🍰 The Platinum Pumpkin Cheesecake Recipes Collection, Volume 3
This masterpiece, which is book four 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.
1. Pumpkin Cheesecake Cupcakes with Sour Cream Topping
THERE ARE TIMES WHEN you want a slice of pumpkin cheesecake but do not want to fuss with the whole process of making one. This recipe provides the best part of pumpkin cheesecake (the filling and topping) in a bite-size cupcake you can take on the go. This recipe is also perfect to serve at a party, with no required utensils.
It is important to mix the ingredients on low to prevent the cupcakes from sinking as they bake. Also, allow them to rest in the water bath for one hour in the oven. Keep the mixing speed on low and continuously scrape down the sides of the bowl to avoid any lumps and excess of air. This will also help prevent the cupcakes from sinking.
Keep a watchful eye on the cupcakes while the topping bakes. It only takes about 10 minutes to melt the granulated sugar, and it will then set up the rest of the way while the cupcakes set up in the refrigerator.
2. Pumpkin Cheesecake Dessert with Gingersnap Ladyfingers
IMAGINE A PUMPKIN CHEESECAKE RECIPE that is layered with homemade gingersnap-infused ladyfingers, velvety pumpkin spices and sweet cream cheese. This dessert is just that. It is for those who like to push the envelope with traditional recipes and desire the challenge of creating a one-of-a-kind dessert.
It has some properties of a tiramisu but lends the traditional flavors of pumpkin cheesecake to enhance the dessert. What makes this particular recipe so exceptional is that it is served chilled, or even frozen. The pumpkin cheesecake filling contains gelatin, which replaces the baking process. The dessert will need about 4 hours to set up in the refrigerator as well as baking time for the ladyfingers. Other than that, it is the perfect make-ahead dessert for those special occasions where you want to show off your dessert skills.
If you do not want to fuss with piping out the ladyfinger batter, you can also spread the batter evenly on the baking sheets and bake as a whole. After the sponge cake has cooled, you can just slice the cake into long rectangles for the dessert.
The dessert can be made a couple of days in advance. The ladyfingers can even be baked and stored in an airtight container in the freezer for up to one month. A 9-inch (23-cm) spring form pan is the ideal size for this dessert and will also make the dessert easier to unmold.
There is some labor involved in creating this pumpkin cheesecake dessert, but the presentation will score you major kudos for your efforts. As with many cheesecake desserts, it is wise to have all of the ingredients ready to assemble when finishing the dish. Organization is the key for this particular rendition of pumpkin cheesecake, as it will be ready to serve right out of the freezer or refrigerator.
3. Pumpkin Cheesecake Dip with Gingersnap Crisps
IF YOU ARE LOOKING FOR A FUN alternative to pumpkin cheesecake, then this is a perfect, fun way to entertain guests with little fuss. It has all the wonderful flavors of pumpkin cheesecake with the addition of homemade gingersnap crisps for dipping.
The addition of mascarpone in this recipe adds a nice, sweet, creamy, dense texture. You can find 8-ounce (227- gram) tubs in the specialty cheese section in most grocery stores.
This recipe can be made in a snap, but it needs to set up in the refrigerator for at least one hour, and can last for up to one week. Prepare the dip first, and then start making the crisps as they will need about one hour in the refrigerator to rest before rolling out. Here is another great tip to making the gingersnap crisps: once you have rolled them out, place them in the freezer for about 15 minutes to rest a second time. This will help them hold their shape and cook more evenly.
The pumpkin cheesecake dip can also be used as a spread on bagels, cinnamon bread and toasted English muffins for a sweet treat.
4. Pumpkin Cheesecake Flan
FLAN IS KNOWN MAINLY IN PUERTO RICO, but many other regions have their own versions of the creamy custard dessert. This particular one uses the flavors of pumpkin cheesecake and a light caramel sauce. The custard base closely resembles pumpkin cheesecake batter, but with a few minor variations in the ingredients and the way it is served.
