Comments on: bourbon pumpkin cheesecake

By: deb

deb — Wed, 18 Nov 2009 22:44:36 +0000

The issue with putting a cheesecake batter in cupcake molds or another standard cake pan is that you won't have the springform sides which are pretty essential for getting a cheesecake cleanly out of the pan. There are options, such as this mini-cheesecake pan (the bottoms pop out, so the "cupcakes" come out cleanly) or if you want to make bars, maybe a springform-sided cake pan like this or this. Otherwise, you can use regular cake or cupcake pans, it will just be very difficult to get the cheesecake out in one piece.

By: Megan

Megan — Wed, 18 Nov 2009 16:35:47 +0000

Or maybe I could make them into bars? Would they just make a sticky mess?

By: Megan

Megan — Wed, 18 Nov 2009 02:38:40 +0000

Deb, this recipe sounds amazing! I am curious about trying to convert the recipe to cupcakes for a Thanksgiving finger food themed party this weekend. Any hints on how I would go about that?

By: claudia packard

claudia packard — Tue, 17 Nov 2009 19:29:54 +0000

I made a cheesecake put it in a bath like the recipe said and dbl foiled it and water got in am I licked. Probably bottom is soggy is there something other than throwing it out that can be done

By: deb

deb — Tue, 17 Nov 2009 16:22:55 +0000

Definitely. I am sure it would be delicious.

By: betsy

betsy — Tue, 17 Nov 2009 14:45:44 +0000

I am in Cairo, Egypt and am doing thanksgiving for about 40 people. I wanted to make this pumpkin cheesecake, but there are no graham crackers or pecans here. Can I make this recipe with a gingersnap crust?

By: deb

deb — Mon, 16 Nov 2009 20:27:57 +0000

I don’t believe it would have the right volume. Springforms are quite deep. Also, the idea of using a springform is that you can pop off the sides, since you can’t flip cheesecakes out of cake pans otherwise. However, if you start with a store-bought crust, you might try halving the filling volume…

By: Becky

Becky — Mon, 16 Nov 2009 20:17:37 +0000

This looks delicious; exactly what I was looking for!
I am planning on make this while visiting a friend (limited cooking equipment) and was wondering if you have had success making this in a (gasp) store-bought graham cracker crust instead of a springform pan?

By: betsy

betsy — Sat, 14 Nov 2009 13:06:32 +0000

deb, i love your website! I am in cairo, egypt and am doing thanksgiving for about 40 people. I wanted to make a pumpkin cheesecake, but there are no graham crackers or pecans here. Can I made this recipe with a gingersnap crust?

By: deb

deb — Fri, 13 Nov 2009 16:04:13 +0000

You can simply roast a pumpkin until it is soft, discard the seeds and skins and puree it. Black beans can be cooked from dried.