October 26, we are having potluck at my "day job" this evening. I have prepared two pumpkin cheesecakes but unfortunately one of them took a nose dive when someone tried to move them. I found the recipe in the Cooking Pleasures magazine. You receive the magazine 6 times a year with paid membership in the Cooking Club of America, http://www.cookingclub.com/. I have made this before to rave reviews and this time is no different. The cake has just the right amount of spice to compliment the pumpkin flavor. It is moist and creamy as you can tell by the picture. The cake is only 9 inches but because the sauce is so rich you can get 10-12 servings out of it. The Bourbon-Butter Sauce is very rich with a mild caramel flavor. I used Crown Royal, www.crownroyal.com, for a milder flavor. The recipe calls for Kentucky Bourbon, and don't get me wrong if I'm with good friends I'll suck the bottom out of a bottle of Jack, but I thought that Crown's flavor profile was better in this case. There is also a variation using vanilla if you don't use alcohol. The cost is relatively modest so you won't break the bank serving this several times over the Holidays. If you can't stand the thought of pumpkin you may want to try the Honey Ricotta Cheesecake from Giada available at http://www.foodnetwork.com/. I'm supposed to be going to a Pig Pickin' Saturday if the weather holds. I'll review the hot wing recipes I'll be using and let you know if I find anything interesting at the Pickin.
1 comment:
I was lucky enough to have some of the surviving cheescake. I don't normally like pumpkin or cheescake.
However, this was delicious. -and that's no lie.
Post a Comment