🍰 The Platinum Pumpkin Cheesecake Recipes Collection, Volume 1
25 Irresistible Pumpkin Cheesecake Creations You’ll Fall in Love With
Dive into a world of creamy indulgence, where pumpkin and cheese meet chocolate, caramel, coconut, maple, and spice. Each recipe in this beautifully illustrated collection offers a unique twist — from health-conscious treats to indulgingly rich delights.
This masterpiece, which is book two of our 5-volume series on pumpkin cheesecake, was written by cheesecake expert and award-winning American chef, Jennifer Boukather. It contains 25 tried and true pumpkin cheesecake recipes with photos taken during the actual production process of each recipe.
Inside You’ll Find…
1. Cardamom Pumpkin Cheesecake with Oolong Tea Scented Chocolate Sauce
IF YOU ARE LOOKING FOR A UNIQUE Asian twist to the traditional pumpkin cheesecake, then this is the perfect recipe. It combines the aromatic smoky flavor of cardamom along with ancient Oolong tea. When these two ingredients are combined with earthy pumpkin, it results in an exotic explosion of intense flavor.
Cardamom is known for its strong and pungent flavor and is related to the ginger family. There is green and black cardamom. Black is the most commonly used, as it is less expensive. Some may also taste hints of mint and lemon, which is usually found in the green pods. Cardamom is used in Asian and Indian cuisines mostly, but here it ties in with the American tradition of pumpkin cheesecake.
Oolong tea is one of the most popular teas in the Asian community for its incredible health benefits: it can promote weight loss, aid in heart health, and treat certain digestive disorders. Oolong tea is only made by tea masters who have at least 20 years of experience. This particular tea undergoes a special fermentation process, and is broken and bruised by hand—no machines are used. It has similarities to both black and green tea, which some believe is the perfect combination.
2. Chocolate Chip Pumpkin Cheesecake Cookies
NOTHING REALLY COMPARES TO THE SMELL of freshly baked chocolate chip cookies. Even so, when you add the earthy flavor of pumpkin and cream cheese, you are in for a real treat. There are arrays of bursting flavors from the pumpkin cheesecake ingredients that adds incredible flavor with this innovative and moist chocolate chip cookie recipe that will surely become a fast favorite during the holidays, or anytime.
Semi-sweet chocolate chips will work best for this recipe. They offer a complex profile that complements the pumpkin cheesecake addition, as well as the addition of cinnamon, nutmeg, and ginger. Milk chocolate chips tend to overpower with sweetness and mask the earthy pumpkin flavor.
These cookies are great to make ahead of time and store in the freezer. They also keep their moisture longer due to the pumpkin puree. Be sure to make smaller cookies—this will ensure a more evenly baked product and prevent the risk of burning the cookies.
It is a bit tricky to tell when they are ready since they have both pumpkin and cream cheese in the batter.
If you do not have nonstick baking sheets, it would be wise to butter and flour your sheets before placing in the oven to prevent any cookies from sticking.
For an added twist, you can fold in walnuts, pecans or hazelnuts right before placing the cookies on the sheet for a unique crunch.
3. Coconut Pumpkin Cheesecake Bars with Cranberry Graham Cracker Crust and White Chocolate Sauce
THOSE WHO LOVE THE FLAVOR OF TOASTED COCONUT flakes as well as the tart bite of dried cranberries will find this particular pumpkin cheesecake the perfect remedy to satisfy both cravings. The crust is a unique combination of ground graham crackers, dried cranberries, and melted butter. Further, the addition of the cranberries adds a nice chewy texture as well as another layer of flavor. The pumpkin cheesecake filling incorporates the tropical essence of toasted coconut which also provides another level of texture and flavor.
The final touch to this pumpkin cheesecake dessert is a simple white chocolate sauce. White chocolate and cranberry pair very nicely and complement the coconut. The sauce will work best when made after the pumpkin cheesecake bars have cooled to room temperature. You want the white chocolate sauce to cool slightly to room temperature too—this will ensure that it does not alter the finished product by melting the filling.
The crust for this recipe fills almost half of the baking dish and provides a nice balance to the toasted coconut and creamy pumpkin filling. Be sure to use the bottom of a flat drinking glass to press the crust into the baking dish as this will prevent any chance of a crumbly crust. It also will allow guests to eat this delectable dessert with their fingers rather than needing a plate and fork—which makes this recipe perfect for casual events or occasions. The recipe calls for an 8 x 8-inch (20 x 20-cm) baking dish, but you can use what you have on hand—just remember that the thickness of the crust will vary with different sizes of pans.
These bars can be made ahead of time and stored in the refrigerator for up to one week. Be sure to tightly wrap in plastic wrap or a Ziploc bag. The recipe works best when the pumpkin cheesecake bars are allowed to sit in the refrigerator for at least 4 hours, and preferably overnight—this will make the portioning much easier.
