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Good Pumpkin Cheesecake recipe

Cognac Nov 16, 2006 12:29 AM

Anyone got any testaments that rock?

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  1. m
    Mel RE: Cognac Nov 16, 2006 01:40 AM

    this is by far the best one that I have made... instead of hazelnuts, i use pecans since hubby is not a fan of hazelnuts...
    http://allrecipes.com/Recipe/Pumpkin-...

    1. blue room RE: Cognac Nov 16, 2006 01:45 AM

      Search the words "pumpkin pie cheesecake" on this board, there are several good ones from a few weeks back.

      1. d
        dotMac RE: Cognac Nov 16, 2006 06:01 AM

        I've been lusting after this recipe for a while now. Plan on making it soon:

        http://alpineberry.blogspot.com/2006/...

        Creamy Pumpkin Cheesecake With Ginger-Pecan Crust...

        ...yum...

        1. j
          jackie de RE: Cognac Nov 16, 2006 01:15 PM

          Here's my fav. Terrific taste, fun to make and can easily be made the day before.
          http://www.epicurious.com/recipes/rec...
          Enjoy!

          1. Pei RE: Cognac Nov 16, 2006 02:45 PM

            If you're willing to do a cheesecake pie, epicurious has a great recipe.

            It's not the prettiest pie I've ever made (my fault, not the recipe's) but my friends inhaled it and said it was one of the best desserts I've made.

            I would leave out the crystallized ginger next time. I love ginger, but the chewy bits are distracting. Other than that, the texture of this pie is exactly a cross between a New York cheesecake and a pumpking pie.

            recipe: http://www.epicurious.com/recipes/rec...

            photo:
            http://www.chezpei.com/2006/11/pumpki...

            1. Rubee RE: Cognac Nov 16, 2006 02:55 PM

              My favorite is also from Epicurious, the "Bourbon Pumpkin Cheesecake". I've made this 10+ times since 1990, and it always turns out delicious, very smooth and creamy.

              http://www.epicurious.com/recipes/rec...

              2 Replies
              1. re: Rubee
                l
                Laura D. RE: Rubee Nov 16, 2006 04:21 PM

                Hi Rubee,
                This recipe looks great for those of us who aren't huge fans of the traditional pumpkin pie, but who are still looking to please those who demand something of that nature on the holiday table.

                A few quick questions--do you always bake this Bourbon Pumpkin Cheesecake just as the recipe is written? It seems as if quite a few reviewers suggesting both increasing the spices in the filling, and pre-baking the crust. Also, I'm particularly intrigued with the sour cream topping...do you make it as is or do you substitute heavy cream or...

                Thanks!

                1. re: Laura D.
                  Rubee RE: Laura D. Nov 16, 2006 04:28 PM

                  I do increase the spices also, but otherwise make as is, including the topping. I've done it with and without the topping, actually, and it's still very good, but I like it best with. It's a nice contrast with the little bit of tangy creaminess, makes it look more 'finished', and covers any cracks you might have too! I used to do it every holiday, but another favorite is the Brandied Pumpkin Pie from Epi (hmmm...I guess I'm a Boozehound too). I don't always feel like making two pumpkin desserts, so sometimes go with the easier pie. The cheesecake is good anytime, though - it's always a hit at a dinner party too.

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