Ingredients

• 1-1/2 cup ginger snaps
• 1/3 cup ground almonds
• 1/2 tsp ginger
• 1/2 tsp cinnamon
• 1/3 cup butter
• 4 pkgs (8 oz each) cream cheese
• 1-1/4 cup sugar
• 4 tbsp maple syrup
• 3 tbsp cognac
• 1 tsp ginger
• 1 tsp nutmeg
• 1/2 tsp cinnamon
• 4 eggs (at room temperature)
• 1/4 cup whipping cream
• 1 cup pumpkin (unseasoned)
• 2 cup sour cream
• 1/4 cup sugar
• 2 tbsp maple syrup
• 1 tbsp cognac

Preparation

1. Preheat oven to 375 degrees.
2. Combine first five ingredients in food processor and process until well-blended.
3. Press into 10-inch springform pan.
4. Bake 10 minutes, remove from oven to rack, and cool.
5. Reduce oven to 325.
6. In large mixing bowl, combine cream cheese and 1-1/4 cup sugar until fluffy.
7. Add 4 tbsp maple syrup, 3 tbsp cognac, 1 tsp ginger, 1 tsp nutmeg, and 1/2 tsp cinnamon and blend well.
8. Add eggs, one at a time, beating well after each addition.
9. Add whipping cream and pumpkin and blend well.
10. Pour mixture into cooled crust and bake for 45 minutes.
11. Turn off oven and leave cake in oven for one hour or until firm.
12. Remove from oven to rack and cool thoroughly.
13. In mixing bowl, combine final four ingredients.
14. Pour over cooled cake.
15. Bake in 325 degree oven for 10 minutes.
16. Remove from oven to rack and cool before serving.
17. Garnish with pomegranate seeds, slivered almonds, or whatever one likes best. Enjoy!

Notes

Thanks to Sherrie Zeitlin

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