PUMPKIN COGNAC CHEESECAKE

      Title: PUMPKIN COGNAC CHEESECAKE
  Categories: Cheesecakes, Cakes, Desserts
       Yield: 12 Servings
  
 MMMMM------------------IRWIN E.SOLOMON JJGF65A-----------------------
 
 MMMMM----------------------PHILLY.INQUIRER---------------------------
 
 MMMMM----------------------MARILYNN MARTER---------------------------
 
 MMMMM-----------------------FOR THE CRUST----------------------------
   1 1/2 c  Finely crushed graham
            Cracker crumbs
     1/4 c  Almonds; ground
       2 tb Sugar
     1/2 ts Ginger; ground
     1/2 ts Cinnamon
       6 tb Unsalted butter; melted
 
 MMMMM----------------------FOR THE FILLING---------------------------
       2 lb Cream cheese; softened
   1 1/4 c  Sugar
       3 tb Cognac
       3 tb Maple syrup
       1 ts Ground ginger
       1 ts Cinnamon
     1/2 ts Nutmeg
       4 lg Eggs; at room temperature
     1/4 c  Heavy cream
       1 c  Canned pumpkin
 
 MMMMM----------------------FOR THE TOPPING---------------------------
   1 1/2 c  Sour cream
       3 tb Sugar
       1 tb Cognac
       1 tb Maple syrup
     1/2 c  Sliced almonds; toasted for
            Garnish
  
     Generously grease a 10" springform pan with vegetable shortening..
     To prepare the crust,thoroughly combine crumbs,ground almonds,sugar,
   ginger,cinnamon,and melted butter..Press firmly into bottom of the
   greased springform pan.Set aside.Heat oven to 250 deg..
     To prepare filling,beat softened cream cheese smooth in
   mixer.Gradually add the sugar,beating until light and fluffy.Add
   cognac,maple syrup,ginger,cinnamon and nut meg.Blend well.Add eggs
   one at a time.Beat well after each addition.Add cream and pumpkin.Mix
   well.Pour filling into unbaked crust,and smooth the top.Bake for two
   hours,until soft but firm.Shake pan slightly.Cake should not
   wiggle.Remove and let cool on a rack for 30 minutes.After 20
   minutes,heat oven to
       350    deg.
     To prepare topping.combine sour cream,sugar,cognac and maple
   syrup.Mix thoroughly.Spread topping on cooled cheesecake.Return
   assembled cheesecake to oven for 7 minutes.Remove and let cheesecake
   cool on a rack for at least 4 hours at room temperature before
   removing sides of springform pan. Garnish outer edge of cake with
   toasted almond slices.To serve,slice cheesecake with warm knife.Makes
   12 or more servings..... Your Link To The Philly.Inquirer Irwin E.
   JJGF65A 01/27/93 01:25 pm
          FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/27 6:52 PM
   
   TO:      IRWIN SOLOMON   (JJGF65A) FROM: MARGE NEMETH (GNFK05B)
   SUBJECT: R-MM PHILLY CAKES
   
   Irwin,
   
   Another winner here!!! This looks great, I can't wait to try it, and
   I try ALL the cheesecake recipes on the boards, but my family
   ESPECIALLY loves pumpkin cheesecake...thank you once more!!!!
          FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/27 4:47 PM
   
   TO:      ALL FROM: IRWIN SOLOMON (JJGF65A) SUBJECT: R-MM
   PHILLY,LOW-FAT
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