4. Curried Pumpkin Cheesecake with Butter Cracker Crust
IN MANY CURRY DISHES PUMPKIN PLAYS quite the role. It has an earthy tone to mellow the curry and provides wonderful flavor to the addition of cream cheese. This innovation for an appetizer actually entices the palette to the next course as spicy dishes often do. The buttery cracker crust is perfect for the light airy curry pumpkin filling and is also a breeze to make.
There are a few ways to create this cheesecake recipe. You can make it the traditional way: in a 9-inch (23- cm) spring form pan and served in slices; or you can make mini cheesecakes out of standard cupcake tins or 3-inch (7.5-cm) ring molds. If you do not have any ring molds, even a 14.5- ounce (411-gram) tin can will work. You would just prep it as you would the ring mold by wrapping the bottom with plastic wrap and tinfoil.
When making cheesecakes this way, you would still pre-bake the crust and spray the inside of the mold with nonstick spray. It is very important to secure the plastic wrap and foil before placing into a water bath to ensure that the water does not leak in or that the cheesecake filling does not leak out. The cooking time will need to be readjusted to about 40 minutes versus one hour as well. The smaller cheesecakes will still need about the same time to set in the refrigerator, and a sharp paring knife is perfect to unmold them when they are ready to be served.
This particular cheesecake recipe almost resembles the consistency of mousse. The egg yolks and whites are whipped separately and then folded into one another to maintain the airy texture while the filling is being mixed. The pumpkin is infused with a combination of curry powder and a hint of coconut milk, and both flavors are incredible with pumpkin.
The cheesecake or cakes can be made up to three days in advance. Just be sure to tightly cover the cakes with plastic wrap to ensure they do not pick up any lingering flavors from the refrigerator. A dry Chardonnay or Pinot Grigio would pair perfectly with this first course, as would a pale ale if you prefer beer. Since this cheesecake is so intensely flavorful, it really doesn’t need a sauce. The curry and pumpkin balance each other nicely.
The directions for this recipe will use a 9- inch (23-cm) spring form pan and will serve 12 to 16 people. However, if you want to make them out of 3-inch (7.5-cm) ring molds, the recipe can fill about 8 to 10 ring molds.
5. Dark Chocolate Pumpkin Cheesecake Cupcakes with Chocolate Frosting
LOVE CHOCOLATE CUPCAKES? Craving pumpkin cheesecake? Why not combine your two cravings and create these incredible little treats? They pack a punch with rich dark chocolate and the flavors of spicy pumpkin cheesecake. The cupcakes are then topped with a classic chocolate frosting that completes this doubly decadent treat. Make sure the cupcakes are completely cooled before frosting, or they will melt and not set up properly. You can store the cupcakes in the refrigerator for up to one week. However, these are so irresistible, they will most likely be devoured within 24 hours
6. Dark Chocolate Pumpkin Cheesecake Whoopie Pies
A WHOOPIE PIE IS A CROSS BETWEEN A COOKIE, a pie, and a cake; it is filled with a marshmallow-like confection of sweet cream with a hint of butter and vanilla. Some say that it got its name from the Amish women—they would make these pies and then place them in the farmers’ lunch boxes. Come lunchtime, the farmers would open their pails, see the decadent little treats and yell, “whoopie!” While New England takes credit for the invention, these are also the official dessert of Maine.
The cookie has more of a cake-like property—it is soft and moist, with a rich chocolate flavor. However, you can also make a pumpkin or gingersnap cake. They are perfect to make ahead of time and will store in the freezer for up to one month. The filling is to be made the day you thaw out the cakes.
Creamy, spicy pumpkin cheesecake is an unconventional filling for this recipe, but dark chocolate and pumpkin complement each other quite nicely. The sweet and spicy filling holds up to the intense dark rich chocolate flavor. For this recipe, be sure to use a dark cocoa powder.
The whoopie pies can be made one day in advance and stored in an airtight container in the refrigerator. Be sure the cakes are completely cooled before adding the filling, or they will not set up. It is best to make the cakes and then allow them to set up in the refrigerator for 30 minutes. This will prevent any filling from oozing out too much.
7. Death by Chocolate Pumpkin Cheesecake
FOR THOSE WHO LOVE CHOCOLATE AND PUMPKIN cheesecake, this recipe combines the richness of chocolate and the wonderful flavors of pumpkin. It is a dense cheesecake recipe that has a depth to it and requires no other sauces or toppings. This recipe has triple the chocolate flavor: in the frosting, in the crust and in the filling. Be sure to use unsweetened cocoa powder, as it has a purer chocolate flavor than the sweetened kind.
The cheesecake will need approximately 7 hours to set up, so preparing the cheesecake a day in advance is recommended. You can substitute crème-filled chocolate cookies in place of the wafers if desired—same measurements apply. Be sure to use semi-sweet chocolate chips (not milk chocolate) as they will produce a richer flavor and not make the pumpkin cheesecake too sweet.
