đ° The Platinum Pumpkin Cheesecake Recipes Collection, Volume 2
25 More Irresistible Creations for the True Pumpkin Cheesecake Lover
This masterpiece, which is book three 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. Miniature Upside-Down Pumpkin Cheesecakes with White Chocolate Sauce
IF YOU ARE LOOKING FOR A CREATIVE WAY to present pumpkin cheesecake, this is a perfect version that not only explodes with flavor but is also very pleasing to the eye. The miniature cheesecakes are baked in muffin tins and served upside-down, drizzled with white chocolate sauce.
The addition of the cornstarch allows the cheesecakes to be firm enough to be inverted. It creates a denser cake but does not take away any of the flavor. Be sure that, when you prepare the cookie crust, there are no large pieces when you press it into the muffin tins. The firmer the crust, the better the cheesecake will stand upside-down.
The miniature pumpkin cheesecakes can be prepared up to three days ahead of time. Just tightly wrap in plastic wrap so that they do not absorb any other flavors in your refrigerator. The sauce can also be prepared ahead of time and stored in the refrigerator.
When you are ready to serve the cheesecakes, microwave the sauce in 15-second increments to keep it from breaking.
2. No-Bake Pumpkin Cheesecake with Toasted Macadamia Nut Tuiles
THERE ARE TIMES WHEN THE CRAVING for pumpkin cheesecake comes, but the desire to go through the whole process of making a classic pumpkin cheesecake does not. No-bake cheesecake recipes offer a similar texture and wonderful flavors without the hassle of baking, especially in the summertime. This recipe will take about 10 to 15 minutes to prepare and can be enjoyed in about one hour.
This particular recipe uses a tuile cookie recipe as the crust. A tuile is a crunchy cookie that will remind you of a fortune cookie. In fact, they are basically the same thing. As with many other food recipes, tuiles can have many variations to the original recipe. This one in particular uses the crunchy, salty flavor of macadamia nuts. The macadamia nuts will help the cookies stay crunchy, and they go very well with the flavors of pumpkin cheesecake. They will need to be made the same day when serving the pumpkin cheesecake because they lose their crunchy texture after one day due to their delicate batter.
When preparing the tuile recipe, you will need to allow the batter to rest in the refrigerator for one hour before baking. Also, keep in mind that you will have to move fast when forming the tuile cookies as they cool almost immediately. They will take any shape that they are draped over. For this recipe, the cookies will be shaped into cups, so find a glass bottom that will hold about 6 ounces (170 grams) of pumpkin cheesecake filling.
A simple chocolate sauce would be a perfect garnish for this recipe, or some fresh whipped cream with a sprinkle of macadamia nuts will work as well.
3. Orange Scented Pumpkin Goat Cheesecake with Chocolate Hazelnut Spread
THOSE WHO LOVE UNIQUE TWISTS on classic recipes will enjoy this particular rendition of pumpkin cheesecake in place of the usual cream cheese and gingersnap crust routine. This recipe pushes the envelope with its shortbread graham cracker crust, the addition of tangy goat cheese, and the classic hazelnut spread you may have used on your morning toast.
Letâs start with the crust. The crust is a combination of homemade shortbread that has roasted pine nuts and orange zest combined with classic graham crackers. It is pulsed into a finely ground mixture, and while the amount of ingredients for the crust may seem like a lot, a lot is needed. In addition to balancing out the pumpkin, goat cheese and sweet hazelnut chocolate spread, the extra amount of crust not only helps the cheesecake to keep its form, but also creates an incredible presentation once sliced.
The pumpkin cheesecake filling is a rich and earthy combination of both goat and cream cheese, earthy spices normally found in pumpkin cheesecake, sour cream, and orange zest. This recipe only uses light brown sugar as a sweetener. Brown sugar provides a hint of molasses essence as well as a deep intense flavor.
Now for the topping: Nutella can be found in your local grocery mart. However, making this spread from scratch is not only easy to do, but also much more flavorful and easier on the pocket in the long run. If you are an avid baker, chances are you already have the necessary ingredients in your pantry to create this classic spread in a flash. However, if you would rather skip making the chocolate hazelnut spread, you can use a container of Nutella.
