How To make Pumpkin Cognac Cheesecake
IRWIN E.SOLOMON JJGF65A:
PHILLY.INQUIRER:
MARILYNN MARTER:
FOR THE CRUST:
1 1/2 cup Finely crushed graham
Cracker crumbs 1/4 cup Almonds ground
2 tablespoon Sugar
1/2 teaspoon Ginger :
ground
1/2 teaspoon Cinnamon
6 tablespoon Unsalted butter melted
:
FOR THE FILLING 2 pound Cream cheese :
softened
1 1/4 cup Sugar
3 tablespoon Cognac
3 tablespoon Maple syrup
1 teaspoon Ground ginger
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
4 lg Eggs at room temperature
1/4 cup Heavy cream
1 cup Canned pumpkin
:
FOR THE TOPPING 1 1/2 cup Sour cream
3 tablespoon Sugar
1 tablespoon Cognac
1 tablespoon Maple syrup
1/2 cup Sliced almonds :
toasted for
Garnish
Generously grease a 10" springform pan with vegetable shortening..
To prepare the crust,thoroughly combine crumbs,ground almonds,sugar, ginger,cinnamon,and melted butter..Press firmly into bottom of the greased springform pan.Set aside.Heat oven to 250 deg..
To prepare filling,beat softened cream cheese smooth in mixer.Gradually add the sugar,beating until light and fluffy.Add cognac,maple syrup,ginger,cinnamon and nut meg.Blend well.Add eggs one at a time.Beat well after each addition.Add cream and pumpkin.Mix well.Pour filling into unbaked crust,and smooth the top.Bake for two hours,until soft but firm.Shake pan slightly.Cake should not wiggle.Remove and let cool on a rack for 30 minutes.After 20 minutes,heat oven to 350 deg.
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
How To make Pumpkin Cognac Cheesecake's Videos
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Eating Cognac Pie In Denmark
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Вкусная ТВОРОЖНАЯ ЗАПЕКАНКА с изюмом / Delicious CHEESECAKE with raisins
Ингредиенты:
Творог - 850 гр
Яйца - 3 шт
Сахар - 100 гр
Манка - 55 гр
Изюм - 90 гр
Ванильный сахар - 16 гр
Йогурт или сметана - 100 гр
Лимонный сок - 2 ст.л
Соль - 1/2 ч.л
Разрыхлитель - 5 гр
Сл. Масло для смазывания формы - 10 гр
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Ingredients:
Cottage cheese-850 gr
Eggs - 3 PCs
Sugar-100 gr
Semolina-55 gr
Raisins-90 gr
Vanilla sugar-16 gr
Yogurt or sour cream-100 gr
Lemon juice - 2 tbsp
Salt-1/2 tsp
Baking powder-5 gr
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Pumpkin Cheesecake with a Pecan Praline Filling
The better pumpkin cheesecake to impress your guests! The smoothest pumpkin cheesecake resting on top of a sweet pecan pie filling and topped with a sour cream layer and dulce de leche!
The perfect Thanksgiving dessert!
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Pumpkin Cheesecake Recipe - Laura Vitale - Laura in the Kitchen Episode 245
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Perfect Pumpkin Cheesecake
Pumpkin cheesecake tastes like a pumpkin pie and a cheesecake had a baby. With the perfect balance between creamy and cakey, that cheesecake tang that you know and love, and pumpkins of course. This is the ultimate fall dessert!
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 16 ounces gingersnap cookies, approx. 1 1/2 cup cookie crumbs
• 6 tablespoons butter melted
• 1 tablespoon brown sugar
• 24 ounces cream cheese
• 2 cups granulated sugar
• 15 ounces pumpkin puree
• 3 large eggs
• 1/2 cup sour cream
• 1 tablespoon vanilla extract
• 2 teaspoons pumpkin pie spice
• 1/2 cup all-purpose flour
✅Instructions
1️⃣ Preheat oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan with butter or shortening.
