🍰 The Platinum Pumpkin Cheesecake Recipes Collection, Volume 4
This masterpiece, which is book five 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. Pumpkin Cheesecake Inspired Sugar Rolled Muffins
IMAGINE THE FLAVORS OF PUMPKIN CHEESECAKE in a muffin that has been dipped in melted butter and then rolled in sugar and cinnamon—delicious. The earthy notes of pumpkin and the traditional flavors of pumpkin cheesecake have been added to this already stellar recipe.
The pumpkin cheesecake addition will actually make these classic muffins moister and richer, making them last longer and have a deeper flavor. What is even better is that they take less than one hour to prepare.
These also freeze well—just be sure to store them in a heavy-duty Ziploc bag away from other food items that may crush them. They only take about 30 seconds to reheat, and still taste as if they came fresh from the oven.
Be sure to only allow them to cool for 10 minutes. The warmer the muffins are, the more the butter and sugar mixture will soak into them.
2. Pumpkin Cheesecake Tartlets with Candied Ginger Ribbons
THESE TINY LITTLE BITES PACK A BRIGHT flavorful punch of pumpkin cheesecake, along with the pungent spicy candied ginger ribbons. Pumpkin cheesecake tartlets are basically the batter of the cheesecake that is baked in muffin tins, with a little help from cornstarch to hold them together.
You can buy candied gingerroot, but after you make your own, you will realize how much more authentic and flavorful the homemade version is. This process takes about one hour but is pretty straightforward and easy to do. It will keep for weeks in your pantry, stored in an airtight container.
The pumpkin cheesecake takes less time to prepare than the traditional method, and no water bath is required. It is important to fully butter and flour each muffin tin to avoid any sticking, even in nonstick muffin tins. The recipe calls for standard size muffin tins, but some sizes of these still vary, so you may yield between 12 to 18 tartlets.
Easy method for peeling ginger root
In many recipes used in the southeast, the skin is not removed. As the recipe usually calls for the ginger root’s peel, it will naturally remove itself as it is grated. However, for an easy method to peel ginger root when a recipe does call for it, use a spoon. You simply need to scrape the peel with the tip of a metal spoon and you will not lose any of the root. Don’t worry about the knobs, as they will be trimmed for this recipe. Save the knobs for a later cooking project, or make tea out of them.
3. Pumpkin Cheesecake Tea Muffins
THESE ARE RICH IN MOLASASES AND earthy pumpkin flavor, and the cream cheese element in the batter keeps the tea cakes very moist. The batter is prepared in the same manner as a traditional cheesecake, but the addition of flour and leavening lends more of a cake-like property. This is perfect for those who want to enjoy the flavor of pumpkin cheesecake but not the long process of making it.
The topping is a unique marshmallow-based confection that can be made ahead of time and stored in the refrigerator for a couple of weeks. It is also a great sundae topping, or nice to dip cookies in. It has a touch of cinnamon, which really adds to this recipe.
The recipe works best when standard sized tins are buttered and floured (rather than using liners). The muffins will come out soft and moist. The batter will not rise as much as a cupcake batter due to ratio of ingredients, but they are very light in texture.
4. Pumpkin Cheesecake Torte with Candied Spiced Pecans
THIS RECIPE HAS AN INCREDIBLE PRESENTATION with pumpkin-infused yellow cake, a pumpkin cheesecake filling and crunchy spiced pecans. The torte is finished with homemade maple-infused caramel sauce and fresh whipped cream to balance out all the flavors.
The pumpkin in the yellow cake mix will create a moist dense cake that is easier to slice and layer, while the rich flavors of pumpkin cheesecake are present in each slice. The cake will stand almost two feet tall, and will need a couple of hours of resting time to help in slicing the monstrous dessert. The caramel sauce is drizzled over the tops and sides, and fresh whipped cream is served alongside each slice.
The cake can be prepared and even placed in the freezer for up to one week in advance. The dessert works best when made the day
ahead to allow the components to settle and the flavors to develop. You will want to use a large, serrated knife for slicing the cake accurately and evenly.
This recipe calls for two (9-inch) (23-cm) round pans which will give you four layers of yellow cake mix, but 8-inch (20-cm) pans will work as well.
5. Pumpkin Cheesecake Turtle Bars
REGULAR TURTLE BARS CONSIST of dark chocolate, caramel sauce, and pecans. However, this recipe uses toasted hazelnuts for a unique twist that provides a much nicer texture. The bottom layer is the turtle recipe, and it is topped with the earthy scent of pumpkin cheesecake. The top is then swirled with a little more of the turtle essence.