Flan is pretty straightforward to make. If you have ever made crème brulee, then this will remind you of that dessert. The first step is to make a light caramel sauce out of granulated sugar. You do not want to cook the sugar too dark, or it will taste burnt and will not flow onto the dessert plate. Choose equal-sized ovenproof containers so that all the servings cook evenly. Some recipes call for one large flan cut into servings. For this recipe, the flan is served individually on dessert plates. Make sure that the plates you are placing the flan on have some room for the caramel sauce to run.
You can make the pumpkin cheesecake flan up to one week in advance. When you are ready to serve the dessert, just remove from the refrigerator, run a knife around the ramekin and invert onto the serving plate. Remember, flan is to be served cold, not at room temperature.
5. Pumpkin Cheesecake Fritters with Maple Glaze
IF YOU ARE LOOKING FOR A NEW TWIST on classic pumpkin cheesecake, then this is one recipe to try. It does require some labor, but the end result will astound guests with the flavors and textures that mirror pumpkin cheesecake.
Fritters can be prepared using a few different methods. One way is to dip a piece of food in batter and then deep-fry. The more common and popular version is in the form of a doughnut that is filled with a fruit filling and fried in oil. Apple fritters are the most commonly consumed type of fritter in the United States, but this recipe uses the classic flavors of pumpkin cheesecake folded in yeast dough and then fried.
The pumpkin is roasted in spices, sugar, and butter until it is very tender, then mixed with cream cheese that is folded into sweet yeast dough. After the pumpkin cheesecake fritters are fried, they are covered with a sweet maple glaze.
The recipe calls for dry active yeast. The live organism will need to bloom before incorporating the rest of the ingredients. In this recipe, the procedure is a little different. The yeast will need to sit out at room temperature for about 40 minutes as a starter dough before the other ingredients are added. This method of blooming the yeast creates an aromatic, chewy dough that will be much easier to work with when folding in the filling.
The recipe works best with an electric mixer, but a wooden spoon with the same time allotment is doable.
6. Pumpkin Cheesecake Gingersnap Cookies with Cinnamon Glaze
THESE ARE PERFECT WHEN YOU ARE CRAVING the classic flavors of pumpkin cheesecake but do not want to wait for hours to enjoy them. The cookies are moist, chewy, and intense with pumpkin and gingersnap flavors. There are no special tools required except a mixer, baking sheet, and oven. Since these cookies have pumpkin puree in the recipe, they will last for up to one week in the cookie jar and not lose their texture.
The cookie base combines pumpkin, cream cheese and the flavors of gingersnap cookies all in one fell swoop. This is an easy mix-and- bake cookie recipe that is a snap to make and bake. One twist is the cinnamon glaze drizzled on the warm cookies after they have cooled for a couple of minutes. This really brings the cookies to another level of intense aromatic flavor that will linger in the kitchen for days.
The cookie dough will be on the thick side. A small ice cream scoop will make it easier to portion the dough for baking.
7. Pumpkin Cheesecake Ice Box Pie
LOVE ICE CREAM PIE? This recipe is perfect for those who love ice cream pie and pumpkin cheesecake. It is a breeze to prepare, and the only baking required is for the ginger-scented graham cracker crust.
The recipe calls for tin roof sundae ice cream, but you can use your favorite kind of ice cream instead. Caramel, butternut, toffee, and even chocolate ice cream can be great substitutes for this recipe. You can also create your own.
The pie will need about 2 hours in the freezer for the pumpkin cheesecake filling to set up. It has a pure pumpkin flavor that is light and fluffy. Be sure to use heavy whipping cream versus heavy cream, as it will set up better because of the fat content. The recipe calls to whip the cream to stiff peaks. You will need to keep a watchful eye and not whip it too much, or it will turn to a butter consistency and be lumpy.
You can use store-bought caramel sauce, chocolate sauce, and nut topping for an easy garnish, or make your own to sweeten this pie even more. Store any leftovers wrapped tightly in plastic wrap in the freezer to prevent the pie from absorbing the flavors of any other foods stored.
