Three bourbon pumpkin cheesecakes wrapped in crispy, phyllo dough purses, drizzled with bourbon salted caramel and topped with pumpkin seeds. It’s not quite what you imagine when you order “pumpkin cheesecake” off of a menu, but it’s similar to what Blue Duck Tavern brought to my table several years ago when I did just that. I was astounded. It was the best cheesecake dessert I had ever eaten, and despite being absolutely stuffed from my meal and intending to share with David, I ate the whole thing myself. I told the waiter it was the best thing I had ever eaten, and I meant it. Despite my high praise, Blue Duck Tavern has changed pastry chefs since then, and I never saw pumpkin cheesecake on their menu again. I knew I’d eventually have to recreate it, but I had trouble wrapping my mind around the task. Now this cheesecake masterpiece is back and it’s perfect. Impressive and delicious. Glory in every bite is surely worth the effort (but some shortcut options are included too)!
Shortcut #1: buy a cheesecake. Aside from the required chilling time for homemade cheesecake, the recipe that follows is very simple. To make it, bring 3 bricks of cream cheese (8 ounces each) to room temperature. Then, get a medium-sized bowl and whisk