The cheesecake works best when prepared in either a 9 or 10-inch (23 or 25-cm) spring form pan, as the filling contains larger than normal volumes of cheese and eggs. You will also want to allow about one inch of space for the chocolate hazelnut spread.
4. Pumpkin Cheesecake Pecan Pie
IF YOU ARE A FAN OF BOTH PECAN PIE AND PUMPKIN cheesecake, this is the recipe for you. It combines both classic flavors into one pie that explodes with flavor. It will take some time in the kitchen, but the end result is an incredible combination of rich pecan flavor with a light and airy pumpkin cheesecake on top.
The first step in making this recipe is to prepare the crust. For this pie, a pate brissee recipe is used. It has a flaky light texture and a rich buttery flavor and will hold up to the double layers of pie filling. The dough needs to rest in the refrigerator for at least 30 minutes before rolling out because this will make it easier to form an even crust.
The next step is to prepare and partially bake the pecan layer. The pecan pie is heavier than the pumpkin cheesecake layer and can withstand the double baking that is involved. You will need to allow the pecan layer to cool for at least one hour before adding the pumpkin cheesecake layer, so plan accordingly.
The grand finale of this innovative dessert brings us to the pumpkin cheesecake filling. It is rich with earthy spices and a pumpkin flavor that ties the whole dessert together. The pie will
not need to sit in a water bath, but it will need to be baked at a lower temperature than most pie cheesecake recipes in order to ensure that there is no over-cooking.
After the pie is baked, it will need about two hours to cool at room temperature. If you place the pie in the refrigerator too soon, it will not set up properly. Once the pie has set, you can wrap it tightly in plastic wrap and allow it to set up the remaining time in the refrigeratorâabout three hours. The pie can be made ahead of time, up to three days, and will need to be stored in the refrigerator if there are any leftovers.
Simple whipped cream is all this pumpkin cheesecake recipe needs. The pie itself is full of sweetness, crunchiness, and a rich pumpkin flavor.
5. Pumpkin-Carrot Cheesecake Bundt Cake with Cinnamon Glaze
THIS RECIPE CAN BE PERFECT FOR A LIGHT dessert or even served for a breakfast treat. The pumpkin cheesecake components create an incredibly moist cake, while the carrot adds a fresh element that makes the cake not too sweet. The cinnamon glaze is not only fragrant but also brings out the pumpkin flavor and adds a nice, sweet touch.
A 10-inch (25-cm) bundt cake pan is used for this recipe because the batter is large in volume. You can also use a 9 x13-inch (23 x 33-cm) baking dish or three 9-inch (23-cm) cake rounds. The recipe could also be made in muffin tins, but the bundt pan creates a beautiful presentation with the cinnamon glaze.
It is important to allow the cake to cool in the pan for at least two hours, as it is still setting up while it cools in the pan. You will then need to gently turn the pan over and continue to cool for one hour. At this point you should pour the cinnamon glaze over the top so it can penetrate the cake.
6. Pumpkin Cheesecake Semifreddo
WANT A COOL AND REFRESHING IDEA for pumpkin cheesecake? This recipe involves minimal preparation and explodes with the wonderful flavors of pumpkin cheesecake. It has the properties of a regular cheesecake if it is placed in the freezer for a couple of hours, but this recipe requires zero baking.
A semifreddo is a semi-frozen dessert that will remind you of a cross between a mousse and custard that has been frozen. Some recipes will use a combination of ice cream and whipped cream, while other recipes will use gelatin to mold the dessert. This recipe borrows the firming properties of pumpkin and cream cheese, and sweetened egg whites are used as the binder. The hot sugar mixture that is poured into the egg whites will safely heat the eggs to 165 °F (73°C). It is important to pour the sugar in a slow and steady stream as the egg whites are beating because this will evenly distribute the sugar.