8. Pumpkin Cheesecake Ice Cream Sandwiches
EVEN ON A SUMMER DAY, the flavors of pumpkin cheesecake can be enjoyed, and be refreshing. This recipe combines graham cracker cookies (as you would expect in the crust), creamy cool pumpkin cheesecake bliss, and a streusel topping on the outside filled with cinnamon and butter. This cookie sandwich is one that will have even those who aren’t pumpkin lovers asking for the ingredients.
There is some labor of love involved in creating this pumpkin cheesecake. Starting the day before to make the ice cream or cookies will save you time if you are in a hurry. The only really complicated factor of the recipe is making the pumpkin cheesecake ice cream base. Like cheesecake, ice cream is a custard that needs to be cooked in order to be consumed safely. This is an easy process—just be sure to have all your ingredients ready when you begin to cook the custard.
The cookies are super moist, and easy to make as well. They contain some butter, but this is what makes the ice cream sandwich easy to assemble.
The finale of the sandwich is the streusel topping that is rich in butter and cinnamon. It will need to be baked for a brief time to melt the butter and flour, but it can also be made ahead of time and will last up to one week in an airtight container or up to one month in the freezer.
9. Pumpkin Cheesecake Ice Cream with Gingersnap Waffle Bowls Dipped in Chocolate and Toasted Pecans
TAKE THE FLAVORS OF CLASSIC PUMPKIN cheesecake and churn it into soft creamy ice cream. Then take it a step further and make your own gingersnap waffle cones that are dipped in bittersweet chocolate and toasted pecans. This is the ultimate dessert for those hot summer days, and it is quite easy to pull together.
The cream cheese in the ice cream recipe will keep it from becoming too hard. The classic custard ice cream base is infused with dark rum, classic pumpkin spices, and canned pumpkin puree. The recipe for the waffle cones is also fairly simple. If you do not have a pizzelle maker, then a regular waffle iron will work just fine. It is a good idea to have a bowl of ice water standing by when you make the waffle bowls, as you will need to shape the cooked batter when it is still hot. Dipping your hands in the ice water first will lessen the pain of transferring the hot cones to the bowl for shaping.
This recipe works best when you plan ahead. The ice cream will keep in the freezer for up to one month in an airtight container. The waffle cones taste best on the day that they are made, but you can make them one day ahead and store in either a Ziploc bag or an airtight container to preserve their crunch.
If you have never made ice cream from scratch, the process will remind you of making any kind of custard base. In a sense, that is what ice cream is—cooked custard that, instead of being baked or served chilled, is churned in an ice cream maker to enable the formation of ice crystals around the dense fatty molecules. The end result is creamy frozen custard that we know as ice cream, frozen yogurt, or gelato. Ice cream custard bases have the highest fat content among the three main varieties, while gelato is an Italian ice cream that resembles the texture of soft- serve ice cream and is lower in fat.
The ice cream recipe makes 2 quarts (1.9 L) and, depending on the size of the bowl you use, you can make about 6 waffle cone bowls.
10. Pumpkin Cheesecake Infused Coffee Cake and Spiked Cinnamon Streusel Topping
While the recipe may sound complicated, it is actually quite simple and easy to make. Coffee cake is a moist quick bread that is usually topped with a streusel topping consisting of butter, flour, sugar, and spices. The spiked cinnamon streusel for this recipe has a hint of cinnamon liquor for a unique twist. The cake batter also has a few twists of its own: ground graham crackers, fresh orange, and ginger are added to the cake to create a heavenly scent and texture.
A 10-inch (25-cm) bundtcake pan works best for this recipe, but a standard sized loaf pan can also be used. Be sure to have all the ingredients at room temperature to ensure even baking. The pumpkin cheesecake filling for this recipe will also help keep the cake moist, and the cake can be easily frozen in individual servings for up to one month.
Serve this inventive coffee cake with your favorite cup of coffee, latte, or tea. It is also a great dish to bring to a social gathering, as it can sit at room temperature for a long period of time without drying out.
