Pumpkin cheesecake recipe, Holiday recipes, Pumpkin pie recipes

The following pumpkin cheesecake recipe has the delicious pumpkin spice flavor with the rich cream cheese flavor. This is a great addition to your holiday recipes or for those of you who just love pumpkin recipes.

PUMPKIN CHEESECAKE

• 1 ½ Cups graham cracker crumbs


• ½ Cup ground almonds


• ½ Teaspoon ground ginger


• ½ Teaspoon ground cinnamon


• 1/3 Cup melted butter


• 4 Packages (8 ounces each) cream cheese


• 1 ¼ Cups sugar


• 3 Tablespoons maple syrup


• 3 Tablespoons cognac


• 1 Teaspoon ground ginger


• 1 Teaspoon cinnamon


• ½ Teaspoon nutmeg


• 4 Large eggs


• ¼ Cup heavy cream


• 1 Cup cooked or canned pumpkin

Preheat oven to 425F degrees.

Combine the crumbs, almonds, ½ teaspoon ginger, ½ teaspoon cinnamon and melted butter; press in the bottom of a 10 inch spring form pan.

Bake for 10 minutes or until lightly browned.

Set out to cool.

Reduce oven temperature to 325F degrees.

Beat the cream cheese until smooth; gradually add the sugar beating until light and fluffy.

Blend in the maple syrup, cognac, ginger, cinnamon and nutmeg.

Add the eggs one at a time beating well after each addition.

Add the cream and the pumpkin and mix well.

Pour the filling into the cooled crust and bake for 45 minutes.

DO NOT OPEN THE OVEN DOOR. Turn off the oven and let the pumpkin cheesecake set in the off oven for an additional 1 hour. Then remove cheesecake from oven. Make topping.

PUMPKIN CHEESECAKE TOPPING

• 2 Cups sour cream


• ¼ Cup sugar


• 1 Tablespoon maple syrup


• 1 Tablespoon cognac


• ¼ Cup chopped almonds


• 1 Tablespoon butter

Preheat oven to 425F degrees.

Blend the sour cream, sugar, maple syrup and cognac.

Spread over the pumpkin cheesecake recipe and bake for 10 minutes.

Allow the cheesecake to cool for 1 hour.

Sautee the almonds in the butter and arrange in a ring around the outside of the cake.

Chill for several hours or overnight before removing from pan and serving.

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