Pumpkin Cheesecake

Click Here to print recipe

Recipe from the Philadelphia restaurant, Under the Blue Moon and published in Bon Appétit’s Favorite Restaurant Recipes, 1982

12 servings

Crust

1 ½ cups graham cracker crumbs

1/3 cup ground almonds

½ teaspoon ginger

½ teaspoon cinnamon

1/3 cup (3/4 stick) butter, melted

Filling

4 8-ounce packages softened cream cheese

1/1/4 cups sugar

3 tablespoons maple syrup

3 tablespoons Cognac

1 teaspoon ginger

1 teaspoon nutmeg

4 eggs, room temperature

¼ cup whipping cream

1 cup cooked or canned pumpkin

Topping

2 cups sour cream

¼ cup sugar

1 tablespoon maple syrup

1 tablespoon Cognac

¼ cup almonds

1 tablespoon butter

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.

For 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.

Pour filling 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.

For 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 hour.

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.