-
I am making this one which is fabulous... such a great pumpkin flavor without being overwhelming... i prefer to use pecans though.
-
-
dpnpt
Nov 20, 2006 08:37 PM
Have been baking the Gourmet 1999 Marbled Pumpkin Cheesecake since that issue came out. It is delicious and easy to make a day in advance. Good luck!
-
oakjoan
Nov 20, 2006 06:24 PM
I've made the Bourbon Pumpkin Cheesecake on the Epi website. I didn't use bourbon but subbed vanilla. I'm also sure that if one was serving children, one could boil the bourbon a bit to get rid of the alcohol and then use in recipe.
It's an amazing cake. I've even made it using "lite" creamcheese and 2% yoghurt mixed with a bit of sour cream. Came out fine and still deelish.
›1 Reply-
re: oakjoan
Rubee
Nov 20, 2006 08:18 PM
I second the Bourbon Pumpkin cheesecake, I've made it many times - always comes out great.
-
-
This is the one I use from Epicurious, I think (there are several). I sub gingersnaps for the graham crackers.
-
-
Try epicurious site; it should have a Gourmet Mag recipe that is superb.
Two tips to make it better than most:
1) Use fresh spices (you can even buy the spices whole and grind them yourself to release their flavors.
2) Most importantly: don't use the rubbery Philadelphia cream cheese: use fresh that you can get in bulk from delis. I've forgotten the brand but it is readily available.