8. Deep-Fried Pumpkin Cheesecake with White and Dark Chocolate Sauce
WHEN IN DOUBT ABOUT HOW TO SERVE PUMPKIN cheesecake, just deep-fry it. Deep-frying has become the hottest gastronomical trend lately, and just about everything has been dipped and fried. Pickles, twinkies, and now sweet cheesecake have all been rolled or dipped in some
kind of coating and fried in hot oil.
There are a few ways to fry cheesecake. Some recipes call for a tempura batter, while others wrap the cheesecake in egg roll wrappers. Both ways have gotten great reviews, but the tempura batter sometimes takes a little too long to fry, resulting in a runny center. On the other hand, the egg roll wrappers, although a clever idea, are a little too thick to allow complete enjoyment of the cheesecake.
This particular recipe uses phyllo dough—paper-thin sheets of dough made of flour, water, oil, and sometimes egg yolks. It is very popular in Greek dishes and throughout the Middle East. Spanakopita and baklava are two common dishes that use the fragile dough.
This recipe for deep-fried pumpkin cheesecake works best when started the day before you want to serve it. It can be served on individual plates, or on a large platter drizzled with the sauces. The cheesecake will be easier to work with if it has sat overnight. You can even prep the cheesecake three days in advance.
There are a few tips to follow when deep-frying cheesecake in phyllo dough. First, the cheesecake must be frozen in order to keep its consistency. The second tip is how to handle the phyllo dough—since it is paper- thin, you will need to keep a damp cloth over the dough while wrapping the cheesecake. Many supermarkets carry the dough in the frozen dessert section, and one package will be enough for the recipe.
The cheesecake is baked without any crust. Instead, the cake is rolled in finely ground gingersnaps and placed in the freezer. The gingersnaps will protect the cheesecake from getting too soft during the frying process and it is a great component of classic pumpkin cheesecake. This particular recipe packs a very flavorful punch when compared to other pumpkin cheesecake recipes. The extra flavoring will allow the cheesecake to stand up to the other ingredients in the recipe.
This is a great make-ahead recipe for special occasions. After the cheesecake is wrapped in the phyllo dough, it can be stored in the freezer for up to one month. You will want to freeze it in a single layer first, and then place them in a Ziploc bag.
The white and dark chocolate sauce will be on the thin side to prevent the cheesecake from getting soggy. They can be made up to three days in advance and stored in the refrigerator. If you are making them ahead of time, you will need to gently reheat them in the microwave for a couple of seconds.
This recipe will make one cheesecake, which makes about 12 to 14 pieces, depending on how you portion the cake. Always start with clean oil and make sure it is 400 °F (200 °C) (Gas Mark 6) —anything less and the cheesecake will cook too long. Peanut oil works well with deep-frying, but canola will work too.
9. Diabetic-Friendly Pumpkin Cheesecake with a Nut Crust and Sugar-Free Chocolate Sauce
HAVING TO CUT OUT SUGAR FROM A DIET can be a very difficult and confusing experience for those accustomed to eating sweet treats. There is a great debate over sugar substitutes, raw sugar, and granulated sugar in regards to re-creating a diabetic friendly dessert like pumpkin cheesecake. Pumpkin is actually a wonderful source of fiber, which many diabetics eat in order to aid their pancreas and insulin production. However, the sugar in cheesecakes can be too much for their strict diets. While for some a little sugar is okay, some may have to omit it entirely.
This recipe has a combination of raw or turbinado sugar and a sugar substitute that comes closest to retaining the baking properties of granulated sugar. Stevia is a substitute that can be used cup-for-cup for granulated sugar. It is also known to have less of an artificial taste. Raw sugar is the first product of sugar cane during the refinement process. Granulated, dark brown, light brown, and powdered sugars are other products derived from
sugar cane. Raw sugar tends to be sold in coarse granules and will hold in more moisture than granulated or powdered. When it comes to baking with raw sugar, it actually helps the baking process retain the dish’s moisture.
A mixture of raw sugar and sugar substitute is used in this recipe, making it ideal for those needing to reduce their sugar intake, but who can still have a small amount of real sugar at the same time. The nut crust adds a nice sugar-free crunch to the pumpkin cheesecake as well.
Creating a sugar-free chocolate sauce is fairly simple. The Hershey’s brand makes a sugar-free dark chocolate bar that can be used in place of regular chocolate. You will most likely find the sugar-free chocolate wrapped in individual packages. One package will make enough sauce for the cheesecake.
10. Drunken Pumpkin Cheesecake
ADD A LITTLE KICK TO YOUR PUMPKIN CHEESECAKE with flavored liquors that seem to be made specifically for pumpkin. Pumpkin liquor, cinnamon schnapps, and dark rum are simmered with fresh pumpkin pieces to add some real zing to your cheesecake. The alcohols are cooked out, leaving only the essence of their properties while the sugar pumpkin is cooked down.