Caramel sauce, toasted nuts, and fresh whipped cream are perfect toppings for this dessert. You can also enjoy the semifreddo as isâitâs that delicious:)
7. Pumpkin Cheesecake Bacon Wrapped Poppers
JALAPENO POPPERS HAVE BEEN a long-time appetizer favorite, but there are also some creative new twists to making your own recipe unique and tasty. This recipe is great for those who love the flavors of pumpkin cheesecake, bacon, and a hint of heat. While the flavors may not sound like they would be a proper match, they are in fact perfect. Your guests will be asking what that lingering deep flavor is while enjoying the bacon and cheesy goodness.
The filling is made with pumpkin puree, cream cheese, Parmesan cheese and hints of allspice and nutmeg. The spices contribute the traditional aspect of pumpkin cheesecake ingredients as well as providing a cooling effect to the jalapenos. The bacon provides smokiness and a subtle crunchy and chewy texture that ties the appetizer together. Hickory smoked bacon works best for this recipe.
The jalapenos will work best when they have been slightly broiled in the oven and set aside to steam. This will make it easier to pull out the membrane and seeds, which is where the true heat lies. If you like a lot of heat, then you can leave them in. After they have been broiled and cooled, you can place the pumpkin cheesecake filling inside. Be generous with the filling as the bacon will hold it in place as they bake. You will want to freeze the cheese before wrapping and baking to ensure that too much doesnât leak out during the baking process. At this point you can cover them and keep them in the freezer for up to one week.
8. Pumpkin Cheesecake Bagels
THE ART OF MAKING BAGELS is not as hard as some might assume, and the reward of making them fresh at home is priceless. These bagels offer a hint of sweet pumpkin cheesecake and a nice chewy texture.
The bagels are actually boiled for a quick moment to create a soft chewy interior and a slightly crunchy exterior. The pumpkin puree helps keep the bagels moist for a longer period of time, as does the cream cheese. The classic spices of pumpkin cheesecake are used in this recipe, creating an incredible aroma throughout the kitchen as they bake.
These unique bagels can be enjoyed with either a sweet or savory topping, or you may even place some aged ham and mayo on the bagel and make it into a sandwich.
9. Pumpkin Cheesecake Banana Bread
BANANA BREAD IN AND OF ITSELF IS A WONDERFUL quick bread that is full of flavor, and the addition of pumpkin cheesecake flavors takes this classic recipe to new heights. This recipe offers incredible spicy notes along with a moist texture and an earthy pumpkin aroma.
This recipe can be made ahead of time and kept in the freezer for a quick and easy breakfast. Enjoy with your favorite latte or bring the pumpkin cheesecake banana bread to your next brunch event.
It is important to allow the bread to rest in the loaf pan for at least 1 hour. This allows the bread to set up with the heat of the pan outside of the oven, thus preventing any burning. The recipe can also work in a bundt panâjust remember to thoroughly butter and flour the pan you choose to use.
The bread should be stored in the refrigerator and wrapped tightly in plastic wrap. Alternatively, after you slice the bread, you can wrap and place in the freezer for up to one month.
10. Pumpkin Cheesecake Bars with Cinnamon Scented Graham
IF YOU ARE IN THE MOOD TO MAKE enormous and rich pumpkin cheesecake bars, then this is the ultimate recipe for you. The pumpkin cheesecake bars have a cinnamon scented graham cracker crust and are full of rich pumpkin flavor with fragrant spices in the background.
The bars will set best when they are left in the refrigerator for at least seven hours due to the depth of the baking dish. Cornstarch is in the recipe to help firm the filling as well. While the recipe calls for slicing into eight portions, you can make smaller ones.
Be sure to keep a watchful eye when the pumpkin cheesecake bars are baking as they most likely will need to be rotated a few times to ensure that they bake evenly. Run a knife under hot water before each cut to make clean and precise cuts when you are ready to portion the bars.
11. Pumpkin Cheesecake Biscuits
BISCUITS HAVE ALWAYS BEEN known as a comfort food for many and this recipe offers that same kind of comfort with the flavors of pumpkin cheesecake. The recipe is sweetened with honey and has the wonderful scent of cinnamon and nutmeg.
