And I am told I make a very good cheesecake. The recipe I posted above is probably my least favorite of the ones I’ve tried from my trusty cheesecake cookbook. Sadly, it’s out of print so I can’t (easily) share the love. It has a pumpkin cheesecake that I made for the first time last Thanksgiving ... it calls for brandy or cognac (I used brandy), and it was absolutely divine. Also very good is the piña colada cheesecake.

What fruit should I use, do you think, Jac, as an excuse to bourbonify a cheesecake? I’m thinking cranberries ... but that might be because I have over 20 bags of the ruby gems in my freezer still!