Ingredients: |
Ingredients: Crust:
1½ c. graham cracker crumbs
⅓ c. almonds
½ tsp. ginger
½ tsp. cinnamon
⅓ c. unsalted butter (melted)
Cheesecake filling:
4 8oz. packages of cream cheese
1¼ c. sugar
3 tbsp. maple syrup
3 tbsp. brandy or cognac (use cheap stuff)
1 tsp. EACH ginger, cinnamon, and nutmeg
4 eggs (room temperature)
¼ c. whipping cream
1 c. canned pumpkin
Topping:
2 c. sour cream
¼ c. sugar
1 tbsp. maple syrup
1 tbsp. brandy or cognac (the cheap stuff)
¼ c. almonds (sauted in butter - optional)
|
Directions: |
Directions:Preheat oven to 425º F.
FOR CRUST:
Grind nuts in blender or food processor. Mix with all remaining crust ingredients. Press mixture into bottom only of your Springform pan. Bake for just 10 minutes and remove to counter area.
Reduce oven to 325º F.
FOR FILLING:
Cream the cream cheese in food processor or with a mixer until cheese is smooth. Add sugar and beat (or mix) until fluffy and light. Add syrup, cognac, ginger, cinnamon, and nutmeg - blend well.
Add eggs one at a time to mixture, beating in each egg. Add cream and pumpkin and mix well. Pour mixture into crust. Bake for 45 minutes at 325º F. Then, DO NOT OPEN OVEN DOOR, simply turn off oven and wait for one hour before removing cake. After removing cake, preheat oven to 425º F. DO NOT REMOVE SPRINGFORM.
FOR TOPPING:
Blend together all topping ingredients - except almonds. Spread over cake. Return cake to oven and bake for 10 minutes. Remove from oven after ten minutes baking time.
FINISHING:
Allow cake to cool for one hour. If desired, arrange almonds on outer rim of top. Chill at least 3 hours or overnight before serving. |
Personal
Notes: |
Personal
Notes: This is pretty simple. You can make it weeks ahead and freeze it (defrost overnight in the refrigerator). Try to make it at least the day before serving - it actually is yummier after setting awhile in the refrigerator.
I used to make this for holiday parties, Super Bowl, and once at Thanksgiving.
|
This recipe for PUMPKIN CHEESECAKE is from