Comments on: bourbon pumpkin cheesecake

By: Steph

Steph — Thu, 09 Feb 2012 23:09:38 +0000

Have you checked out the March issue of InStyle magazine? Rose Byrne gives this recipe a shout out…so cool for you! :-)

By: The Tart's Kitchen

The Tart's Kitchen — Fri, 16 Dec 2011 14:18:09 +0000

Deb, I have to say this. I REALLY dislike cheesecake. I hate the slightly sour taste the cream cheese gives it (except that I LOVE cream cheese). But I made this cheesecake–sort of–and loved it. My variation? Cut your recipe in half, layer that into a pie crust, then layer pumpkin pie filling to the top and bake. Amazing. It makes believe there’s hope for cheesecake.

By: Abigail

Abigail — Mon, 12 Dec 2011 06:12:23 +0000

My first cheesecake, and this has gotten nothing but rave reviews. Thanks for your very detailed instructions — I was terrified of cheesecake but it turned out to be easy.

By: Sara

Sara — Tue, 06 Dec 2011 19:08:57 +0000

My dad is a big cheesecake fan and not pumpkin pie so I made this AND your pie recipe this year. My husband and I just finished off the cheesecake last night and he is still raving about how good it was. His favorite part was the crust and I have to agree. The nuts really make it wonderful!

By: Marissa

Marissa — Sat, 03 Dec 2011 22:51:46 +0000

I have now made this recipe twice, getting hooked after the first time. It is definitely my most favorite cheesecake recipe ever, the best I have ever made, and not having to tweak it the slightest bit. I also can’t wait for your cookbook to come out, I will be one of the first ones to buy it!

By: Grace

Grace — Sat, 26 Nov 2011 05:16:40 +0000

I make your silky smooth pumpkin pie every year and it’s always a huge hit! This year I doubled the recipe but there was so much filling left over still after two pies, that I thought I would switch things up a bit by turning the rest of it into this delicious cheesecake! Is that too rebellious? How might you go about doing that in a way that wouldn’t upset the cheesecake gods (you don’t want to get on their bad side)? Thank you!

Hope you had a tasty Thanksgiving!

By: Michelle

Michelle — Fri, 25 Nov 2011 08:09:10 +0000

Delicious! I used the Chicago Metallics pan you mentioned and ended up with almost 3 dozen adorable mini cheesecakes (I ruined a few getting used to the pan)! For those who are interested, I only chilled the crusts for 20 minutes (I figured smaller equals less time.. ) in my oven they took about 30-35 minutes to achieve the “jell-o” type jiggle mentioned, and used almost twice the amount of crust that a 9-inch cheesecake would (not to mention a double-dose of Maker’s Mark in the topping! yum!). Because I didn’t have pecans on hand, I used almonds in the crust and decorated the tops with candied pecans that I’d broken up in a food processor. So cute! Will definitely be making this one again

It took forever with only one mini cheesecake pan though–7 or 8 hours from start to finish, not counting the 2 hours that the cream cheese sat out before I started (cut up into pats, on a plastic plate, and far away from my granite counters because it was cold this morning)! I had plenty of down-time of course, but really never enough to leave the kitchen. Others might be advised to use more than one pan if going the mini-cheesecake route… or to just be prepared for the time commitment :)

By: Tara

Tara — Fri, 25 Nov 2011 04:07:59 +0000

I knew this was the place to come for a great holiday cake. It turned out perfectly–the sour cream topping gave it a subtle tang that blended well with the pumpkin. I was worried when I mixed the bourbon in (I used Wild Turkey) because it smelled so overpowering, but once the alcohol baked out, the bourbon flavor complimented the spices and textures exquisitely. I think it could have used a bit thicker crust, I ended up using walnuts instead of pecans in the graham cracker crust and it turned out pretty tasty. I thought the ginger snap crust was too adventurous, but now that I’ve made it I must try it. I garnished with pecans and sprinkled it with cinnamon. I then served it with vanilla bean ice cream… a sacred moment. It was beautiful and tasted amazing, and I will definitely make it again. Thanks for the recipe!

By: Christine McEntire

Christine McEntire — Thu, 24 Nov 2011 22:46:13 +0000

I came across your site after googling “pumpkin cheesecake”. I made this yesterday to serve today and Thanksgiving Dinner and it was phenominal! Everyone couldn’t say enough and a few people even commented that it looked like it came from a bakery! Two things – the recipe says 50 to 60 minutes cook time. Mine took more along the lines of 75 minutes. There was a small crack in the middle but it was minimal. I also used whipped cream instead of sour cream. I still added the sugar and bourbon and simply refrigerated it overnight in lieu of cooking for 5 minutes. Before serving I sprinkled the top with choppe pecans. Loved it! We’ll be making this again and again.

By: Alison

Alison — Thu, 24 Nov 2011 04:38:01 +0000

I have this in the oven right now and it is very exciting. I’m nervous about over/under-baking it. Next time you make a cheesecake, can you take a video of the jiggle test? I just tried to look it up on YouTube with no success. Though actually internal temperature is a brilliant idea as well.