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
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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✅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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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 Pie | Il Cibo delle Coccole
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Ed ecco una ricetta immancabile in un repertorio gastronomico degno di rispetto: la pumpkin pie! E' come assaporare l'Autunno!
Per il mix di spezie:
2 cucchiai di cannella;
1 cucchiaio di zenzero macinato;
2 cucchiaini di noce moscata;
½ cucchiaino di chiodi di garofano in polvere;
And here's a must recipe for any culinary repertoire worthy of respect: the pumpkin pie! And it's just like savor the Fall!
For the spices mix:
2 Tbsp ground cinnamon
1 Tbsp ground ginger
2 tsp ground nutmeg
½ tsp ground cloves
* Ingredienti / Ingredients *
- 250 g di pasta frolla (250 g of pastry);
- 230 g di purea di zucca (230 g of pumpkin puree);
- 75 g di zucchero di canna (75 g of brown sugar);
- 3 cucchiai di zucchero (3 tbs of granulated sugar);
- 1 cucchiaio di farina (1 tbs of plain flour);
- 2 cucchiaini di pumpkin spice (2 ts of pumpkin spice);
- 1 uovo e 1 tuorlo (1 egg yolk and 1 egg);
- 125 ml di panna fresco (125 ml of fresh cream);
- una bacca di vaniglia (a vanilla bean);
- un cucchiaio di rum o cognac (1 tbs of rum or cognac);
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Music is Porch Swing Days by Kevin MacLeod:
Pumpkin Cognac Cheesecake
Rich and decadent pumpkin cognac cheesecake.
Complete Recipe:
Amazing Bananas Foster Recipe
A New Orleans classic, this Bananas Foster recipe is so easy to make at home. The sweet, cinnamon caramel sauce is just bursting with so much rich banana flavor that you’re going to want seconds. Cooked in less than 20 minutes, this dessert is simple but a showstopper. Don’t let the flames scare you off! Serve with some ice cream and enjoy!
RECIPE:
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Homemade Crème Brûlée
RECIPE!
Ingredients
- 4 cups heavy cream
- 2 tsp vanilla extract
- 6 egg yolks
- 1 cup sugar, 1/2 cup in mixture and 1/2 cup for crust.
1. Heat heavy cream and vanilla extract in a sauce pan until hot, but not boiling.
2. In a medium bowl, whisk egg yolks and 1/2 cup of sugar until well mixed. Pour in the hot cream gradually, mixing continually.
3. Place 6 (7 to 8-ounce) ramekins into a large roasting pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekins.
4. Pour the egg mixture into the ramekins and bake at 325˚F / 165˚C for 45 - 50 minutes. The crème brûlée should be set, but still a little jiggly in the middle. Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least 2 hours and up to 3 days.
5. Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top. Spread a tablespoon of sugar on top of each crème brûlée. Using a torch, melt the sugar to for a crispy top. If you don’t have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don’t over cook it. Allow the crème brûlée to sit for at least 5 minutes before serving. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission