Pumpkin-Cognac Cheesecake

• Crust:
• 9 whole graham crackers, crushed
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 1/4 cup melted butter
• Filling:
• 8 oz. cream cheese, room temperature
• 1 1/2 cups sugar
• 3 eggs
• 1 3/4 cups canned pumpkin
• 1 cup heavy cream
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 3 tablespoons cognac

1. For Crust:
2. Position rack in center of oven and preheat to 350 F. Wrap double layer of heavy-duty foil around 9-inch springform pan. Combine graham crackers, sugar, and cinnamon in food processor. Blend until graham crackers are finely ground. Add butter and blend using on/off turns, until crumbs stick together. Press crumbs onto bottom only of springform pan. Bake 10 minutes, or until crust is golden. Transfer to rack to cool.
3. Filling:
4. In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs one at a time. Add pumpkin and next six ingredients. Beat until blended, scraping down sides of bowl frequently. Add cognac and gently stir until blended. Pour filling into cooled crust. Place springform pan into large roasting pan and add enough hot water to come halfway up the sides of the springform pan.
5. Bake cheesecake until slightly puffed and the top is golden, about 1 1/2 hours. Transfer springform pan to rack and cool. Cover and refrigerate overnight.
6. With a knife, carefully cut around sides of pan to loosen cheesecake, then release pan sides.

crust, graham crackers, sugar, cinnamon, butter, filling, cream cheese, sugar, eggs, pumpkin, heavy cream, cinnamon, ginger, allspice, nutmeg, ground cloves, cognac

Taken from www.epicurious.com/recipes/member/views/pumpkin-cognac-cheesecake-1210777 (may not work)