Mascarpone cheese is also included in this pumpkin cheesecake recipe. Its dense creamy texture adds another level of richness and smooth finish. The prep for the cheesecake will take one hour or so to slowly simmer the pumpkin down to a soft consistency. There is no need to
puree the cooked pumpkin, as the mixing will break it down just enough to create the perfect texture.
Another twist for this particular recipe is to use shortbread cookies for the crust instead of traditional graham crackers or gingersnaps. The buttery cookies create an airy yet crunchy crust that complements the added mascarpone cheese and the infused pumpkin. One pound of cookies per one 9-inch (23-cm) spring form pan is the ideal ratio for this recipe.
How to peel a pumpkin
You will need two medium-sized sugar pumpkins for this recipe. The pumpkin will need to be peeled as well, and a sharp knife will work great when trimming the skin from the flesh. Cut the top and bottom off first to steady the pumpkin, then glide your knife in a see-saw motion down the side. After you have taken the skin off, slice the pumpkin in half and scrape out the fibrous pulp, then cut into 1-inch (2.5- cm) pieces.
11. Dulce de Leche Pumpkin Cheesecake with a Classic Sour Cream Topping
MANY WHO ARE NOT FAMILIAR WITH DULCE de leche may assume that it is similar to caramel sauce and, in a way, it is. However, this rich sauce has more depth than caramel, and is actually easier to make. Dulce de leche is a recipe from south of the border and roughly translates to “milk jam.” This recipe was a way to preserve milk in tropical climates that did not have the luxury of refrigeration in every household as we do here. The natives would combine simple ingredients to cook down the fresh milk and then use it later for various dishes, mainly desserts.
Dulce de leche is more complex than caramel sauce, but not as overwhelming when it comes to sweetness. The cooking process does take a few hours, and what you are left with is a rich creamy dessert sauce that pairs perfectly with other flavors, pumpkin cheesecake being one of them.
You can make the sauce ahead of time and store it in the refrigerator for up to one month, but for this cheesecake recipe, the entire batch will be used. It is important to use whole milk as the recipe states. Whole milk has the perfect balance of fat and glucose (sugar) that makes the sauce rich and creamy. Anything less fattening will result in a runny sauce with little depth. The baking soda in the recipe will increase the PH levels in the milk which helps the sauce turn a rich golden brown and prevents grit from forming as the milk cooks down. Strain the sauce before using to remove any unwanted protein bits that may have formed during the cooking process.
Fresh ginger is added to the cheesecake along with vibrant orange zest. These two ingredients help keep the cheesecake from being too overwhelmingly sweet. The sour cream topping is a timeless component of cheesecakes, and the tangy sour flavor from the topping also balances out the rich “milk jam.” While this recipe appears somewhat laborious, the end result is well worth the effort. Half of the sauce is drizzled on the crust and then swirled into the rich pumpkin filling. The sour cream topping adds another element of contrasting flavors as each slice is served.
12. Easy No-Bake Marsala Pumpkin Cheesecake with Chocolate Espresso Crust
THIS IS THE PERFECT EASY NO-BAKE RECIPE for pumpkin cheesecake that will fool your guests into thinking you had to slave away all day to make it. The filling is flavored with sweet Italian Marsala wine that adds a distinct essence of aged liquor, while the cookie crust is quick and
easy to pull together at the last minute. It is made from store-bought chocolate wafers that are infused with instant espresso, brown sugar and melted butter. The crust is the only baking required for this recipe. The filing is whipped and will need 3 hours to set up in the refrigerator before serving.
Shaved white chocolate is an easy garnish that also adds a dramatic effect to each slice as it is served to the guests. Room temperature chocolate will create the best result
when trying to shave it. Use a potato peeler and slowly peel the chocolate toward you. Carefully transfer the shaved chocolate to a dish and place it in the freezer until the dessert is ready to be served.
There are two basic kinds of Marsala wine—dry and sweet. For this recipe, be sure to use the sweet version, as the dry is very tannic and potent. Dry Marsala wine is usually used in sauces and needs to be reduced to burn off the alcohol, while sweet Marsala is a very popular ingredient in Italian desserts.
13. Gluten-Free Pumpkin Cheesecake
LIVING A GLUTEN-FREE LIFESTYLE DOES NOT MEAN you have to swear off your favorite desserts—especially not pumpkin cheesecake. Creating a gluten-free cheesecake is not as difficult as one might think. Knowing what substitutions to use in place of the traditional ingredients will help you understand what it takes to make gluten-free pumpkin cheesecake.
