An easy pumpkin cognac cheesecake made from scratch! No cracks, super creamy and decadent, and infused with delicious cognac.
Made with a delicious cinnamon graham cracker crust and homemade vanilla whipped cream. The best Thanksgiving dessert you can serve your guests!
Pumpkin Cognac Cheesecake
You’re going to love the creamy and smooth texture of this pumpkin cognac cheesecake. So let’s talk cognac, use your favorite kind. Summer is over and I have so much left over alcohol from parties, it’s obnoxious. I’m not a fan of dark liquours but something about cognac and pumpkin together makes me reconsider.
I would eat it just like this but whipped cream and pecans take it to another level. If you want the kids to enjoy this as well, you can omit the cognac in the filling and just add the cognac to the whipped cream. Only serve the whipped cream to the adults. I love a smooth cheesecake with no cracks. I always cook it in a water bath. No ifs, and’s, or buts. The end result is so much better when you cook it in a water bath.
Tips for the perfect pumpkin cognac cheesecake
- Use room temperature cream cheese and eggs.
- Mix the cream cheese well before incorporating the eggs.
- Don’t overbeat the filling after incorporating the eggs.
- Cook in a water bath.
- Do not open the oven.
More Cheesecakes
Pumpkin Cognac Cheesecake (with video)
Ingredients
Cinnamon Graham Cracker Crust:
- 1 cup crushed graham crackers
- 6 tbsp unsalted melted butter
- 1/4 tsp cinnamon
Filling:
- 24 ounces softened cream cheese
- 1 cup sugar
- 1 cup sour cream
- 1 cup pumpkin puree
- 2 tsp cognac
- 3 eggs
- 1 tsp vanilla extract
Whipped Cream:
- 1 cup heavy cream
- 1 tsp vanilla extract
- 3 tbsp powdered sugar
Instructions
- Preheat oven to 325 F.
- Wrap an 8-inch springform pan with aluminum foil, Set aside.
- Add melted butter to the graham cookie crumbs, stir in the cinnamon, and press onto the bottom of an 8-in. springform pan, Set aside.
- For filling, beat the softened cream cheese until smooth.
- Add sugar, sour cream, pumpkin puree, cognac, vanilla extract, and mix until well incorporated.
- Add the eggs one at a time and mix until incorporated.
- Pour the filling over the crust.
- To prepare the water bath, place the 8-inch springform pan into a larger baking dish and pour in some boiling water, about 1 inch of water.
- Place the cheesecake in the prepared water bath in the oven and let it bake for 10 minutes.
- Ten minutes later reduce the heat to 300 F and let it bake for an additional 1 hour and 15 minutes.
- Turn the oven off and let it sit in the oven for 30 minutes.
- Open the oven doors slightly and let it sit for an additional 10 minutes.
- Carefully remove cheesecake from water bath and run a knife along the sides
- Let the cheesecake cool at room temperature for about 1 hour and then place it in the fridge for a minimum of 4 hours.
- To make the whipped cream, place the whipped cream in a stand mixer and mix on high speed for 1-2 minutes. Add the vanilla extract and powdered sugar and mix for an additional 20 seconds or until its nice and fluffy.
- Serve cold with whipped cream, pecans, and enjoy!
Leave a Reply