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REC: Pumpkin Cheesecake with Cognac from WINNERS Cookbook by the Jr. League of Indianapolis==>
Joined: Mar 10, 2006
Posted to Thread #11840 at 10:42 am on Aug 30, 2008
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.
Other messages in this thread:
- 11840. I did a dessert buffet for about 200 people on August 16; inside is the list of things made. - wigs - 7:17pm on 08/29/08 (45)
- REC: Caramel-Pecan Black Bottom Pie [NT] [LINK] - wigs - 7:17pm on 08/29/08
- Double Lemon Cream Pie (used 10" deep dish pie plate & I doubled crust amts) [NT] [LINK] - wigs - 7:19pm on 08/29/08
- Double Lemon Cream Pie REC in its original 9-inch deep dish form by CynUpstateNY==> - wigs - 7:26pm on 08/29/08
- Darn impressive, girl! Any one the hands-down favorite? Most raves? [NT] - MarilynFL - 7:24pm on 08/29/08
- MarilynFL, you are faster than a speeding bullet! The trifles were spectacular. Recipe's a comin'! [NT] - wigs - 7:27pm on 08/29/08
- MarilynFL, I'm finally back to your questions! The most compliments came for the Trifle and for the - wigs - 2:51am on 08/30/08
- Mrs. Neil's Peach Pie suggested by GayR to Michael in Phoenix at [LINK] - wigs - 7:33pm on 08/29/08
- Bourbon Pumpkin Cheesecake [LINK] - wigs - 7:41pm on 08/29/08
- Wow! Wigs...truly impressive. Can you post the Pumpkin Cheesecake with Cognac Sour Cream Topping? [NT] - Traca - 5:04am on 08/30/08
- REC: Pumpkin Cheesecake with Cognac from WINNERS Cookbook by the Jr. League of Indianapolis==> - wigs - 10:42am on 08/30/08
- Thank you! This looks fabulous. [NT] - Traca - 2:01am on 08/31/08
- Hummingbird Cake from So. Living [LINK] - wigs - 7:44pm on 08/29/08
- does anyone know why this cake is called "hummingbird" ? [NT] - AngAk - 9:23pm on 09/02/08
- I was wondering the same thing! Hope somebody answers! [NT] - PatBastrop - 9:02pm on 09/03/08
- Click on its name at the top (looks like there's no definitive answer). [NT] [LINK] - Shaun in TO - 9:58pm on 09/03/08
- It's because when you taste it you go "Hmmmmmmmmmmmmmmmmm" [NT] - cheezz - 11:35pm on 09/03/08
- Strawberry Lemon Bavarian Cake--I have been making this since 1990. It's delicious! [NT] [LINK] - wigs - 7:47pm on 08/29/08
- Praline-Pumpkin Torte from So. Living--another one of my T&Trues. - wigs - 7:52pm on 08/29/08
- Strawberry-Almond Chocolate Torte [LINK] - wigs - 7:57pm on 08/29/08
- Lemon Chiffon Tart by Lori Longbotham in LUSCIOUS LEMON DESSERTS - wigs - 8:16pm on 08/29/08
- iso Wigs: Could you please link me to George Geary's lemon curd recipe? - Ann - 11:55pm on 08/29/08
- I had Geo G's REC 4 Fresh Lemon Curd at the office 2day, but no time 2 post or chk old Gail's so ==> - wigs - 2:28am on 08/30/08
- Thank you "C" aka "wigs" for posting the Fresh Lemon Curd recipe here. It's very kind of you. NT [NT] - Ann - 5:59pm on 08/30/08
- Turtle Cheesecake (from Mary Crownover's CHEESECAKE EXTRAORDINAIRE) - wigs - 8:28pm on 08/29/08
- White Chocolate Tiramisu Trifle with Spiced Pears [LINK] - wigs - 8:39pm on 08/29/08
- Whew, 'twas easier making all the above than entering the data. LOL! This was the 4th year I have - wigs - 9:08pm on 08/29/08
- Wow, what an undertaking! Which one was your "gone too soon?" [NT] - MariaDNoCA - 10:11pm on 08/29/08
- IHands down it was Charlie's Caramel-Pecan Black Bottom Pie! I cut each of them into 18 slices, - wigs - 2:56am on 08/30/08
- Wigs, were these the same imperfect pies we discussed in another thread? It just goes to show you, - Joe - 4:41am on 08/30/08
- Yes, indeedy! There were no kitchen facilities where this shindig was held so I lugged an old - wigs - 10:20am on 08/30/08
- Wigs' Caramel-Pecan Black Bottom Slices with Buttery Caramel Drizzle... - charlie - 10:48am on 08/30/08
- Joe & Charlie--Forgot to mention that I sprinkled many, many MORE toasted pecans over those - wigs - 11:01am on 08/30/08
- Charlie, do you think that some long-ago chef/cook was trying to create a - wigs - 2:27pm on 08/31/08
- I'm sure of it! [NT] - charlie - 4:01pm on 08/31/08
- hah. we were on the same wavelength with the Menu section request. [NT] - AngAk - 7:38pm on 09/02/08
- Bravo. Nice job, Caryn. [NT] - Pat-NoCal - 3:07pm on 08/30/08
- wigs - What a Fantastic Job, I hereby name you "Confectionery Maven," of Finer Kitchens. [NT] - GayR - 1:07pm on 08/30/08
- All I can say is "WOW"!!!!! [NT] - Sandi in Hawaii - 6:04pm on 08/30/08
- I second that:) [NT] - deb-in-MI - 8:57pm on 08/30/08
- Ditto. Incredible! I get freaked out by 12 people, can't imagine 200. [NT] - Shaun in TO - 10:07pm on 08/30/08
- Wigs, this is just an overwhelming production! Congratulations on even wanting to undertake it all. - Marg CDN - 10:13pm on 08/30/08
- Marg, I really enjoy catering gigs like this one as it give me a great opportunity - wigs - 2:13pm on 08/31/08
- Amazing undertaking! [NT] - CynUpstateNY - 5:04pm on 08/31/08
- WIGS, WELL DONE!!!!!! What an undertaking. [NT] - joanietoo - 6:30pm on 08/31/08
- wow. such a nice selection. Maybe post your first post with the menu in our Menu section in T&T. [NT] - AngAk - 7:35pm on 09/02/08