11. Pumpkin Cheesecake Loaf with Maple Crème Fraiche
THIS RECIPE HAS THE INTENSE FLAVORS of pumpkin cheesecake folded into a buttery dense loaf cake topped with a thick tangy crème fraiche. The dense cake is perfect for a Sunday brunch buffet or a light summer dessert. While the cake is rich with butter, it is actually a lighter version of the real thing.
The cake can be made ahead of time and stored at room temperature in an airtight container. You can also place in the refrigerator for up to three days. Since the pumpkin cheesecake loaf is moist with pumpkin puree, it will also last in the freezer for up to one month. When you are ready to serve the cake, just set it out at room temperature for a couple of hours before serving. The cake can also be sliced and individually wrapped. It will take about 20 minutes to thaw.
The crème fraiche recipe is a great way to enhance the intense spices of the loaf cake. It will take about 24 hours to setup and makes about two cups (474 ml). It can be stored in the refrigerator for about one week in an airtight container. While it resembles the flavor of sour cream, it is thicker and has a richer flavor. This particular recipe calls for a touch of maple syrup right before the crème is placed in the refrigerator to slightly sweeten the cream. This recipe for crème fraiche is also perfect for pancakes and French toast.
12. Pumpkin Cheesecake Martini
HAD A HARD DAY AND IN NEED OF A SWEET CONCOCTION, but don’t want the hassle of making a dessert? Why not get some liquid relief and make a tasty sweet martini that has all the monumental flavors of a slice of pumpkin cheesecake but is shaken and served in an ice-cold martini glass? This recipe is the ideal way to celebrate your love for pumpkin cheesecake, as well as your love for martinis.
How to make the perfect martini
There are a few tips and tricks to creating the perfect martini. There needs to a balance of flavors, especially when trying to invent one from a favorite dessert or dish. Pumpkin cheesecake is a sweet yet spicy dessert, so it is important to carry these flavors over to the alcohol. Some dessert-inspired martinis can be overwhelmingly sweet and have an over-the-top alcohol content. A perfect martini is one that is served very cold. Filling the martini glass with ice water first to chill the glass will help keep the drink cold. It is also important to gently shake the ingredients to prevent bruising the ice. You may have seen the result of poor shaking technique if your martini has ever had some remnants of ice floating in the drink. This is a big no-no for elite martini drinkers as it will water down the drink.
This recipe for the pumpkin cheesecake martini has some interesting components that bring all the key flavors of the dessert to the martini. It is best to make one drink at a time, as this will maintain the quality of each drink through precise measurements. Dark rum or premium bourbon can be substituted in the place of the vodka if you prefer, but the flavor of the martini will be more robust.
13. Pumpkin Cheesecake Meringue Pie
THIS IS A BEAUTIFUL RENDITION OF A CLASSIC PUMPKIN cheesecake recipe that is prepared in the form of a pie and topped with fluffy sweet meringue. The pie has the earthy scents of pumpkin and hints of allspice, cinnamon, and ground ginger. The filling has a slightly dense texture due to the addition of cream cheese, but is airy enough to be considered a pie. The crust is finely ground graham cracker that has toasted hazelnuts grounded in as well. This adds a nice crunchy texture contrast to the pie filling and fluffy meringue.
Meringue can be either toasted in the oven after it has been prepared, or just layered on top of the pie. The ingredients are already cooked as they are being whipped, but the hint of golden brown on the top adds a nice overall color.
You will want to prepare the pie first and allow it to set up in the fridge for at least four hours before adding the meringue. The meringue will also need about one hour to set up as this will make it easier to slice. The pie can be made up to three days in advance—just gently wrap in plastic wrap and store in the refrigerator.
A 9-inch (23-cm) pie pan works best with this recipe. Be sure it is a deep dish to allow room for the meringue.