With most biscuit recipes the butter is cut into the flour mixture, and the same applies here. However, the butter is cut with cream cheese, offering an incredible texture. The pumpkin puree also helps keep these biscuits very moist and adds incredible flavor. Honey is the only sweetener for this recipe, so choose a high-quality honey to improve the flavor of the biscuits.
In this particular recipe for biscuits, the dough will initially be wetter and on the stickier side. As you work the dough, it will begin to resemble a classic biscuit recipe. You will also not need to roll out the doughâjust gently pat out to about Âź-inch (0.6- cm) thickness. The pumpkin cheesecake biscuits are on the large side, but you can adjust the sizeâjust watch the baking time.
Enjoy these biscuits with a pat of butter and a little more honey alongside your morning coffee, or as a light treat after dinner. You can freeze the biscuits for up to one monthâjust store in a Ziploc bag and reheat in the microwave for about 45 seconds.
12. Pumpkin Cheesecake Blintzes with Maple Rum Sauce
BLINTZES ARE CREPES (THIN PANCAKE) that are filled with some kind of cheese filling and either baked or fried. This dish is very popular among the Jewish community, but France lends its popular crepe recipe, which is often served as a warm dessert. The filling is rich with pumpkin cheesecake attributes and earthy spices. It is a great alternative to the long process of prepping, baking, and setting traditional cheesecake recipes.
The dessert is served warm with a rum scented maple sauce. The crepe batter will need to rest in the refrigerator for one hour, and the blintzes will need to bake for about 30 minutes in the oven. You can prepare the filling ahead of time while making the crepes. They will need to be stored in plastic wrap in the refrigerator until you are ready to fill and bake them.
The maple rum sauce ties in with the classic flavors of the pumpkin cheesecake and adds a great essence of sweet maple syrup that has been infused into tropical dark rum. The sauce is served warm, but you can make it ahead of time and reheat it when the blintzes are ready to be served. This recipe will make 12 individual blintzes. Two per person is a perfect serving size.
13. Pumpkin Cheesecake Bread Pudding with White Chocolate Sauce
BREAD PUDDING RECIPES START OUT WITH STALE BREAD, or sometimes baked cake cubes. This is then combined with creamy custard and baked in the oven. This recipe uses pumpkin cheesecake batter in place of the custard that binds the dessert. It is a great alternative to baking a traditional cheesecake. A simple white buttermilk cake is used in place of the stale bread, and the dessert is topped with rich white chocolate sauce.
The preparation for making bread pudding is similar to baking cheesecake. The delicate custard will need to be baked in a water bath to ensure gentle, even cooking. The dessert can be made three days ahead of timeâjust reheat in the microwave for 40 seconds when you are ready to serve the pumpkin cheesecake bread pudding.
The pumpkin element in the re-invented dish really makes the dessert stand up to the sweetness of the cake. By creating a pumpkin cheesecake base, the baking process is made much easier as well.
The dessert will serve approximately 8 to 10 people, and if you want to serve it the same day, plan to spend about 3 hours total time for it to be ready. The dessert will also freeze wellâjust wrap the individual portions in plastic wrap.
14. Pumpkin Cheesecake Brownies
SOME BAKERS FIND THAT WHITE chocolate pairs best with pumpkin cheesecake recipes, but dark or bittersweet chocolate hold up to the spices and rich pumpkin puree as well. This brownie recipe has two parts that combine to create the dessert: the bottom layer is a rich dark chocolate fudge brownie, while the top layer is a super-rich pumpkin cheesecake batter that is then swirled with the dark chocolate fudge brownie batter.
What is also great about this recipe is that, because the fudge brownie base is so dense, the recipe can be easily frozen, and lasts for up to one month in the freezer. Slice the brownies, and then individually wrap them in plastic wrap before placing in the freezer. They will thaw out at room temperature in about one hour.
This brownie recipe has a few separate steps in the preparation. Be sure to have all of the ingredients ready to mix to make the process go faster. An 8 x 8-inches (20 x 20-cm) or 9 x 9-inches (23 x 23-cm) baking pan works best for the recipe. Allow the brownies to cool for one hour before slicing.
