.

Stir together sour cream, sugar, syrup and cognac until well blended; spread over cake. Bake at 425 degrees for 10 minutes. Allow cheesecake to cool to room temperature for about 1 hour.

Arrange almonds in a ring around perimeter of cake. (I then let the cheesecake sit on a cake rack at room temp for another couple of hours before chilling. Wigs) Chill at least 3 hours before removing sides of pan. (Overnight is better. Wigs) Enjoy!

Note: Must be refrigerated.

BTW, if you have the time, bake this cheesecake in a real cheesecake pan (NOT a springform pan). Wrap the outside of the pan in 1) a turkey- sized oven baking bag followed by 2) 2 layers of heavy-duty aluminum foil and bake the cake in a water bath (boiling hot water) in a preheated 325-degree F oven for about 70 minutes or until the internal temp is 145 degrees. Remove from oven and add the sour cream topping mixture and bake at 425 degrees for 7 minutes (still in your water bath). Remove cake from oven and let cake sit in the water bath on a cooling rack for 45 minutes. Then remove the cheesecake from the water bath and cool cheesecake on rack on the counter for 4 hours and then refrigerate (overnight is best). Enjoy!

NOTE from Caryn: This cheesecake does NOT freeze well.

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