I'm going to try without next time.  They are a PITA.

I make cheesecakes all the time and I've never used a water bath.

Momma2, that looks amazing.  Interesting that they don't use a water bath.

I made this for today...amazing!

http://www.formerchef.com/2012/02/06/vanilla-bean-cheesecake-with-chocolate-crust-and-salted-caramel/

We've had pumpkin cheesecake since 1990--every Thanksgiving except for the one where we lived in Switzerland. It's the same recipe--from the 1990 November issue of Gourmet. This year's was amazing, even without pecans. Wowza.

This is my friend's recipe that she sent me.  I made it, it was delicious.  DS didn't like the sour cream topping part.  I think I might make a more traditional recipe at Christmas.

http://www.food.com/recipe/chocolate-lace-cheesecake-64972


I should note that we just subbed more cookie crumbs for the nuts in the crust.

https://smittenkitchen.com/2006/11/candy-corn-for-really-lucky-grown-ups/

This recipe rocks.  Bourbon Pumpkin Cheesecake (there's only 1 TB bourbon, and that can be reduced...it's still a bit strong at 1TB, just a bit of an overpowering note)

   Hey, nameless!!

Quote from: nameless on November 17, 2016, 05:07:34 PM
my favorite is Tyler Florence's Ultimate Cheesecake http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-cheesecake-recipe.html

the sour cream does something magical

Best way to tell if "done"  (((omg is it done? how much jiggle should be left? I'm not sure...is it done? no? yes?))) is an instant read thermometer reaching 150F in the middle

I totally agree, btw-- the sour cream is magic.  This is a lot like my BFA, in-another-life recipe.  It always, always got RAVES.


I've even made it in a low-sugar version for my beta spouse and his family. 


Just wondering how it would play with pumpkin, though-- anyone have any thoughts on that one?


DD and her BF are making a cheesecake for T-giving, and have promised a pumpkin cheesecake-- I think that this recipe would work well with crushed hazelnuts in the crust (they are the only ones with FA's, so...)

There's a mascarpone cheesecake recipe I used to have and I loved it --- might be Tyler's as well, maybe in his cookbook.

I love Smitten Kitchen's NY Cheesecake (with the subtle subtle citrus just really brightens it up)

Blueberry lemon sounds delicious.

Happy to see you nameless - I was asking about you the other day in the "Where are You" thread!

my favorite is Tyler Florence's Ultimate Cheesecake http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-cheesecake-recipe.html

the sour cream does something magical

Best way to tell if "done"  (((omg is it done? how much jiggle should be left? I'm not sure...is it done? no? yes?))) is an instant read thermometer reaching 150F in the middle

Good to know, I was thinking about using the kinnikinnik Oreo type cookies for the crust.  I emailed a friend this morning also and she sent me a recipe for a chocolate lace cheesecake which called for a chocolate crumb crust.

I find GF graham crackers are ummm, gross   (Plus many are not safe for the other kids).

I use Annies GF Bunnies or Lucy's cookies and crush them to make my crust.

Like becca, I minx different things in.  To me a recipe is merely a starting point. I never use one just as written.