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Recipe from the
Philadelphia restaurant, Under the Blue Moon and published in Bon Appétit’s Favorite
Restaurant Recipes, 1982
1 ½ cups graham
1/3 cup ground almonds
½ teaspoon ginger
1/3 cup (3/4
stick) butter, melted
packages softened cream cheese
1/1/4 cups sugar
1 teaspoon ginger
1 teaspoon nutmeg
4 eggs, room
¼ cup whipping
1 cup cooked or
2 cups sour cream
¼ cup sugar
¼ cup almonds
For crust: Preheat oven to 425°F. Combine
ingredients and press in even layer on bottom of 10-inch springform pan. Bake
10 minutes. Remove pan from oven and reduce oven temperature to 325°F.
filling: Beat cream
cheese with electric mixer until smooth. Gradually add sugar, beating until
fluffy and light. Add maple syrup, Cognac, ginger, cinnamon, and nutmeg. Blend
well. Add eggs 1 at a time, beating thoroughly after each addition. Add cream
and pumpkin and mix well.
mixture into prepared crust. Bake for 45 minutes. Turn off oven. Do not open
oven door during baking time for 1 hour after oven is turned off. Remove cake.
topping: Preheat oven
to 425°F. Blend sour cream, sugar, maple syrup, and Cognac. Spread over cake.
Bake for 10 minutes. Allow cheesecake to cool at room temperature for about 1
Sauté almonds in butter,
then arrange them in a ring around perimeter of cake. Chill at least 3 hours
before removing sides of pan.
Note: This cake freezes well.