The key ingredients in cheesecake that gluten-free dieters need to watch for are the crust, spices and any kind of flavoring extract. Many cheesecake crusts are made from ground cookies or crackers that are not gluten-free, so you will need to find an alternative for the crust. Certain spices and flavor extracts like vanilla may appear to be gluten-free, but if the manufacturer makes other goods in their warehouse, then there is a risk of cross-contamination with gluten products. Thus, if you are on a strict gluten-free diet, you should head to your natural food store and look for the gluten-free baking section.
Making a gluten-free pumpkin cheesecake does not have to break the bank either. The only real substitution for this particular recipe is the ingredients for the crust. Chex cereal is a popular food for those living a gluten-free lifestyle and the cinnamon-flavored variety will create the perfect consistency for a cookie crust. Plus, you will have a nice hint of spice and sugar already included in the crust.
Hazelnuts are used in this recipe. The hazelnuts actually help absorb some of the liquid as the cake bakes. You can substitute the hazelnuts with any other kind of nut, but I encourage you to first try the recipe with the hazelnuts.
14. Gourmet Pumpkin and Cranberry Swirl Cheesecake
THE SWEET TARTNESS OF CRANBERRY is combined with a rich pumpkin cheesecake filling to create a whirlwind of complex flavors in this recipe. Candied ginger also plays an important role in the recipe as it offers a great spicy bite and a unique texture. The presentation of the cranberry swirl adds a great pop of bright red color, while the thick crust made from molasses cookies will add another dimension when the cheesecake is sliced and served.
A 10-inch (25-cm) spring form pan works best for this particular pumpkin cheesecake recipe. The added cranberry component creates more volume in the filling, along with the dense cookie crust. It is important to bake the cheesecake at the lower oven temperature of 300 °F (150 °C) (Gas Mark 2), as slow and low is the mindset for this recipe. Preparing the cheesecake the day before you want to eat it is best. This allows the cheesecake to set up overnight and ensures cleaner slices.
You will need to prepare the cranberry component first and allow it to cool to room temperature before making the pumpkin filling. This takes about one hour, and, like all baking recipes, you must be sure that your ingredients are at room temperature before mixing.
A bittersweet chocolate sauce is the perfect condiment for this particular pumpkin cheesecake as it adds another level of complex flavors and looks great on the dessert plate.
15. Greek-Inspired Pumpkin Cheesecake Tartlets
THIS RECIPE HAS A PERFECT COMBINATION of sweetness, tartness, and pumpkin flavor. Phyllo dough is the base of each tartlet, and provides a buttery, light crunch. Since the recipe is for individual servings, the bake and set times are shorter, making this pumpkin cheesecake dessert a great innovation when a dessert is in demand with little time to wait.
When working with phyllo dough, it is important to only let the dough thaw for about 10 minutes under a damp dishcloth as the dough will dry out very quickly and become brittle. Most major grocery stores carry phyllo dough in the frozen dessert section. One package will be more than enough for this recipe.
Greek yogurt is used in this recipe. It is thicker and creamier than traditional yogurt and provides an extra tartness and more body to the final result. However, if you cannot find Greek yogurt, you can substitute with regular yogurt.
The recipe also includes honey for the sweetness factor. Try to use an organic or local brand rather than a generic commercial one—the flavors greatly differ, as does the quality. Each tartlet is drizzled with a touch more honey that is infused with cinnamon, so the better the honey the better the final flavors.
Ricotta is another Greek influence for this recipe. Make sure to use a good quality high-fat brand of ricotta. This will add an incredible richness. Low-fat ricotta cheese has too much moisture and will alter the firmness of the recipe.
A standard sized cupcake tin is the perfect baking tool to use with this recipe, but you can use individual tartlet pans if you have them.
16. Individual Pumpkin Cheesecake Trifles with Caramel, Toasted Hazelnuts, and Dried Cranberries
TRIFLE IS A DESSERT THAT USUALLY CONSISTS of a custard-based cream, some kind of cake, and fruit that is layered in either individual servings or one large dish. This particular dessert dates back to the 1800s and usually included some kind of jelly to firm up the custard base. As with most renditions of early creations for recipes, this particular recipe has evolved in both presentation
and the ingredients used. For this recipe, all the classic flavors associated with pumpkin cheesecake are present, each component playing off one another—from sweet and creamy to earthy and tart. This creates a nice balance of flavors as well an intense richness.
The dessert is served in individual dishes. Wine glasses, custard ramekins, or even martini glasses can be used to serve this unique dessert. This recipe will work best when prepared the morning of the day you want to serve it, but it will keep up to three days refrigerated if you want to plan ahead.
The custard component is where the pumpkin cheesecake flavor lies. Instead of creating a batter and baking, the cheesecake batter is cooked over a double broiler and cooled to room temperature. The recipe uses a basic yellow cake recipe. While you can use a cake mix from a box, a homemade version will produce a better flavor and consistency.