14. Pumpkin Cheesecake Mousse with Gingersnap Crisps
THERE ARE MANY KINDS OF MOUSSE RECIPES. Some include eggs, while others are just whipped cream that is folded into the prime ingredient, like chocolate or even pumpkin cheesecake. This particular recipe combines the classic flavors of pumpkin cheesecake and the traditional addition of both egg whites and yolks. The rich mousse is setup for a couple of hours in the refrigerator and then served with spicy gingersnap cookie crisps for an added crunch and element of pumpkin cheesecake.
This recipe does call for raw egg yolks and whites, but there is a neat trick to quickly pasteurize the eggs to ward off any fears of salmonella. If you set a pot of boiling water aside while making the mousse and just add one tablespoon (15 ml) to the eggs, it will flash-pasteurize the eggs and kill off any food-borne disease.
There are even some companies that sell whole eggs already pasteurized, but they are mainly distributed to restaurants, not grocery stores. So along with a little gelatin, this mousse recipe is rich with the egg addition, yet safe for those who cannot consume raw food products.
The gingersnap crisps are crunchy and pack a full punch of spicy ginger and dark molasses that is perfect for the pumpkin cheesecake mousse. They are like the cookies, but are super thin, and bake at a higher temperature to dry out the cookie recipe (versus producing one that is moist and chewy). This recipe and technique is also great to make into a pumpkin cheesecake crust later down the road if you wish. The dough can even be wrapped tightly in plastic wrap and placed in the freezer for up to one month if you would like to have some extra dough on hand.
The dessert is topped with freshly whipped cream that has only a slight hint of sweetness, since the dessert itself is quite sweet. The pumpkin cheesecake mouse can be made up to three days in advance and wrapped tightly in its serving container. You can use wine glasses, martini glasses or any other kind of 6-ounce(180-ml) serving dish. The recipe works best when the ingredients are at room temperature and the eggs are as fresh as possible.
15. Pumpkin Cheesecake Oatmeal Cookies
THIS COOKIE RECIPE WILL SATISFY YOUR CRAVING for pumpkin cheesecake by incorporating the classic ingredients for oatmeal cookies with a few unique twists. The cookie dough has an authentic texture with the addition of finely ground graham crackers, as well as classic spices typically associated with pumpkin cheesecake. The cookies have a hearty texture due the oatmeal, and a soft interior that makes the cookies incredibly moist.
The cookies can be frozen after they have cooled to room temperature. Place them in a Ziploc bag and store in the freezer away from other foods that may crush them. They will be on the delicate side due to the addition of the pumpkin cheesecake ingredients and create an incredible aroma as they bake.
Be sure to use old-fashioned rolled oats versus instant oatmeal as they will hold up better when they are baked. Have all the ingredients measured out before starting the recipe, as this will make the process go much more quickly.
16. Pumpkin Cheesecake Pancakes with Orange Maple Butter
THIS IS A RECIPE NOT TO BE TAKEN LIGHTLY. Be prepared to bust your belly, ruin your diet, and fall into a food coma after eating a few of these pumpkin cheesecake pancakes. Think of fluffy buttermilk pancakes that are infused with the intense flavors of pumpkin cheesecake, and then topped off with delectable orange maple butter. Then, and only then, will you have an inkling of how incredible this recipe is.
The batter is made up of finely ground gingersnaps, classic pumpkin spices, and buttermilk, giving you bursts of creamy pumpkin flavor in each bite. The secret to making this pancake recipe so delectable is to make the pumpkin cheesecake element and freeze it, and then drop little chunks into the batter as it cooks. As you work your way through the dish, you will have the pumpkin cheesecake filling oozing from the pancakes, and a dollop of whipped butter that has been infused with orange and pure maple. Who needs syrup?
It is best to plan a day in advance when preparing the recipe. The pumpkin cheesecake component needs to be frozen before being added to the batter. The butter can also be prepared ahead of time and will keep in the freezer for up to one month. An 8 x 8-inch (20 x 20-cm) glass baking dish is perfect to place your cream cheese mixture in to freeze overnight. Line the pan with plastic wrap, then spread the mixture evenly over the bottom. When you are ready to add the cream cheese mixture to the batter, the plastic wrap will lift effortlessly out of the dish.
