Holiday Pumpkin Cheesecake Recipe

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°.

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.