The recipe reviewed below appears on Page 8 of today’s Dash, a monthly food magazine inserted in The Journal Gazette.
Bourbon Pumpkin Cheesecake
Preparation: 45 minutes
What we thought: I thought I was going to be productive and make this recipe before I went to work. Even with a 5 a.m. wake-up call from my 5-month-old, I barely had the cheesecake out of the oven at 9:30. From the hour the crust needs to chill, the hour baking time, the three hours to cool and four hours to chill – this recipe is an all-day affair.
But it’s worth it.
I took the cheesecake to work the next day, and I heard things like triumph, oh my and This is the best thing I’ve eaten all month. The bourbon flavor wasn’t strong but added a little something, as did the pecans in the crust.
Tips: I have a 10-inch springform pan (the recipe calls for a 9-inch), and there was just enough room for the batter. Also, I baked the topping for 5 minutes per the directions, but it didn’t seem set, so I turned off the oven and let the cheesecake hang out for another 5 minutes before removing.
To read more about the dish and to get more Dash food ideas and recipes, go to www.journalgazette.net/dash.