17. Pumpkin Cheesecake Pate with Rosemary and Black Pepper Lavish
PATE IS USUALLY ASSOCIATED WITH LIVER and other kinds of meats, poultry, and even seafood that has been cooked in fat and made into a creamy spread for crackers, or eaten as is. Vegetables can also be served as a pate. They are typically cooked down with other ingredients and smashed into a tasty light spread for a party or even a first course.
Lavish is a Middle Eastern food that is like cracker bread. Some recipes contain yeast, while others include herbs and other flavors. It is much easier to make than bread or other kinds of cracker recipes. The dough will need to chill in the refrigerator for 30 minutes, as this will allow the gluten to rest and make it easier to roll out. The lavish can be kept in the refrigerator for up to three days before baking.
The pumpkin cheesecake pate brings the best of both worlds together, appealing to both cheesecake lovers and those who love a fun twist to an old dish. This particular recipe combines fresh pumpkin that is simmered in white wine, butter, and fresh herbs. Then, it is roughly mashed and whipped into cream cheese and tangy goat cheese. The cheese creates a nice stiff pate that can be served either in individual ramekins or in a large serving bowl. It will need about two hours in the refrigerator to allow the flavors to develop, but there is no baking time for the cheesecake. The pumpkin cheesecake pate can be made three days in advance. Be sure to bring the cheesecake to room temperature before serving.
18. Pumpkin Cheesecake Pops
THIS IS A FUN RECIPE TO MAKE FOR A PARTY that requires eating pumpkin cheesecake on a stick. The cheesecake is rolled in spiced graham cracker crumbs, and then drizzled with homemade caramel sauce. You can make these tasty treats ahead of time and store in the freezer for up to one week in an airtight container.
There are a couple of methods for making cheesecake pops. Some bakers will bake a cheesecake (no crust) in a square pan and make the pops into cubes, while other bakers will use an ice cream scoop to make round ones. Either way, you must start with a fully baked and cooled cheesecake, preferably with no crust.
Make the cheesecake the day before you want to serve the pops. Note that they will need four hours in the refrigerator or freezer to completely set up. Caramel sauce is drizzled over the prepared pops, but you can use dark chocolate, toasted nuts, and even coconut flakes. One cheesecake will make around 12-14 individual pops. One pop per serving is the ideal, but don’t be surprised when guests reach for seconds.
19. Pumpkin Cheesecake Profiteroles with Chocolate Sauce
Profiteroles are pasty balls that are traditionally filled with pastry cream and topped with chocolate sauce. It wasn’t until the mid-1800s that the U.S. introduced this tasty dessert treat as cream puffs. The exact origin is unknown, but many culinary arts experts refer to them as an Italian dish.
Making the profiteroles is not a difficult task, but the process moves quickly, so make sure you have all your ingredients and utensils in place before starting. The dough is first cooked over the stove, then either piped or spooned into balls and baked in the oven. The process of cooking the dough over the stove first produces a hollow inside that is perfect to fill with your favorite custard, ice cream or, in this case, pumpkin cheesecake.
The pumpkin cheesecake filling for this recipe is a simple combination of cream cheese, pumpkin puree, and spices, along with a few other ingredients to bind the mixture. The dessert can be ready in a few hours, unlike traditional custard fillings. The chocolate sauce is easy to make as well.
If you have a wooden spoon on hand, then use that to stir the dough as it cooks. Wooden utensils tend to stick less than metal or plastic and are easier on your saucepot. Also, a piping bag may be easier for piping the pasty balls, but two spoons will work as well. This recipe makes about one dozen profiteroles but can be easily doubled.
20. Pumpkin Cheesecake Rice Krispy Treats
THIS RECIPE IS A FUN ALTERNATIVE to the traditional classic. It has a beautiful orange hue, which is perfect for Halloween, but it can be enjoyed all year round. It is quick and easy to make and can be ready in about one hour. It does need a little more resting time than the classic rice krispy treat recipe, due to the addition of the cream cheese and pumpkin puree. It is also a great way to add a little nutrition to a sweet treat that the kids will love.
