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Pumpkin cheesecake

p
PBnBanana Oct 31, 2006 12:36 AM

Just tried it for the first time out to dinner the other night. Now i'm hooked. Anyone have a recipe?

  1. b
    birddogfoodie Oct 31, 2006 01:13 AM

    Cook's Illustrated has two great ones. I have made both. Regular and Bourbon pumpkin with a pecan crust. There was also one in the latest gourmet. I think they called it a Pumpkin Ginger cheesecake pie. I have not tried it yet but intend to soon.

    1 Reply
    1. re: birddogfoodie
      akp Oct 31, 2006 03:12 PM

      Yes - the Cook's Illustrated Spiced Pumpkin Cheesecake with Brown Sugar and Bourbon Cream is perfection.

    2. blue room Oct 31, 2006 01:37 AM

      Search for the words "pumpkin pie cheesecake" in this (Home Cooking) topic. Just a few days ago several pumpkin cheesecake recipes appeared there. It's an amazing flavor, yes?

      1. s
        sugarbuzz Oct 31, 2006 02:03 AM

        For the crust try some crushed fig newtons.

        1. Katie Nell Oct 31, 2006 01:46 PM

          Here's my post about mini pumpkin cheesecake with recipe from a little while ago:

          "The pumpkin cheesecake:
          http://www.epicurious.com/recipes/rec...
          I had 48 mini cheesecakes when I was done. I had made a test run of this, and my little brother vetoed the bourbon in the caramel sauce, so I ended up just making it as a caramel sauce. Again, I wanted individuals, and my mom vetoed me buying a mini cheesecake pan and making four batches, so I ended up buying gold muffin wrappers and using muffin pans. (She was right, of course!) I didn't use the water bath for the minis, and in the end, I don't think it was necessary. I had to substitute sour cream for the whole milk yogurt, because whole milk yogurt was nowhere to be found... not surprising in the town I grew up in! I also left out the lemon zest; I just couldn't picture the lemon and the pumpkin tasting as good together. I also used whole gingersnaps for the crust in the bottom of the muffin wrappers, and this worked really well because the gingersnap went all the way to the edge, unlike vanilla wafers that I've seen people use for mini cheesecakes. I think this was probably the favorite of most people. I wasn't happy with the texture after being in the fridge overnight, but after two nights, it was the perfect, dense, creamy texture for me."

          1. m
            Mel Oct 31, 2006 02:37 PM

            i made one from epicurious that is a pumpking cheesecake with a gingersnap/pecan crust that is wonderful.

            1 Reply
            1. re: Mel
              j
              jackie de Oct 31, 2006 05:44 PM

              That's my all time fav as well. It's the one everyone always asks for during the holidays.

            2. p
              PBnBanana Oct 31, 2006 05:33 PM

              Thanks everyone!

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