Ingredients
- 600 de
- 10 springform with vegetable shortenin (pan)
- 4 eggs at room temperature
- 2 pound cream cheese softened
- 1 1/2 cup sour cream
- 1 1/4 cup sugar
- 1 cup pumpkin (canned)
- 1 1/2 cup graham cracker crumbs (finely crushed)
- 3/4 cup almonds (sliced toasted)
- 4 tablespoon maple syrup
- 1/4 cup cream (heavy)
- 4 tablespoon cognac
- 6 tablespoon butter melted (unsalted)
- 3 tablespoon sugar
- 2 tablespoon sugar
- 1 1/2 teaspoon cinnamon
- 1 1/2 teaspoon ginger (ground)
- 1/2 teaspoon nutmeg
To prepare topping.combine sour cream,sugar,cognac and maple syrup.Mix thoroughly.Spread topping on cooled cheesecake.Return assembled cheesecake to oven for 7 minutes.Remove and let cheesecake cool on a rack for at least 4 hours at room temperature before removing sides of springform pan. Garnish outer edge of cake with toasted almond slices.To serve,slice cheesecake with warm knife.Makes 12 or more servings..... Your Link To The Philly.Inquirer Irwin
