There is still plenty of time to enter the three giveaways we have going on right now. Check out the Masterbuilt Butterball Indoor Electric Turkey Fryer giveaway by following this link, the Quaker Chewy Afterschool Rocks kits giveaway by following this link, and the Bush’s Beans Culinary Institute of America Giveaway here. Thanks for participating and good luck!
Food photography can be tricky. Sometimes, you have to try different angles to get the right shot. A photographer is always willing to do whatever it takes to make a photo interesting, even if that means taking a taste of the food… I like to call that “styling”.
In the name of creating something truly interesting, sometimes you may have to take several tastes.
And what if after all that hard work, you don’t get the shot you were looking for? You’ll just have to start over. Darn. Such a sacrifice, but all in the name of a trying to get that perfect shot!
My friend Julianne has been spoiling us with this cheesecake for several years now. It is an absolute favorite… I don’t even attempt to make it anymore because I know I just can’t make it as good as she does!
Recipe: Philadelphia Pumpkin Swirl Cheesecake from Philadelphia Cream Cheese
Julianne makes a traditional graham cracker butter crust instead of the ginger snap crust the original recipe calls for.
- 25 nabisco ginger snaps, crushed ( 1 1/2 cups)
- 1/2 cup finely chopped Planters pecans
- 1/4 cup butter, melted
- 32 ounces Philadelphia Cream cheese, softened
- 1 cup sugar, divided
- 1 teaspoon vanilla
- 4 eggs
- 1 cup canned pumpkin
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- PREHEAT oven to 325°F.
- Mix ginger snaps crumbs,pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
- BEAT cream cheese, 3/4 cup of sugar and the vanilla with electric mixer until well blended. Add eggs one at a time, mixing on low speed after each additional just until blended. Remove 1 1/2 cups of batter; place in small bowl.
- Stir remaining 1/4 cup of sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of the reserved plain batter. Repeat layers. Cut through batters with knife several times for a marble effect.
- BAKE 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.
It’s tough work we do, I tell ya! Those bites… we’ve got to sneak them in for the sake of the photo!
Excellent tip. A blogger’s gotta do what a blogger’s gotta do in the name of their art. 🙂
YUM! I totally hear you! I’m all for “testing” it out until you get the right shot. I could do that all day 🙂
That looked sooo good…from the first bite until the last.
I am always willing to take one for the team and have a few bites…if Walter Dan doesn’t beat me to it:)
Love that tip! I do that as well 🙂 And this cheesecake looks so good!
Looks delicious, my dear….especially due to your stunning photographs!!
This is by far my favourite photography tip. It’s all for a good cause. And the pumpkin cake looks delicious!
We sure do suffer for our art, don’t we?
What great camera shots! The pumpkin cheesecake looks divine!
It’s been much too long since I had pumpkin cheesecake. You may have inspired me to make some, even if it’s only for my face. I don’t have to share, right?
It *is* hard work….all of that eating and taking pictures. When I took a picture of cheesecake last week I *swore* I would only eat the bite that was on the fork in the picture. Two minutes after I turned off my camera, that entire piece was GONE! 😉
PS…this look so pretty and delicious!
Tasting the food is the best part of the job 😉 Especially when you have to take bite after bite!
This is one tip I’m very willing to emulate. 🙂
It’s tough work but somebody has to do it…taste testing that is! In my house I have to fight off the “vultures” (as in kids & hubs) so that I actually have food left to shoot! LOL!
all in the name of WORK!! lol……..I love it!! yummy looking cheesecake!
Kristen, do you think this Pumpkin Swirl dessert would turn out using a sugar substitute? Because my husband and I are both diabetic, I’d love to be able to make this for us. Thanks.
Sometimes it is the most straight forward tips that are the most important 😉 Thanks for the tip 🙂
Yes food “styling” is a dirty job…but someone has to do it!!!
I totally need help when it comes to food photography!! I’ve been attempting to make them better but they pale greatly compared to yours! Thanks!
I’m drooling! That looks delicious!!
I have a weakness for cheesecake! We even had it as our wedding cake! The things we do for good photos 🙂 xo
I love, love, love pumpkin cheesecake. I will have to try this recipe for sure!
