Made this last year for my practicum group while still in the program, and it got rave reviews :) Tried it again for Halloween this year at Grandma's, and again, it was a hit. Think it's a keeper!
Pumpkin Cognac Cheesecake
Originally from: Cool Culinary
2 lbs cream cheese
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 tbsp molasses
1 tsp GOOD vanilla + 1/4 cup cognac or brandy
2 eggs + 2 egg yolks
1/2 cup sour cream
1 cup canned Libbys pumpkin (not the pie filling!)
1/4 tsp cinnamon, pinch of cloves, sprinkle of nutmeg + pinch kosher salt
Take a 10′ spring form pan,
Spray the pan w/ non-stick spray. Wrap pan very tightly in aluminum foil all around the bottom & sides.
Pulse a 1/2 box of Famous dark wafer cookies in cuisinart, into a bowl, 1/4 cup sugar, 1/4 cup melted butter. Press into to the bottom of the pan. Whew the hard part's over!
*You could also make a crust using any chocolate wafer cookies, OR gingersnaps for a twist!
Beat cream cheese until smooth, and LUMP free, scraping bowl frequently, mix in sugars, molasses, vanilla, cognac, eggs, yolks, sour cream, pumpkin &; spices.
Pour into the prepared pan. Set into a pan with tall sides & fill w/ warm water. (I have skipped this step both times I've made it, and it just takes a little longer to bake and you have to watch it carefully to make sure it's baking evenly. Bad, I know! SO don't skip this.)
Bake at 325 degrees for 45 minutes to 1 hour. Turn off the oven and let sit for another 20-30 minutes. Cake should be set & fairly firm! I stick the blade of a very thin paring knife thru the center, it should come out clean. Your going to cover the top, so don’t worry if you have a few cracks. I usually don’t. Let cool in the water bath. Chill overnight.
Remove foil wrapper, run a hot wet knife around the cake & unmold.
You can press crushed chocolate wafers into the sides or ditto w/ amaretti cookies.
You can cover the top w/fresh whipped cinnamon cream, or white chocolate buttercream or a smooth layer of chocolate ganache or anything else that sounds good to you.
YUM.
Spray the pan w/ non-stick spray. Wrap pan very tightly in aluminum foil all around the bottom & sides.
Pulse a 1/2 box of Famous dark wafer cookies in cuisinart, into a bowl, 1/4 cup sugar, 1/4 cup melted butter. Press into to the bottom of the pan. Whew the hard part's over!
*You could also make a crust using any chocolate wafer cookies, OR gingersnaps for a twist!
Beat cream cheese until smooth, and LUMP free, scraping bowl frequently, mix in sugars, molasses, vanilla, cognac, eggs, yolks, sour cream, pumpkin &; spices.
Pour into the prepared pan. Set into a pan with tall sides & fill w/ warm water. (I have skipped this step both times I've made it, and it just takes a little longer to bake and you have to watch it carefully to make sure it's baking evenly. Bad, I know! SO don't skip this.)
Bake at 325 degrees for 45 minutes to 1 hour. Turn off the oven and let sit for another 20-30 minutes. Cake should be set & fairly firm! I stick the blade of a very thin paring knife thru the center, it should come out clean. Your going to cover the top, so don’t worry if you have a few cracks. I usually don’t. Let cool in the water bath. Chill overnight.
Remove foil wrapper, run a hot wet knife around the cake & unmold.
You can press crushed chocolate wafers into the sides or ditto w/ amaretti cookies.
You can cover the top w/fresh whipped cinnamon cream, or white chocolate buttercream or a smooth layer of chocolate ganache or anything else that sounds good to you.
YUM.
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