Pumpkin cheesecake from BraveTart: Iconic American Desserts (page 81) by Stella Parks

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Malted butterscotch sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Baxter850 on November 11, 2024

    Great flavor. Followed recipe as written (except didn’t add orange flower water). Pulled at 145 even though it is still super jiggly. Really soft in the middle when serving. Would cook for 5-10 minutes longer next time.

  • amandabeck on June 18, 2023

    I made this in a springform pan. There is no way this thing was done after the second 35 minute bake-- when I gave the pan a jiggle it was still liquid. I probably left it in for 2+ hours (or more, I couldn't watch closely because it took so much longer than anticipated). I also didn't have chevre so swapped in mascarpone instead. This was a major hit but I wasn't happy with the final texture. Would be a good substitute for pumpkin pie at the Thanksgiving table. Can't wait to try her other varieties.

  • anya_sf on February 11, 2020

    I made 1/2 recipe in a 6"x3" springform pan. I should have checked the cake early and it overbaked slightly and cracked on top. Nevertheless, the texture was still good. The spices were pretty strong, so if you prefer more pumpkin flavor, reduce them. My family loves most cheesecakes and this was no exception.

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