Pumpkin Cognac Cheesecakes

Spice up your plain cheesecake with Pumpkin!

Ingredients

Crust -

• 1 1/2 cups of graham cracker crumbs
• 2 tablespoons of sugar
• 1/2 teaspoon of cinnamon
• 1/2 teaspoon of ground ginger
• 6 tablespoons of melted butter

Pie Filling -

• 1/2 teaspoon of nutmeg
• 2 lbs (4 8 oz. boxes) of cream cheese
• 1 1/4 cup of sugar
• 3 whole eggs
• 1 cup pumpkin puree
• 1/4 cup heavy cream
• 2 tablesppons of Cognac

Pie Topping -

• 1 teaspoon of cinnamon
• 1/4 teaspoon of nutmeg
• 2 cup of sour cream
• 1/4 cup of sugar
• 1 tablespoon of Cognac

Directions

For crust:

• Mix all dry ingredients and add the melted butter.

For filling:

• Whip cream cheese and sugar. When combined, add the eggs one at a time along with the pumpkin puree, cream, brandy, cinnamon, and nutmeg. Pour into crust.

Assembly:

• Bake at 325F for 45 minutes then turn oven off and let sit for one hour.
• For the topping, mix all the ingredients and top off the cakes. Bake again at 425 degrees for 10 minutes.