Bourbon Pumpkin Cheesecake with Sugared Cranberries

Bourbon Pumpkin Cheesecake with Sugared Cranberries Recipe | ZoëBakes | Photo by Zoë François

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…Tracey from Sugar Punk.  Congratulations and thank you so much!

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Happy Blog-iversary Cake

This month I am celebrating so many things I felt it necessary to make myself a cake and have a party, with you! As you all know by now it is my blog-iversary, but it is also my birthday in a couple of weeks, the first anniversary of Artisan Bread in Five Minutes a Day (75,000 in print, oh my!), the election is FINALLY here and this just happens to be my 100th post! To say the least November is a BIG month for me!

The very talented and generous folks at Crooked Brook, where I get all of my chef jackets, sent me a wonderful apron (see picture below) to give away! Leave a comment and I’ll pick the winner next Sunday and send it off, just in time for Thanksgiving!

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