A 9 x13-inch (23 x 33-cm) pan lightly sprayed with nonstick spray will work better than an 8 x 8-inch (21 x 2-cm) pan. The larger pan helps the krispy treats set up firmer. Store any leftovers in the refrigerator. Wrapping the bars individually will help maintain their freshness.
Another inventive idea would be to form the treats into balls or other shapes. You would do this after adding the cereal, and when the mixture is cool enough to handle. They will still need to rest in the refrigerator for 30 minutes before serving.
You can also add mini chocolate chips, butterscotch chips, or white chocolate chips for a unique presentation and unique flavors, or dip the treats in chocolate after they have cooled. You can substitute the whole marshmallows with marshmallow crème—just use the same measurements.
21. Pumpkin Cheesecake Rolls with Vanilla Cinnamon Frosting
IMAGINE WARM GOOEY CINNAMON rolls that have a pumpkin cheesecake filling and a sweet vanilla cinnamon frosting. That is exactly what this recipe entails. It is a sweet roll that has earthy pumpkin puree, spices, and cream cheese in the center. This recipe allows pumpkin cheesecake lovers to enjoy dessert for breakfast.
The frosting is literally the icing on the cake. It has a hint of cinnamon and vanilla whipped in fresh butter and sour cream. It tastes best when smothered over the rolls while they are still warm. The frosting can be made three days in advance.
There is some labor involved in making these rolls, as with any sweet roll recipe, but they can be enjoyed in less than 30 minutes, straight from the oven. Be sure to allow the rolls to rise in a temperature range of 72°F (22°C) to 87°F (30°C). This will ensure the proper environment for the yeast to raise the dough.
The recipe also calls for dry active yeast, meaning you will need to allow the yeast to stand in the warm milk for about 15 minutes to double and foam. If the yeast does not do this, then you will know that it is not going to raise the bread. Dry active yeast also needs some sugar in order to activate. Since yeast is a living organism, it has to be fed to respond to the baking process.
The pumpkin cheesecake rolls can be frozen after being baked. Wrap each serving individually in plastic wrap, then place in a Ziploc bag. They will last for up to one month in the freezer. To reheat the rolls, place in the microwave for about 45 seconds.
22. Pumpkin Cheesecake Scones with White Chocolate and Spiced Glaze
SCONES ARE SIMILAR TO A QUICK bread with an extra addition of butter and cream. They are moist, flaky, and rich, with intense flavors from their variety of ingredients. How you incorporate the ingredients will determine the texture of certain bread and cake recipes. In scone recipes, the ingredients are incorporated cold, thus creating a flaky moist texture. Compare this to a cookie recipe which calls for room temperature butter that gives it more of a cake texture.
Scones have a tendency to be a bit on the dry side—sometimes due to the dough not having enough butter or cream, and other times as a result of over-working the dough. Pumpkin puree, along with cream cheese, really creates an incredible flavor and the most optimal result for a moist flavorful scone recipe. Since scone recipes are not designed to be too sweet, the topping is one that will give the sweet tooth relief as well. It is a traditional powdered sugar glaze that has the essence of pumpkin pie spices and melted white chocolate.
In this particular scone recipe, the cream cheese acts in place of some of the flour and butter, creating a dense yet flaky result. The scones can be made ahead of time and placed in a Ziploc bag or airtight container for up to three days.
23. Pumpkin Cheesecake Soufflé
MAKING SOUFFLÉ DESSERTS REQUIRES some skill, but the result is a light airy cake that captures the essence and influence of its particular flavor. For instance, chocolate soufflé is a chocolate lover’s ultimate indulgence. It is sweetened with bittersweet or milk chocolate and then folded into a rich custard base. Egg whites are then whipped to stiff peaks and folded into the rich chocolate custard base. The soufflés are then baked in the oven to “puff up,” and are served warm, fresh from the oven. The essence of pumpkin cheesecake is used here instead of chocolate, and anyone who loves eating pumpkin cheesecake will find this to be a pleasant variation of the classic dessert.
