posted by Joy 10-28-98 12:11 PM
Pumpkin Cheesecake
1 1/2 cups graham cracker crumbs
1/2 cup almonds -- ground
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/3 cup butter -- melted
4 8 oz packs cream cheese
1 1/4 cups sugar
3 tablespoons maple syrup
3 tablespoons cognac
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 egg -- room temp
1/4 cup heavy cream
1 cup pumpkin -- canned
2 cups sour cream
1/4 cup sugar
1 tablespoon maple syrup
1 tablespoon cognac
1/4 cup almonds
1 tablespoon butter
For crust: Preheat oven to 425.
Combine first five ingredients and press in even layer on bottom of 10" springform pan. Bake 10 minutes. Remove pan from oven and reduce oven temp to 325. For filling: Beat cream cheese with electric mixer until smooth. Gradually add sugar, beating until light and fluffy.
Add maple syrup, cognac. ginger, cinnamon and nutmeg. Blend thoroughly. Add eggs one at a time, beating well after
each addition. Add cream and pumpkin and mix well. Pour filling mixture into prepared crust.
Bake for 45 minutes. Turn off oven. Do not open oven door during baking time or for 1 hour after oven is turned off.
Remove cake. Topping: Preheat oven to 425. Blend sour cream, sugar, maple syrup and cognac.
Spread over cake. Bake for 10 minutes. Allow cheesecake to cool at room temp for 1 hour. Saute almonds in butter.
Arrange in ring around perimeter of cake. Chill at least 3 hours before removing sides of pan.