2️⃣ Crush the gingersnap cookies in a food processor or blender. Transfer to a mixing bowl. Stir in melted butter and brown sugar. Mix until the crumbs are all moistened and press into the bottom of the prepared springform pan.
3️⃣ In a large mixing bowl, use a hand mixer (or stand mixer) to whip together the cream cheese and sugar until creamy and fluffier. About 2-3 minutes.
4️⃣ Add in the pumpkin puree, eggs, and sour cream. Beat on low until incorporated.
5️⃣ Add in vanilla extract and pumpkin pie seasoning, and flour. Mix until incorporated and smooth. Pour mixture into the springform pan.
6️⃣ Crumple up 3 sheets of aluminum foil into even, flat discs. Place crumpled foil on a baking sheet. Place the springform pan on top of these foil discs to elevate the cake so it doesn't touch your baking sheet. Fill the baking sheet with a layer of ice, surrounding the springform pan.
7️⃣ Bake in the center rack of the oven for 1 hour. Do not open the oven door. At the end of the hour, turn off the oven, and continue to keep the door closed. Let the cheesecake slowly cool in the oven for 5-6 hours to prevent cracking. Remove from oven and refrigerate in pan until ready to serve.
8️⃣ Remove the springform pan ring before serving. Keep cold.
Recipe Notes:
Can use a graham cracker crust if preferred.
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Pumpkin Cheesecake Deluxe with Gingersnap Crust
I love pumpkin pie and I love cheesecake. So why not combine them? My Pumpkin Cheesecake Deluxe uses gingersnap cookies for the crust, which gives a warm and spicy contrast to the sweet creamy filling.
=== ???????????? RECIPE ===
Crust:
32 gingersnap cookies, coarsely crushed
3 tablespoons brown sugar
6 tablespoons melted butter
Filling:
3 packages (8oz /226g each) cream cheese, softened
1 cup (195g) packed brown sugar
1 1/2 cups (397 g) pumpkin
1/2 cup (118 ml) heavy cream
1/4 cup (59 ml) pure maple syrup
3 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
4 eggs lightly beaten
Preheat the oven to 325°F (165°C)
Wrap the bottom of a 9 inch springform pan with heavy duty foil. Grease the inside of the pan with cooking spray.
Place the cookies in a large zip top bag and crush with a mallet. (You can use a rolling pin or heavy sauce pan.) Pour crumbs into a large bowl. Add 3 tablespoons brown sugar, and 6 tablespoons of melted butter. Stir to combine. Press the crumb mixture into the bottom and slightly up the sides of the springform pan. Place the springform pan into a large, deep roasting pan and set aside.
In a large bowl, beat the cream cheese and brown sugar until smooth. Add in the spices, cream and maple syrup and eggs. Beat on low speed until combined. Pour into springform pan.
Add 1 inch (2.5 cm) hot water to the roasting pan.
Bake for 70 - 80 minutes or until center is just set and top appears dull. Remove pan from the water bath, and cool on a wire rack for one hour, then refrigerate overnight.
The next day, run a sharp knife around the rim to make sure the cheesecake is not stuck, then remove the side of the pan.
=== ???? PRODUCTS MENTIONED IN THIS EPISODE ===
(Good) Wilton Non-Stick Springform Pan -
(Best) Nordic Ware Leak Proof Springform Pan -
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Hello and welcome to Let’s Celebrate TV! I’m your host, Peter Lee. On this channel we teach you all about celebrating. We share recipes for food, hors d'oeuvres, cocktails and entertaining tips too. We try to keep it as simple as possible, especially for those of you that say you can't cook or entertain, because we know you really can! Join us on Tuesdays for our full recipe episodes and Fridays for our short cocktail or basic skill episodes.
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=== ???? CHAPTERS ===
00:00 - About Today's Episode
00:20 - Welcome to Let's Celebrate TV
00:56 - Pumpkin Cheesecake Recipe
01:47 - Making the Crust
04:55 - Making the Filling
08:12 - Pouring into the Crust
09:53 - Out of the Oven
11:06 - Tasting and Recipe Recap
14:20 - Social Media & Video Recommendations
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