Ingredients
- 600 de
- 10 springform with vegetable shortenin (pan)
- 4 eggs at room temperature
- 900 ml cream cheese softened
- 350 ml sour cream
- 250 gr sugar
- 250 gr pumpkin (canned)
- 160 gr graham cracker crumbs (finely crushed)
- 95 gr almonds (sliced toasted)
- 80 gr maple syrup
- 60 ml cream (heavy)
- 60 ml cognac
- 50 gr butter melted (unsalted)
- 38 gr sugar
- 26 gr sugar
- 4 gr cinnamon
- 4 gr ginger (ground)
- 1 gr 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 dozen or more servings..... Your Link To The Philly.Inquirer Irwin
