Comments on: Pumpkin Cheesecake with a Pecan Shortbread Crust

By: Denise Santoro Lincoln

Denise Santoro Lincoln — Sat, 03 Dec 2011 17:31:35 +0000

Hi Mary — I am so happy you and your guests enjoyed the pumpkin cheesecake! It is a favorite of mine as well :-) I have never had have a problem with a doughy crust, but I also refrigerate the dough in the pie pan after making it (per step #3). Keeping the butter cold in the dough is key. That said, I see nothing wrong with blind baking the crust first. To do this, poke some holes in the dough with a fork and then set some parchment paper on top of it (so it covers the entire crust) along with about a cup of dried beans or pie weights if you have those on hand (and please don’t reuse the dried beans afterward as they are then unusable). The beans or weights will prevent the crust from bubbling up and the parchment paper will prevent the crust from browning too much. Bake at 350 for about 20 minutes and then remove the crust, let cool, take off the parchment paper and weights/beans and then follow steps 4 – 10. Good luck and let me know how it turns out if you do this.

By: Mary Bowman

Mary Bowman — Sat, 03 Dec 2011 04:07:28 +0000

I made this for Thanksgiving dinner last week and it was wonderful and my guests loved it. I’ve got a question however; if Ms Lincoln or someone else who didn’t have this issue can help it would be appreciated: The crust around the edges was perfect, but the bottom was doughy. I was thinking of pre-baking it but afraid the sides would get over done Any ideas–how did you handle it? I want to make this every year. Thanks.

By: Denise Santoro Lincoln

Denise Santoro Lincoln — Mon, 29 Nov 2010 20:12:30 +0000

Hi Julie — I’m so glad you liked the recipe. I love it too. Thanks for submitting the nice comment. You’ve made my day :-)

By: Julie

Julie — Sat, 27 Nov 2010 20:56:06 +0000

I made this for our family of 23 for Thanksgiving. I doubled the crust recipe and added another half recipe to the filling for my 11 inch spring pan. Baked it at 325 for 75 minutes. This dessert was AMAZINGLY DELICIOUS! It doesn’t taste too cheese cakey or too much like a traditional pumpkin pie filling. It’s light, creamy and now a family favorite! Thanks for sharing this wonderful recipe :)

By: ann ceraldi

ann ceraldi — Thu, 19 Nov 2009 19:04:47 +0000

Good Lord–I want some right now! I’m barely squeezing into my jeans as it is–I’ll be dressing in tents after the holidays..

By: Shirley Lee

Shirley Lee — Thu, 19 Nov 2009 18:38:12 +0000

Looks beautiful…and IS delicious! My husband and I had a few generous slices the other night. It was silky and nutty and there was enough pumpkin to satisfy my cravings (and boy do I crave pumpkin this time of year!) I may still also reach for a slice of regular pumpkin pie on Thanksgiving, but I’m definitely going to make this one as well. I know my family back east is going to love it. Thanks for the exciting twist on an old routine, Denise!

By: Denise Santoro Lincoln

Denise Santoro Lincoln — Thu, 19 Nov 2009 18:00:11 +0000

Hi Stephanie — Oh no! How could anyone ignore a lovely pumpkin-ginger mousse! I’ll keep my fingers crossed the same thing doesn’t happen next Thursday at my dinner.

By: Stephanie

Stephanie — Thu, 19 Nov 2009 16:28:36 +0000

This sounds (and looks!) absolutely delicious. I’m warning you though, speaking from experience, someone at your dinner is going to poke around and ask for “real” pumpkin pie. One year, with some 20+ folks at my table, I decided to skip making the same boring pumpkin pie and instead whipped up a lovely bowl of fantastic pumpkin-ginger mousse. Only to find, to my horror, that no one touched it, and everyone asked where the pumpkin pie was.