How to Make Holiday Pumpkin Cheesecake

This is a very special pumpkin cheesecake recipe that is perfect for your holiday dinners and parties! Be warned - this is a sweet and decadent dessert!

Difficulty: Moderate

Instructions

Things You'll Need:

• CRUST
• 1 1/2 cups graham cracker crumbs
• 1/3 cup ground almonds
• 1/2 tsp. ginger
• 1/2 tsp. cinnamon
• 1/3 cup butter, melted
• FILLING
• 32 oz. cream cheese, softened
• 1 1/4 cups sugar
• 3 Tbsp. pure maple syrup
• 3 Tbsp. cognac or brandy
• 1 tsp. ginger
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 4 eggs at room temperature
• 1/4 cup heavy cream
• 1 cup pumpkin puree
• TOPPING
• 2 cups sour cream
• 1/4 cup sugar
• 1 Tbsp. pure maple syrup
• 1 Tbsp. cognac or brandy
• 1/4 cup almonds
• 2 Tbsp. butter
• 10 inch springform pan
• 1 medium bowl
• 2 large bowls
• electric mixer or stand mixer
• skillet

1. To Make the Crust: Preheat the oven to 425 degrees. In a bowl, mix together the graham cracker crumbs, ground almonds, ginger, cinnamon, and butter. Gently press onto the bottom of the springform pan. Bake for 10 minutes. Take the pan out of the oven.

2. Lower the oven temperature to 325 degrees.

3. To Make the Filling: In a large bowl, beat the cream cheese until smooth with the electric mixer. Gradually add the sugar. Beat until the cream cheese mixture is fluffy. Mix in the maple syrup, cognac or brandy, ginger, cinnamon, and nutmeg. Blend very well with the mixer. Add the eggs, one at a time. Beat well after you add each egg. Mix in the heavy cream and pumpkin puree. Beat the cream cheese mixture well till creamy and smooth. Pour into the springform pan.

4. Bake for 45 minutes at the 325 degree oven. DO NOT OPEN DOOR DURING COOKING! Turn off the oven at 45 minutes and leave the cheesecake in the oven for 1 hour. AGAIN DO NOT OPEN DOOR! Remove the cheese after 1 hour.

5. To Make the Topping: Preheat the oven to 425 degrees. In a large bowl, mix together the sour cream, sugar, maple syrup, and cognac or brandy. Spread over the cheese and bake for 10 minutes.

6. Remove the cheesecake and let cool for 1 hour. In a skillet, sautee the almonds in the 2 Tbsp. of butter. Arrange the almonds in a decorative ring or design on top of the cheesecake. Put in the refrigerator to chill for at least 3 hours before removing from the springform pan.

[mvalora]

on 9/21/2009 Yum! Sounds delicious!