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.

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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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