That tip works for me. 🙂
The crust sounds delicious! I love pumpkin cheesecake… we just had some about a week ago here. 😉
You had me at “Pumpkin Swirl”! 😉 Yum. And I wish I could take photos as well as you do!
That’s an excellent tip. Never done that before. I’ll, uh, have to try that one. ; )
LOL! Must’ve been one of your favorite desserts to photograph! It’s all in the name of getting the perfect shot!
After all, how can you style any food you haven’t thoroughly & properly tasted! 😉 So you get this cheesecake delivered to you by a friend? I need to find a friend like that!
this just cracks me up – GUILTY AS CHARGED!!! i’ve wanted to make cheesecake forever but with only me and The Professor in the house, t’would be committing calorie suicide – at least you have 4 children and a husband to help . . . tough job . . . really, we have tough jobs . . .
How right you are. Only becomes a problem when you find yourself constantly eating blog posts ;>)
This looks so good. And I’ll be sure and try out that tip on this cheesecake.
Isn’t it funny how it ALWAYS tastes better if someone else makes it? 🙂
Hilarious! Love the crumbly all polished off plate shot. This cheesecake recipe does look great – any way to have your friend make it for all of us? Love food photography & “styling” over here too! xo
What a great tip….though I think I would be able to convince myself that none of my pictures were perfect and I needed to keep “styling” my pictures 🙂
Ah the perils of food blogging! All that “foodstyling” might explain why I’m carrying a few extra pounds… 😉
Great tips. I don’t do it often, but I enjoy the pics with a bite. Makes it look more real
Fabulous tips!! And amazing looking cheesecake 🙂 🙂
That sounds delicious!
And I am all about the food styling, so long as it includes lots of bites. 🙂
So true! Whatever it takes. Food styling is probably the best part of blogging.
Haha, sometimes food blogging is so hard. 😉
I do hate when you make something delicious and the pictures just don’t do it justice. Yours are gorgeous!! No need to try again… unless of course you must. lol
I still don’t know exactly what were doing. I know I’m not leaving the house, but I don’t know who’s coming over, the more the merrier though
I want to make a pumpkin cheesecake for Thanksgiving and this might be the one. I love the swirls and how simple it is to prepare. Love the photos.
Hmmm pumpkin cheesecake! It looks so great. And thanks for the tip!
OH my gosh, I’m so making this-I love cheesecake and pumpkin!
Your photography is always top-notch.
I’m actually a fairly decent photographer … or used to be. Actually taught it, won a few awards, did my own developing, everything. But i’m a victim of the digital age, and only ever seem to have time for iPhone camera shots. thanks for inspiring me, though … am going to give it more attention from now on … New Year’s Rez!
That is the best photography tip I have read in awhile – taste as you go!! That looks so delicious that I want to make it and eat it for dinner!!
Pumpkin Cheesecake! Pretty much my favorite fall-time dessert. I’ve never been a HUGE pumpkin pie fan but I can totally get on board when cream cheese is involved. Great photography tip too 🙂
That cheesecake is beautiful. Don’t know if I want to mess with pumpkin pie at this time of year, but after Thanksgiving memories fade away, we’ll try it.
This pumpkin cheesecake looks amazing. I made one over the summer for a “Christmas in July” party. It didn’t have the beautiful swirls that yours does. So lovely, so indulgent!
Oh MY! This looks incredible! I can’t wait to try this!
Mary xo
Delightful Bitefuls
looking fabulous! I wouldn’t mind diving in twice!
I love your food pictures. My wife keeps a kitchen blog (that is a little behind on being updated) so I can appreciate how hard it is to get a good food picture. Your food pictures just pop! (My wife doesn’t let me “style” the photos much…)
I am making this right now. It is my first cheesecake ever. When I refrigerate it overnight, do I take it out of the spring form pan before or refrigerate it in the pan?
Brenda – sorry for the delay. You can do it either way… I believe I usually leave mine in the spring form pan when refrigerating (just because it protects it a little better). Hope it turned out good for you!
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