15. White Chocolate Dipped Pumpkin Cheesecake Butter Cookies
BUTTER COOKIES BY THEMSELVES are a delectable treat, but when you add the flavors of pumpkin cheesecake you get something even more extraordinary. The color of the butter cookie has a gentle orange hue with beautiful speckles of spices. The cookies go a step further and are dipped in white chocolate for an added burst of color and sweetness.
This recipe will make approximately 40 cookies. You can make just half a batch and freeze the rest for up to one month. They will need to rest in the freezer for one hour before baking, but you can make them ahead of time and store them for up to one week. The chocolate sauce will also keep in the refrigerator for one week or so, making these a great cookie recipe to prepare ahead of time.
16. Pumpkin Cheesecake Cannoli
CANNOLO (PLURAL CANNOLI) IS A DESSERT FROM SPAIN that usually consists of sweet pastry dough that is fried into a little cigar shape and filled with sweetened ricotta, nuts, and chocolate. There is a special baking tool called a cannoli shell which you wrap the dough around before baking or deep-frying. However, for this particular recipe, a tuile batter substitute could work.
The filling is rich with pumpkin flavor and pumpkin cheesecake spices, along with toasted hazelnuts, drunken cranberries, and dark chocolate. You can make the filling the day ahead, or even up to three days ahead of time. The recipe is designed to serve two per person, but you can serve them family-style on a platter for a crowd.
Tips on making tuiles
A tuile is a very thin crisp cookie that is fragile and can be formed when immediately removed from the oven. You will need to move quickly, and should have a bowl of ice water standing by to numb your fingertips before handling the hot cookies. This will make the process less painful and more expedient. It is best to work in batches when making the cookies, as they quickly harden after they have been baked. When the tuiles are ready to be formed, leave the baking sheet in the oven and remove the cookies one-at-a-time. The heat from the oven will keep the tuiles soft and pliable. For this particular recipe, you will be making a cone shape to fill with the pumpkin cheesecake filling. Only roll one part of the circle and press the seam down on the work surface for a few seconds to set. Tuiles need to be kept out of moisture, so it is best to make them on the day you want to serve them. Store the tuiles in a flat, airtight container or Ziploc bag away from anything that can break them.
17. Pumpkin Cheesecake Caramel Nut Bars
THESE PUMPKIN CHEESECAKE BARS are similar to a candy bar texture with an incredible nut crunch. The bars begin with the pumpkin cheesecake cookie layer and then are topped with a medley of toasted nuts that have been coated in caramel sauce. They are perfect to bring to a social event, as they hold up very well for a long period of time.
You can substitute the kind of nuts that are used in the recipe; just make sure that the measurements equal out to 3 ½ cups (830 ml) worth. The baking sheet will be very full after the addition of the caramel nuts, so pay close attention to your oven when the bars are baking a second time.
The pumpkin cheesecake bars will last for up to one week in the refrigerator, or you can wrap them individually in wax paper and plastic wrap and store in the freezer for up to one month. One bar per person is the ideal serving size, but donât be surprised when guests grab for seconds.
18. Pumpkin Cheesecake Caramel Roll
THIS IS A FUN RECIPE FOR PUMPKIN cheesecake that involves airy sponge cake infused with pumpkin that has sweet caramel sauce and a rich pumpkin cheesecake filling. It can be a great light dessert to serve in the summertime and is easy to make ahead of time.
You will need to handle the sponge cake carefully, and make sure to immediately place it in a clean dish after it has baked. This will keep the cake pliable when it comes time to unroll it, spread the filling, and then re-roll it. Allow at least one hour for the cake to set in the refrigerator. This will firm up the filling and give you cleaner slices.
Garnish the pumpkin cheesecake roll with some powdered sugar and caramel sauce or serve it Ă la mode with vanilla ice cream.
19. Pumpkin Cheesecake Chocolate Layer Cake with Chocolate
THIS RECIPE DEFINES HAVING YOUR CAKE and eating it too. It is a combination of rich chocolate cake and pumpkin cheesecake that is covered with more chocolate flavor in the cream cheese frosting. It will require some patience, but the result is a decadent dessert with an incredible presentation.
