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Samuel Hoffman | The Journal Gazette

Dash … We tried it

The recipe reviewed below appears on Page 8 of today’s Dash, a monthly food magazine inserted in The Journal Gazette.

Bourbon Pumpkin Cheesecake

Level: Intermediate/advanced

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

– Kimberly Dupps Truesdell, The Journal Gazette