For all you who have been asking me for this recipe, here you are! Enjoy. Unlike many other “food bloggers” who threaten hell and damnation if you use their recipe, well they must not be professional chefs. I say this because my friends, it has all been done before! I am sure Antonin Careme or Fernand Point or Escoffier or Jim Beard all had a variation upon this and any other theme. One may think it is their own ‘original’ creation, but alas, it is simply not so. Not in origin anyway, tweaking something still does not mean you and you alone invented it. So without further ado, here you are.
Cognac Pumpkin Cheesecake ~
2 lbs cream cheese ~ philly please
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 tbsp molasses
1 tsp GOOD vanilla + 1/4 cup cognac or brandy
2 eggs + 2 egg yolks
1/2 cup sour cream
1 cup canned Libbys pumpkin ( not the pie filling!)
1/4 tsp cinnamon, pinch of cloves & sprinkle of nutmeg + pinch kosher salt
Take a 10′ spring form pan ( I make mine in a 10′ deep cake pan, but trying to explain the unmolding w/out showing a video of how to do it, might be confusing). But fear not, I will get there eventually!
Spray the pan w/ vegelene or pam. Wrap pan very tightly in aluminum foil all around the bottom & sides.
Pulse a 1/2 box of Famous dark wafer cookies in cuisinart, into a bowl, 1/4 cup sugar, 1/4 cup melted butter. Press into to the bottom of the pan. Whew the hard parts over!
*You could also make a crust using Amaretti cookies.
Beat cream cheese until smooth, and LUMP free, scraping bowl frequently, mix in sugars, molasses, vanilla, cognac, eggs, yolks, sour cream, pumpkin & spices.
Pour into the prepared pan. Set into a deep hotel pan & fill w/ warm water.
Bake at 325 degrees for 45 minutes to 1 hour. Turn off the oven and let sit for another 20-30 minutes. Cake should be set & fairly firm! I stick the blade of a very thin paring knife thru the center, it should come out clean. Your going to cover the top, so don’t worry if you have a few cracks. I usually don’t. Let cool in the water bath. Chill overnight.
Remove foil wrapper, run a hot wet knife around the cake & unmold. I turn mine out onto a saran wrapped 10′ cardboard cake round , remove the metal pan bottom, place another cake board on the ‘crust’ and flip it over.
You can press crushed chocolate wafers into the sides or ditto w/ amaretti cookies.
You can cover the top w/fresh whipped cinnamon cream, or white chocolate buttercream or a smooth layer of chocolate ganache or a simple glaze of apricot jam & sprinkle w/ more crumbs.
There you have it! Just make sure to cut it w/ a hot wet knife for clean smooth slices. And if someone wants the recipe, well send them here! Thanks.
PS ~ to go one step further, you can serve this w/ caramel sauce or white chocolate espresso anglaise. Or my favourite! Ben & Jerry’s Ginger Snap Ice Cream, yum.