The Best Pumpkin Cheesecake
I am not a food blogger but I am a cheesecake connoisseur. This is easily one of the best cheesecakes I have ever had. The recipe came from a greeting card my mother received in the 80s. We have no idea who the author is and it currently only lives on as a pdf scan. I feel it is my duty to cheesecake lovers to share this recipe so that everyone can enjoy a fantastic thanksgiving dessert. Because, pumpkin pie is mediocre at best.
Tip: DO NOT start this after 8pm. There are multiple rest periods so while active cooking is not very long you will be up very late if you start it too late in the day.
Oven: 325° and 425°
Makes one 10-inch cheesecake
Part 1
10-inch springform pan
1-1/2 cups graham cracker crumbs
1/3 cup ground almonds
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/3 cup butter, melted
Combine all ingredients and press into bottom of 10-inch springform pan. Bake 10 minutes at 425°. Remove pan from oven and reduce oven temperature to 325°.
Part 2
4 (8oz) packages cream cheese
1-1/4 cups sugar
3 tablespoons maple syrup
3 tablespoons cognac
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
4 eggs (room temperature)
1/4 cup whipping cream
1 cup cooked or canned pumpkin
Topping:
2 cups sour cream
1/4 cup sugar
1 tablespoon maple syrup
1 tablespoon cognac
1/4 cup toasted almonds
Use electric mixer to beat cream cheese until creamy; add sugar and beat until fluffy. Add 3 tablespoons maple syrup and cognac, cinnamon, ginger, and nutmeg and blend well. Beat in eggs one at a time. Add cream and pumpkin and mix well. Pour mixture into crust. Bake in 325° oven for 45 minutes. Do not open door while cheesecake bakes. Turn off oven; keep oven door closed for 1 hour, then remove cheesecake.
Heat oven to 425°. Combine sour cream, sugar, maples syrup and cognac; spread over cheesecake. Bake in 425° oven for 10 minutes. Remove from oven and cool for 1 hour.
Garnish with almonds. Chill at least 3 hours before removing sides of pan.
The surviving copy of the original recipe.