You can prepare the cheesecake and chocolate cake layers a day in advance if desired; just wrap tightly in plastic wrap and store in the refrigerator. The frosting should be prepared the day you are assembling the cake, and will need to be applied to the cake immediately after preparing.
This pumpkin cheesecake dessert is perfect with a dollop of fresh whipped cream and a hearty craving for an incredible rendition of pumpkin cheesecake.
20. Pumpkin Cheesecake Cinnamon and Cranberry Bread
THIS RECIPE FOR PUMPKIN CHEESECAKE comes in the form of a unique-style quick bread that is filled with cinnamon flavor. The topping is a classic streusel recipe with a hint of cinnamon, while the bread batter is filled with the rich aroma of cinnamon and the tartness of dried cranberries.
This quick bread recipe is on the dense side with the addition of the pumpkin and cream cheese, and will need to cool in the pan for an additional 30 minutes to continue to bake. Keep an eye on the bread as it bakesâit will need to be rotated halfway through the baking process.
This recipe also freezes well. Make sure the bread has fully cooled before placing in a Ziploc bag (if you do).
21. Pumpkin Cheesecake Coconut Cream Pie
THIS IS A TWO-PART PIE. THE BOTTOM LAYER is a dense rich pumpkin cheesecake topped with a light coconut crème filling. The pie is then topped with meringue that is lightly toasted in the oven. Since the pumpkin cheesecake part is so dense, it will not require as much waiting time as a traditional recipe for cheesecake. It is best to chill the pie for at least 2 hours before serving so the coconut crème can set up properly.
You can substitute the homemade version with a store-bought pastry shell. This will cut your preparation time to about half.
22. Pumpkin Cheesecake Coconut Macaroons
MACAROON COOKIES IN GENERAL OFFER a chewy and moist crunch. However, when you add the flavors of pumpkin cheesecake and toasted coconut, the flavor is incredible. In this recipe, the coconut or puffy look of a traditional macaroon cookie is changed by the addition of the pumpkin and cream cheese. This recipe can also be a great crust for a cheesecake or pie recipe. You will need to add about 4 ounces (115 grams) of butter and about â cup (79 ml) of granulated sugar.
There is no addition of flour in the recipeâjust sweetened condensed milk and egg whites, thus the airy consistency. These cookies will last about one week in an airtight container at room temperature or keep in the freezer for up to one month.
The importance of cold egg whites
There is a great debate on whether room temperature egg whites whip better than those that have been refrigerated. A cold egg white that is a couple of days old will give you better peaks, as the protein has aged. It will also separate easier when separating the egg. You can save the yolks for a creamy homemade salad dressing or even make your own mayonnaise.
You will either need to use a good quality nonstick baking sheet or butter and flour the ones you have. The cookies tend to be sticky right out of the oven. Allow them to cool for about 10 minutes on the sheet pan, and then transfer them to a bakerâs rack to cool for another half hour. You can also use a little toasted coconut as a garnish after the cookies come out of the oven.
23. Pumpkin Cheesecake Corn Muffins
THERE IS MORE OF A SAVORY FLAVOR with this recipe than sweet. It has roasted corn and fresh basil in the batter. These are easy to prepare and are a wonderful side to chili or a slab of grilled ribs. The pumpkin cheesecake corn muffins also have a nice bite with the addition of chopped jalapenos. Use the canned pickle variety to allow the jalapenos to remain plump. Buttermilk in the recipe also adds a nice touch to these complex muffins.
You can also make this recipe as a skillet corn bread. Use a 6 to 9-inch (15 to 23-cm) cast iron pan or even a cast iron corn stick pan. For this particular recipe the corn stick pan is used to create unique muffins with incredible flavor. You can get these types of pans at a specialty kitchen store or online. They are a great find and can be used for other kinds of muffins.
