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
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Professional Baker Teaches You How To Make CRÈME BRULEE TARTS!
Anna's delicious pumpkin tarts! These tarts can be baked and chilled up to a day in advance, but should be bruleed right before serving. Click on SHOW MORE for recipe ingredients & guide.
INGREDIENTS
1 recipe Tender Tart Dough, shaped into a log and chilled
6 oz cream cheese, room temperature
¾ cup packed dark brown sugar
6 large egg yolks
¾ cup pure pumpkin purée
1 tsp finely grated fresh ginger
½ tsp ground cinnamon
3 Tbsp brandy
granulated sugar, for brûlée-ing
DIRECTIONS
1. Unwrap the chilled dough and slice it into 8 pieces. On a lightly floured work surface, roll out each piece into a circle that is just under ¼-inch thick and line eight ungreased 4-inch removable bottom fluted tart shells with each piece of pastry, pressing the dough into the shell and trimming away excess dough. Chill the tart shells for 30 minutes or until firm.
2. Preheat the oven to 325 F. Place the tart shells on a baking tray, dock the bottoms of each shell with a fork and bake them for about 18 minutes, until the edges begin to brown a little. Cool the shells before filling.
3. For the filling, combine the cream cheese and brown sugar using a blender or immersion blender. Add the egg yolks, pumpkin puree, ginger, cinnamon and brandy and blend until smooth. Pour this filling into the cooled tart shells and return to the 325 F oven to bake for about 16 minutes, until the filling has set around the edges, but still has a little jiggle in the centre. Cool that tarts to room temperature before chilling until set, at least 3 hours.
4. To serve, sprinkle the tops of each tart with a little sugar and use a butane kitchen torch to melt and caramelize the sugar. Serve immediately.
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LOOK at How EASY it is to Make PUMPKIN CHEESECAKE , Without WRAPPED IN FOIL, Can’t Get Any Easier!
Hello, my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you the EASIEST way to make a pumpkin cheesecake now let me tell you after doing it like this I will never do my cheesecakes any other way! I learned that the cheesecake does not need to be in the water bath! ???? it’s seriously the easiest and hassle free now making cheesecake will never be this easy! And the best part crack free it’s just PERFECT
???? Keep in mind, like every recipe and every household, are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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I M P O R T A N T ⚠️
After 1 hour make sure the center it’s slightly jiggly! The end will be set once it’s done ☺️
Tip: make sure all ingredients are at room temperature
CRUST:
20 cookies of your choice
1/4 cup pecans
4 tbsp brown sugar
1 tbsp white sugar
4 tbsp melted butter
PUMPKIN CHEESECAKE:
32 oz cream cheese
1/4 c sugar
Pinch of salt
2 tsp pumpkin pie spice extract
2 tsp vanilla extract
1/2 cup sour cream
15 oz pure pumpkin
14 oz sweetened condensed milk
1/4 cup APF
1 1/2 tsp pumpkin pie spice
4 eggs
1 serving of love ????
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Recipes in Spanish :
#pumpkinpie #cheesecake #pumpkincheesecake
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