The trifle dessert is finished with homemade caramel sauce, toasted hazelnuts, and tart dried cranberries. Each of these ingredients will add incredible flavor and textures. You can substitute with any kind of toasted nut to your liking and substitute with golden raisins or even currents for the dried cranberries.
Using either a clear wine or martini glass will allow the beautiful and colorful layers to shine through, but a 6 to 8-ounce (180 to 240-ml) ramekin dish will work as well.
Fresh whipped cream is the perfect topping to this rendition of trifle, if you so desire, but it is also perfect without it.
17. Italian Pumpkin Cheesecake Gelato in Toasted Hazelnut Chocolate Cups
GELATO IS AN ITALIAN ICE CREAM that has a smoother texture than American ice cream and is lower in fat. Gelato recipes use more milk than cream when compared to regular ice cream, and are also churned for less time which creates less ice crystals that harden the custard.
The addition of pumpkin, spices, and thick mascarpone cheese to a gelato recipe will offer a light summer treat, and requires no baking. The procedure is the same as in preparing ice cream: the custard is cooked, cooled, and then churned in an ice cream maker. The addition of dark chocolate cups coated in toasted hazelnuts offers a combination of sweet gelato and a bittersweet chocolate crunch.
Some bakers will use balloons to make chocolate cups, but there is an easier way to do so. When using a
balloon, you may find that the chocolate is too hot and the balloon will burst, creating a mess in the kitchen. Instead, wrap an orange in plastic wrap—no balloon mess, and perfectly shaped chocolate cups.
It is best to allow one hour for the gelato to set up in the freezer after it has been churned. Be sure to transfer it to an airtight container to maintain its soft texture. The chocolate cups can be made while the gelato is in the freezer. They too will need about 30 minutes to set up. The cups can be preserved in the freezer, but they will be fragile, so try not to bump them.
The gelato recipe will make about 2 quarts (1.9 L) of ice cream, which is enough to make about 8 to 10 servings for the chocolate cups and some for later.
18. Italian Pumpkin Cheesecake Pie with Pecan Caramel Crust
THIS RICH PIE IS LIGHT AND FLUFFY WITH mascarpone cheese and a sweet crunchy crust. The filling does not require any baking time and can be ready in about 4 hours. Mascarpone cheese is used in this no-bake recipe, providing a dense yet airy texture. You can find this type of cream cheese in the specialty cheese section in most grocery stores in 8-ounce (227-gram) sized tubs.
The crust uses graham crackers with sweet caramel and roasted pecans. This combination works very well with the filling. You can make the pie up to three days in advance and store in the refrigerator.
Another fun idea for this recipe is to place the pie in the freezer and serve it as a frozen dessert pie. Just be sure to allow about 24 hours before serving the pie and any leftovers should be stored in the freezer. Fresh whipped cream served alongside this delectable dessert is the perfect addition to an easy-to-make pumpkin cheesecake pie.
If you are crunched for time, you can substitute with store-bought caramel sauce. You will need about 1 cup (237 ml) of caramel sauce for the recipe. For a dramatic presentation, you can drizzle a little caramel sauce over the top of the pie before setting in the freezer or refrigerator.
This recipe follows the refrigerator procedure, and a 9-inch (23-cm) pie pan is used. However, you can use an 8-inch (21-cm) or 10-inch (25-cm) pie pan as well. If you are making the caramel sauce from scratch, then allow the sauce to cool to room temperature before using, as it will “melt” the pie filling if it is too hot.
19. Italian Pumpkin Cheesecake
THERE ARE MANY VARIATIONS WHEN it comes to authentic Italian cheesecake recipes. Some call for only ricotta cheese, while other recipes have a combination of cream cheese and ricotta cheese. The addition of the ricotta cheese makes the cheesecake lighter in texture, and most recipes do not call for a cookie crust. This particular recipe combines the classic spices of pumpkin pie along with three different kinds of soft cheese. It also has a biscotti cookie crust that adds a nice crunch and great flavor.
Mascarpone cheese is included with this recipe. You can find it in the specialty cheese section in 8-ounce (227- gram) tubs. It is similar in taste to cream cheese, but it has a higher fat content, which makes it thicker and a littler darker than cream cheese. It also has a hint of sweetness when compared to cream cheese.
This recipe works best with full-fat ricotta cheese—the ratio of fat responds better to the other ingredients and baking time. It is important to beat the cheeses for at least 8 minutes, 10 minutes preferably. This will help create an airy texture and zero lumps.
When looking for store-bought biscotti, try to find a neutral flavor. Do not buy any kind that has dried fruit in it, as this will not produce the same consistency.
Whipping some fresh heavy cream to soft peaks and serving alongside each slice of pumpkin cheesecake is all this recipe really needs as far as toppings or sauces go. The Italian pumpkin cheesecake is rich with the cheese blend and crunchy biscotti cookie crust.