Soufflé is a classic French dish that can be sweet or savory. The term literally means to “puff up” or “to blow up,” and that is exactly what the little cake does. When you watch the soufflé bake in the oven, you will see the concoction start to puff up way above the rim of the ramekin. This is caused by the reaction of the heat activating the air bubbles inside the whipped cake. The ingredients and preparation are similar to making a sponge cake, but when the batter is baked inside a ramekin cup, the results are more dramatic.
This dessert needs to be served immediately, as the air will quickly deflate and the soufflé will fall. Some creative chefs have played on this reaction and refer to their soufflé dishes as “sunken soufflés.” In these dishes, the consistency and flavor are the same, but the dessert has a sunken appearance.
The pumpkin cheesecake soufflés will need to be baked in a water bath (as all soufflés are) and we have included some tips to help you prepare some of the steps ahead of time so you will not be slaving away in the kitchen for a whole hour while missing your party. Six-ounce (180-ml) ramekins are the ideal size for soufflés. Anything larger will require a longer baking time, and will be more prone to deflating at a faster rate.
There are basically two important steps to making the soufflés: preparing the custard and folding in the stiff egg whites. Since egg whites will whip better when they are cold, you can have them in the refrigerator in a mixing bowl already measured out when it comes time to finish the dessert. The custard can be made ahead of time as well. Store in the refrigerator with plastic wrap placed on top of the custard. Let the custard come to room temperature for one hour before folding in the egg whites.
If the soufflés happen to deflate before you serve them, you can place them back in the oven for about 5 minutes to “puff up,” although they will fall faster the second time they are baked in the oven.
24. Pumpkin Cheesecake Stuffed French Toast with Grand Marnier Syrup
IN THE 1800S, FOOD WAS SCARCE and poverty-stricken people would find inventive ways to reuse old bread with the minimal ingredients they had on hand. French toast’s original purpose was to soak stale hardened bread in a mixture of cream and eggs overnight and then fry in oil and dust with powdered sugar, although there are some savory recipes for French toast as well.
Now, we opt for the classic breakfast dish whether we have stale bread to use up or not. But the secret to making great French toast is to use bread that has hardened. The consistency of the stale bread versus fresh will make all the difference in the final product. The bread works best if it sits overnight, and fresh bread will have an undesired soggy texture. For this reason, plan ahead when making this version of French toast.
On the morning of the day before you plan to prepare the French toast, slice the loaf of French bread into 8 slices and lay out on a baking sheet for 12 hours. You can alternatively ask your grocer if they have any stale loaves—most of the time you can get these stale loaves for next to nothing. You can prepare the ingredients now, and then, before you turn in for the night, set the bread to soak overnight.
The classic flavors of pumpkin cheesecake are what make this particular recipe so incredible. The thick bread slices are filled with spiced pumpkin and cream cheese soaked overnight in a rich custard-like mixture and then drizzled with an intense orange liquor-infused syrup. The preparation is easy, and, by prepping the day ahead, all you really need to do on the day of making the toast is to fry the pieces and enjoy.
25. Pumpkin Cheesecake Stuffed Mushrooms
IF YOU ARE LOOKING FOR AN INVENTIVE appetizer that involves your love for pumpkin cheesecake, then this is the perfect combination of pumpkin, cheese, and mushrooms. The pumpkin offers a hint of sweet earthy flavor while the spices and fresh herbs liven-up the mushrooms.
Button or domestic mushrooms are best for this recipe. They are durable enough to hold the stuffing and endure the oven heat. Try to choose uniformly sized mushrooms, as they will be the most consistent in the end.
The stuffed mushrooms can be prepared ahead of time, up until the point when they need to go in the oven. So instead of placing them in the refrigerator, wrap them tightly with plastic wrap and place in the freezer for up to one month. You will want to thaw them at room temperature for about 30 minutes prior to baking.
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