Bourbon Pumpkin Cheesecake with Sugared Cranberries! (The Apron Winner is…)

This past week I taught several classes on bread baking. We made breads from my book Artisan Bread in Five Minutes a Day that fit the cooling weather, like oatmeal pumpkin bread. The recipe calls for a roasted “pie” pumpkin, but only uses 1 cup of it. I promised all the wonderful people in my class that I would come up with a way to use the rest of that pumpkin puree and share it here. Every year at this time I make a Bourbon Pumpkin Cheesecake, in fact I make a few of them, by demand. It tastes like the richest, creamiest pumpkin pie you will ever eat. Even people who swear they don’t like pumpkin love this cheesecake.

I topped it with some beautiful red fruits, including sugared cranberries. The tartness combined with the crisp sugar coating is a perfect compliment to the smoothness of the cake. Keep reading and I’ll show you how.

Before I make the cheesecake I want to THANK YOU all for the fantastic well wishes during this eventful month! The winner of the Zoë bakes apron by Crooked Brook is… (more…)

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