20. Layered Pumpkin Cheesecake Bars
CAN’T DECIDE WHETHER YOU want chocolate, caramel, or the sweet tangy flavor of a sour cream topping for your pumpkin cheesecake bars? Why not all of them? This recipe delivers all these flavors in a beautiful layered bar that is sweet, crunchy, and well worth the effort.
The bottom layer is a chocolate cookie crust, while the middle is layered with dulce de leche flavored cheesecake and classic spicy pumpkin cheesecake. The dessert is finished with a unique sour cream topping that will keep your guests guessing about the ingredients. In fact, in every layer there lies an element that plays off the intense sweetness usually associated with each component of the dessert.
The crust has a hint of cayenne that complements the rich dark chocolate cookie, while kosher salt levels out the sweet dulce de leche. The pumpkin cheesecake layer is filled with freshly grated spices rather than ground, and once you experience them this way you may never buy ground again. The final twist in the pumpkin cheesecake bars is a hint of mascarpone cheese and orange zest in the sour cream topping. The mascarpone will add a dense rich texture while the orange zest awakens the palette, bringing all the intense flavors into harmony.
Each component is made from scratch. The dulce de leche and pumpkin base are made separately from the actual cheesecake filling. Each is folded into the base and then layered on top of each other to ensure the bold flavors come through the finished dessert.
The dessert bars will work best when made ahead of time. Allowing them to set up overnight will make them easier to cut and ensure the filling is completely set. They can even be made three days in advance; just be sure to tightly wrap the pan in plastic wrap so it does not absorb the other flavors in the refrigerator.
The layered pumpkin cheesecake bars can be served by themselves or with a scoop of vanilla ice cream as a delectable dessert.
21. Layered Pumpkin Cheesecake Torte with Butter Toffee Sauce and Buttercream Frosting
THIS RECIPE HAS DOUBLE THE PUMPKIN and is the best of two worlds. The base is rich pumpkin cake: topped with a toffee butter sauce, then topped with a layer of pumpkin cheesecake, then topped with a rich buttercream frosting—a very decadent cake indeed. There is some labor involved, but this recipe possibly has the most pumpkin flavor of all recipes.
This recipe calls for 9-inch (23-cm) pans, and you need to use 9- inch (23-cm) pans for the cake and the cheesecake in order to create a uniform pan. If you only have 8-inch (21-cm) pans, those will work too. The cheesecake should be made first, as it will need about 4 hours to set up, or you can plan ahead and make it the day before. The cake should be made next. It can rest in the refrigerator along with the cheesecake. The toffee can also be made ahead of time, although you may need to warm it up in order to spread it onto the cake when the time comes.
The frosting should be made right when are going to finish the cake. If the frosting gets too warm, it will be difficult to make an even layer. It can be stored in the refrigerator if it does get too soft.
The cake really only needs a simple dollop of fresh whipped cream as a garnish, as it is very sweet and rich.
22. Low-Fat Pumpkin Cheesecake Muffins
ENJOY THE FLAVORS OF PUMPKIN CHEESECAKE for breakfast for less than half of the calories. Some full-fat pumpkin cheesecake muffins can contain almost half of the suggested fat content for an entire day, but not this one. This low-fat recipe does not skimp on flavor—the pumpkin puree will help the muffins stay moist while spices and cream cheese will make the muffins feel as if they are the original version.
When baking low-fat recipes, it is always smart to find the ones that use a low-fat version of the original ingredient rather than nonfat. Many nonfat ingredients will contain unwanted sugar to make up for the flavor of the fat, which can be just as detrimental to a diet as the real thing.
This recipe has double the pumpkin flavor as well. The batter is basically a pumpkin bread base, and then a flavorful pumpkin cheesecake batter is dolloped in the middle. The end result is a moist muffin with a creamy pumpkin center. The pumpkin cheesecake batter will need to be prepped ahead of time before making the muffins. The recipe works best when the filling has been in the freezer for one hour before baking.
The muffins can be made ahead of time. Just wrap individually in plastic wrap and place in the freezer for up to one month. Using the larger can of pumpkin puree will give just the right amount in this recipe.
23. Maple Pumpkin Cheesecake with Hickory Smoked Bacon Crust
THERE HAS BEEN A CRAZE RECENTLY FOR ADDING bacon to everything. Now, desserts have taken the bait with the addition of the flavor of smoked bacon. This pumpkin cheesecake recipe combines the melody of pure maple syrup with the smoky flavor of bacon. This recipe is for bacon lovers and pumpkin cheesecake lovers alike.
When baking with maple syrup, it is best to use pure rather than imitation. It will not lose its flavor during the baking process. As for the crust, choose a thick-cut style of bacon because it will have a better meat to fat ratio—not to mention flavor. The fat of the cooked bacon will help the crust meld nicely together. However, it is important to line the spring form pan with foil as it will drip fat. As an added measure, you can place the cheesecake on a baking sheet to prevent any fat from dripping in the oven.
