Pumpkin Cognac Cheesecake
“My friends and family love this cheesecake variation and beg me for the recipe!”
crust:
1.5 cups finely crushed graham crackers
1 stick melted butter
filling:
2 pounds softened cream cheese
1.25 cups sugar
3 Tbsp cognac (like Hennessey)
3 Tbsp maple syrup
1 tsp ginger
1 tsp cinnamon
0.5 tsp nutmeg
4 large eggs (let them sit out until room temperature)
0.25 cup heavy whipping cream
1 cup canned pumpkin
topping:
1.5 cups sour cream
3 Tbsp sugar
1 Tbsp cognac
1 Tbsp maple syrup
Grease a 10-inch springform pan and press crust mixture into bottom. If you have parchment paper, I recommend laying a sheet on the bottom and use the sides of the springform pan to hold it in place rather than greasing the bottom.
Beat cream cheese in large bowl. Gradually add sugar. Add cognac, syrup and spices. Add eggs one at a time, then cream, then pumpkin.
Pour into pan and smooth out the top.
Bake for two hours at 250 degrees. Shake the pan gently. The filling shouldn’t wiggle. Remove from oven for 30 minutes.
Mix all topping ingredients and spread over cooled filling. Return to oven and bake for 7 minutes at 350 degrees.
Let cake cool completely before trying to remove pan. (If your sides look ugly, pat some graham cracker crumbs on it to hide mistakes).
Cut with a warm knife. Serves between 8-12.
Submitted by Jess in Statesville
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