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 Topping.<br /><b>Recipe:</b> <a href="/recipefinder/pumpkin-cheesecake-pecan-praline-topping-recipe" target="_blank"><b>Pumpkin Cheesecake with Pecan Praline Topping</b></a>
Stephanie Foley