This cheesecake recipe will be a little denser than usual due to the amount of egg used, but for this rich recipe, it is necessary.
Garnish the cheesecake with simple whipped cream, and why not some crumbled bacon?
24. Mascarpone Pumpkin Cheesecake with Almond Crust
MASCARPONE CHEESE IS SIMILAR TO American cream cheese in the way that it is made, but it has a thicker consistency and sweeter flavor. What is particularly nice about mascarpone cheese is that it results in less mixing and zero lumps when compared to regular cream cheese. It produces a richer, denser end product, which actually complements the flavor and texture of pumpkin.
The almond crust also plays an important role in this particular recipe for pumpkin cheesecake. When almonds are finely ground, they have almost the same consistency as flour, but with a rich almond flavor. The almond crust also creates a crunchy moist texture which will hold up to the dense pumpkin cheesecake filling. Sliced almonds work best for this recipe as they are easier to pulse into a fine powder.
Mascarpone cheese can usually be found in most major grocery stores in the specialty cheese section, or you can easily find it online. Keep in mind that the pumpkin cheesecake will be denser and not have that airy high appearance, so don’t worry if it looks like your cheesecake has sunk—it is just the mascarpone cheese.
Bittersweet chocolate sauce is a great topping for this recipe. You can simply melt some dark or semi-sweet chocolate chips in the microwave and drizzle over each slice before serving.
The cheesecake will need the same amount of resting time in the refrigerator to ensure that it sets up properly. The recipe can also be made up to three days in advance. Just be sure to tightly wrap the cake in plastic wrap so it does not absorb any other flavors from the refrigerator.
25. Mini Pumpkin Cheesecake Tarts with Bittersweet Chocolate Ganache
THESE ARE FUN LITTLE BITE-SIZE CHEESECAKES that explode with pumpkin flavor. They are topped with a bittersweet glossy chocolate ganache and are ready within a couple of hours. The secret to their delectable flavor is the crust—a French pastry crust known as Pate Brissee. Once you get the hang of making the dough, it will be the base for all of your tarts and pies.
A lesson on making Pate Brissee
This pastry crust is rich with buttery flavor and has a wonderful flaky texture. The trick to success when making the recipe is to remember to keep all the ingredients as cold as possible. This will neutralize the gluten, which will keep the dough from tearing when it comes time to roll it out.
There are five basic ingredients: flour, salt, sugar, butter, and ice water. The dough will need to rest in the refrigerator for at least 30 minutes before rolling out, and it can last up to one week when tightly wrapped in plastic wrap. If you do make the dough in advance, you will need to let it come to room temperature for about 30 minutes before trying to roll it out.
Making the dough in a food processor is the easiest method for beginners. Never allow the dough to completely form into a ball—you want the dough to just barely start to come together and then form it into a disk. Place the flour in the refrigerator for about 10 minutes before making the Pate Brisse. Remember, the colder the ingredients, the better the dough will form.
If you are making the dough by hand, you will want to use cold fingers to rub in the butter. Soak your fingertips in ice water before mixing in the butter. When you add the ice water, use your fingers to sprinkle in the water versus pouring it into the butter mixture. Otherwise, you will have to work the dough for much too long to evenly spread out the water. Once the dough begins to come together, it is ready to be formed into a disk and rest in the refrigerator.
The dough is actually quite pliable due to the butter in the recipe. For this recipe, the dough is shaped into miniature cupcake tins, and just by the heat of your hands it will easily mold to the tins. Remember, when a recipe calls for the dough to be rolled out it will need to be the proper temperature to prevent sticking or tearing. If the dough begins to tear as you roll it out, it is too cold and needs a couple of minutes to warm up. If the dough is starting to stick, then it is too warm. If this happens, gently gather the dough into a disk and place it into the refrigerator for about 8 minutes. Another method for cooling down the dough in the event that it is sticky is to cover the dough with a frozen dishcloth. Prior to making the Pate Brissee, lay a wet dishcloth flat in the freezer, just in case you run into a sticky dough. Once you get the hang of the consistency, this pastry recipe will be second nature.
The mini pumpkin cheesecakes can be made a couple of days in advance. Store in an airtight container in the refrigerator and allow them to come to room temperature before serving. They can even be frozen. First, freeze the tarts in a single layer, then transfer to a Ziploc bag and place in a section of the freezer where they will not get crushed. When you are ready to serve the tarts, just set them out a couple of hours before eating.
This recipe can make up to 30 or 40 mini pumpkin cheesecakes. Be sure to completely cool the tins before starting the next batch. If working in batches, be sure to wrap the dough in plastic wrap and place back in the refrigerator until the tins have cooled to keep the dough pliable.
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