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Pumpkin Cheesecake with Bourbon Spiked Cream Recipe

Pumpkin Cheesecake with Bourbon Spiked Cream

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (77)

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Average Rating:

Total Reviews: 77

Showing 71-77 of 77

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  • on November 21, 2004

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    Great cheesecake recipe! It's always a hit.
    *suggestion: Substitute ginger snaps for the vanilla wafers

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  • on November 21, 2004

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    This was a big hit at Thanksgiving. My family couln't get enough of it! It turned out great!

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  • on November 19, 2004

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    My family enjoyed this new idea of adding pumkin to flavor the ordinary cheesecake.

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  • on November 18, 2004

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    ...Pumpkin pie and Cheesecake--juxtaposed at last. Absolutely delicious!!! The vanilla cookie and pecan crust (don't forget to chill crust prior to adding the filling was perfect, smooth and silky filling without being overpowering (too pumpkiny or too cheesy, and the bourbon spiked cream was terrific; great garnish too. Emeril, this is an outstanding seasonal recipe. Who would have thought to combine two great tasting pies into one? Very clever.

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  • on November 07, 2004

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    This is definitely a great twist on two favorites of mine for the holidays. You have to try it!

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  • on September 30, 2004

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    The Bourban Spiked Cream was excellent. I would definately make this again. As for the Cheesecake, my crust turned soggy. I would recommend baking the crust @ 350 degrees for 8-10 minutes in order to prevent this. The actual flavor of the cheesecake was ok. Honestly, it was hard to get past the soggy crust. I will try it again.

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  • on September 22, 2004

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    This cheesecake is among the best I have ever tasted. I have made it at Thanksgiving for the last several years and it is a big hit! The recipe flows nicely and it is easy to make. It is a "one-bowl" mixing process which makes prep and clean-up a cinch. The texture is smooth and creamy and not too heavy. Its flavors are perfectly balanced and it has a wonderful richness.

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