Spiced pumpkin cheesecake from Cook's Illustrated Annual Edition 2003 by Cook's Illustrated Magazine

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

Accompaniments: Brown sugar and bourbon cream

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

  • ashallen on November 26, 2019

    Very nice cheesecake. I agree with darcie_b that the texture's very nice - it's very smooth and creamy. I did use the full amount of cream specified in the recipe and it set up fine. I wish the pumpkin and spice flavors were stronger, but that's personal preference - removing 1/2 the cream would probably help with that. I'm not sure I'll make this one again, however, because I have another pumpkin spice cheesecake recipe that doesn't call for patting the pumpkin puree dry with paper towels (I found the process to be kind of fiddly) and has a higher ratio of crust (gingersnap crust!) to filling which I like in this particular dessert as well as that stronger pumpkin/spice flavor I love. [Cross-post for Annual Edition/Magazine/Science of Good Cooking/Cook's Ill. Cookbook.]

  • darcie_b on November 24, 2016

    I used about 1/2 the cream the recipe called for because I thought it looked a bit loose. Otherwise I mostly followed the recipe, although I did use a silicone cake pan instead of a springform pan wrapped in foil. That way I don't have to worry about water finding its way in which happened when I tried the springform setup. I used a flat wire rack w/handles to raise/lower the flexible silicone pan out of/into the water bath. The texture of this cheesecake is lush & creamy and the flavor is excellent. Even though you may think it's not done at 150 degrees, it is. The texture becomes dry if you go over 160 degrees, but between 150 and 160 it's okay so don't worry if you go a few degrees over.

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