When using a cast iron skillet or corn stick pan, be sure to season the pan in the oven with a little vegetable oil to prevent sticking and add another level of flavor. To do this you will need to preheat the oven to about 400 °F (200 °C) (Gas Mark 6), then lightly oil the pan and set in the oven for about 5 minutes. Wipe out the pan and cool to room temperature before adding the batter. For this recipe, lightly spread some butter before adding the batter. This will create a crispy exterior and make it moist inside.
The muffins can be made a few days ahead of time. They should be stored in a Ziploc bag in a cool place. You can even freeze the muffins for up to one month. Leave out at room temperature for about one hour before serving.
Fresh whipped butter or a little sour cream is a great way to top these inventive muffins. You can even whip some sour cream and more cream cheese in with the butter to create a unique spread.
24. Pumpkin Cheesecake Cranberry Bran Muffins with Cinnamon Streusel Topping
THIS RECIPE IS PERFECT FOR THOSE who are not breakfast eaters, or who need some extra fuel for the day. The wheat bran will fill you up while the pumpkin cheesecake satisfies your sweet tooth. The streusel topping creates an incredible crunch and adds the richness of butter and the wonderful scent of cinnamon.
The dried cranberries add a burst of tartness and help the muffins retain their moisture while they bake. You can substitute with either brown or golden raisins in their place if you prefer, but the cranberries really balance out the bran and pumpkin cheesecake flavor.
You can store the muffins in the freezer for up to one month in a Ziploc bag for an easy breakfast fix. Reheat the muffins in the microwave for about 45 seconds.
25. Pumpkin Cheesecake Crème Brulee
THE CLASSIC INGREDIENTS FOR CRĂME BRULEE consists of eggs, sugar, and cream. However, when the dessert is infused with spices and pumpkin puree, the custard rises to a level of heightened flavor. This is a recipe that can be enjoyed all year round. It has the rich flavor of a slice of cheesecake, but it is light enough to enjoy after a full dinner and not feel too guilty. Making crème brulee is similar to baking cheesecake in that you place a custard base into a dish that is baked in a water bath. Also, the recipe requires a cooling period to have the custard set up.
Brulee dishes, or ramekins, can vary in size. Choose a 4 to 6- ounce (125 to 180-ml) ramekin that is ovenproof and makes it easy to spoon out the dessert. Your local craft store or kitchen specialty shop will have a variety of ramekins to choose from. Try to find ones that you can use for other dishes as well.
There are a couple of tips to making the perfect creamy and flavorful brulee. First, slowly temper the hot cream into the egg mixture using a ladle to help control the amount that is being transferred. Sometimes just pouring the hot liquid into the egg mixture will result in the eggs curdling. Second, after the brulee base has been tempered, strain the mixture through a fine sieve or strainer into a pitcher. This will stop the little curdled bits from getting into the final product.
Most ovens have âhot spotsâ or areas in the oven that cook or brown food faster. Covering the brulees with tinfoil as they cook will protect the tops and help them cook evenly. This way you do not have to fuss with trying to turn a baking pan filled with water and risk getting any water into the brulee dishes. As you prepare the custard, have some water simmering in a pot on the stove. This will be the right temperature for the water bath.
Crème brulee is roughly translated as âburnt crèmeâ and this is the first step in making crème brulee. However, do not boil the cream. The line between cream bubbling around the edges and a full-on mess is a matter of seconds; so once you set the cream on the stove, keep a watchful eye.
Right before serving the brulee, there is a layer of sugar that is âburnt,â usually with a mini-flame torch. This is that sugary crunchy layer you crack to get to the creamy custard. If you do not have one of these handy tools, then place the brulees under the broiler for about 90 seconds.
The crème brulee recipe will taste best if it sits in the refrigerator for at least 4 hours, or even overnight. Be sure to wrap the entire ramekin in plastic wrap before placing in the refrigerator to set as the custard can take on the flavors of whatever is in the refrigerator if left uncovered.
This recipe will make about one dozen of 6-ounce (180-ml) custards. You will need to find a baking dish or roasting pan large enough to fit all of the ramekins comfortably and allow at least 2 inches (5 cm) of water to be filled in the dish. These can be served by themselves, or with a dollop of whipped cream and a gingersnap cookie for an elegant presentation.
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