In honor of Halloween and the Great Pumpkin, I wanted to pose a question to my readers. We are hosting Thanksgiving for the first time, and I will be making pumpkin cheesecake, a favorite dessert in our apartment. Pumpkin cheesecake was one of the first “complicated” recipes that I tackled (when my baking repertoire consisted primarily of cookies and boxed mixes and my kitchen wasn’t decked out with fancy gadgets and electronics). My faithful pumpkin cheesecake recipe is from Bon Appétit and available on epicurious – Pumpkin Cheesecake with Caramel Swirl. This recipe has been a hit time and again. But I am considering cheating on my pumpkin cheesecake recipe and making a new recipe that caught my attention in the November issue of Food & Wine – Pumpkin Cheesecake with Pecan Praline Topping. I am only human…could you have resisted this beauty?!
I’d like to open up my dilemma to you for input. Out with the old and in with the new or stick with old faithful? Please comment and let me know which recipe looks tastier. Thank you and Happy Halloween!