Pumpkin Cognac Cheesecake
-----IRWIN E.SOLOMON JJGF65A----- -----PHILLY.INQUIRER----- -----MARILYNN MARTER----- -----FOR THE CRUST----- 1 1/2 cup Finely crushed graham Cracker crumbs 1/4 cup Almonds -- grou...
Ingredients
- 2tablespoonsugar
- 1/2teaspoonginger -- ground
- 1/2teaspooncinnamon
- 6tablespoonunsalted butter -- melted
- 11/4 cup sugar
- 3tablespooncognac
- 3tablespoonmaple syrup
- 1teaspoonground ginger
Directions
- 1
IRWIN E.SOLOMON JJGF65A----- -----PHILLY.INQUIRER----- -----MARILYNN MARTER----- -----FOR THE CRUST----- 1 1/2 cup Finely crushed graham Cra
- 2
To prepare the crust,thoroughly combine crumbs,ground almonds,sugar, ginger,cinnamon,and melted butter.Press firmly into bottom of the grea
- 3
To prepare filling,beat softened cream cheese smooth in mixer.Gradually add the sugar,beating until light and fluffy.Add cognac,maple syrup,
- 4
To prepare topping.combine sour cream,sugar,cognac and maple syrup.Mix thoroughly.Spread topping on cooled cheesecake.Return assembled chees
- 5
Garnish outer edge of cake with toasted almond slices.To serve,slice cheesecake with warm knife.Makes 12 or more servings.
- 6
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