By Food & Wine
Updated March 31, 2015

Katherine Beto, the pastry chef at Braeburn in New York City, has three rules for making the perfect cheesecake: Start with all of the ingredients at room temperature, scrape down the bowl to avoid lumps and don’t overbeat the batter. The result is a sublimely silky and light dessert that she flavors with pumpkin, cinnamon and cloves and tops with a gooey, buttery pecan praline.

More Related Recipes:

In this fun variation on traditional pumpkin pie, which we think of as a Thanksgiving dessert, this Halloween pumpkin cake spiced with ginger, cinnamon, nutmeg and cloves gets frosted with a slightly tangy, super-caramelly frosting. It's delicious served cold or at room temperature and we could finish one in a single sitting.

Pumpkin Desserts

Amazing Cheesecakes

Great Fall Desserts

Advertisement