I’m happy to report that the Spiced Pumpkin Cheesecake recipe noted earlier is in fact excellent (or “outstanding” depending on to whom you are speaking). What follows are a few action shots.

The pecans post-toasting. To toast the pecans, I placed them evenly on a pan and baked them at 300 degrees for about […]

The Thanksgiving and Christmas holidays are an excellent excuse for making overly dramatic desserts that one would probably never make any other time of the year. As I was in my favorite local kitchen store today, all of the specialty chocolates, toffees and baking ingredients started to get me excited about holiday baking. […]

The part of the cheesecake most often left on the plate is the crust. Don’t let this happen to your cheesecake. In that vein, one word that should NOT be in your cheesecake vocabulary is “shortbread.” Shortbread crusts, frankly, are awful. They’re not very sweet, they’re hard — they suck, basically.
My […]

The cheesecake pan is often underestimated, yet the root cause of many problems when baking cheesecake. The allure of Wal-Mart’s $10 springform pan 3-packs is strong until one’s first overdone crust. Don’t skimp. Be willing to pay at least $20 for a decent pan. A utilitarian 9-inch is best if you’re […]