This recipe will work best when a piece of parchment paper is on the bottom of the baking dish and overlapping the sides. This will make it easier to lift out and portion. The pumpkin cheesecake bars will need about two hours in the refrigerator to set up the rest of the way, as the middle will jiggle slightly once it is done baking.
You can make the bars up to one week in advance and store in an airtight container in the refrigerator. Be sure to use a very sharp knife when you portion the bars as this will ensure nice, clean cuts.
6. Pumpkin Cheesecake with a Rocky Road Layer and a Classic Cookie Crust
IMAGINE A PUMPKIN CHEESECAKE recipe that has delectable layers of sweet cookie crust, dark chocolate coated with peanuts and marshmallows, and spicy pumpkin cheesecake. This recipe is the ultimate sweet tooth invention with the earthy flavors of pumpkin combined with the crunch of roasted salty peanuts and fluffy marshmallows. The recipe requires one extra step during preparation, but the results are amazing.
Rocky road is simply tempered chocolate, roasted peanuts and marshmallows. You can make your own marshmallows, and use other nuts if you so desire, but this recipe focuses on the traditional flavors and preparation method. The chocolate is gently tempered, then the nuts and marshmallows are folded in and the confection is spread out onto a baking sheet to cool. For this pumpkin cheesecake recipe, the mixture is prepared in the same manner and spread over the cookie crust. The pumpkin cheesecake filling is then spooned over the rocky road and baked in a water bath. The end result is a beautiful layered and textured cheesecake that has the richness of chocolate, the crunchiness of peanuts and cookie crust, and the light smooth texture of classic pumpkin cheesecake.
The recipe will need at least four hours in the refrigerator to set up. It can also be made up to one week in advance. The rocky road component will need to be made the same day the cheesecake is baked.
7. Pumpkin Cheesecake–Chocolate Cookie Frappuccino
THIS IS THE PERFECT WAY TO ENJOY your pumpkin cheesecake and coffee fix at the same time. Save time and money by making this rich and creamy coffee drink in your own home with just a few simple steps.
The first step is to make the pumpkin cheesecake base. The recipe will make more than you need for one drink, but it can last in the freezer for up to one month. If you are not a coffee drinker, then you can substitute the ice and espresso with vanilla ice cream and enjoy a creamy milkshake—or have both.
For those who do not have crushed ice at home, a cool trick to create that smooth icy texture is to place the ice cubes in a heavy-duty Ziploc bag and pound with a hammer until you have smaller pieces. After that, place the ice in the blender first and pour the hot espresso over it before adding the remaining ingredients. The espresso will gently melt the ice just enough to allow the blades to pulverize it.
Soft chocolate cookies will work best for this recipe, but Oreo cookies are an incredible substitution as well—or you can omit them altogether if it pleases you. Try to choose a high-quality instant espresso brand as it will make all the difference when creating blended coffee drinks.
8. Pumpkin Goat Cheesecake with Bourbon Crème Sauce
A lesson on goat cheese
GOAT CHEESE, OR CHEVRE, IS KNOWN for its pungent aroma and tangy flavor. Certain brands are more distinct than others and this has to do with the goat’s diet in the particular region where the cheese was made. Since they have a rock-solid digestive system, goats’ diets consist of bitter plants that other milk producing animals will ignore. Goats also have stronger hormones than cows and horses which contribute to the distinctive flavor.
Even those who do not like goat cheese will develop a deep appreciation for this particular recipe. In fact, they may not even notice that goat cheese was used in the recipe, as the other intense ingredients also come into play. The combination of the goat cheese infused pumpkin cheesecake and the bourbon crème sauce creates a complexity of rich flavors that go hand-in-hand with each other.
Gingersnaps are used for the crust—the sharpness from the cookie crust will also balance out the addition of the goat cheese in the recipe. The crust is a little thicker than normal cheesecake recipes, but the extra addition balances out the sauce and rich pumpkin flavors. It also creates an incredible visual presentation.
Another technique used in this recipe is to separate the egg whites from the yolks. This will create an airy yet decadent cheesecake. The egg whites are whipped to soft peaks and then gently folded into the batter at the very end. Keep the whites in the refrigerator until you are ready to add them. The colder the egg whites, the better they will reach stiff peaks.
You should be able to find goat cheese in the specialty cheese section in your supermarket. It is usually packaged in little 1 to 2-ounce logs, or in tubs.
The bourbon crème sauce really ties the dessert together. It is a rich combination of buttermilk, butter, sugar, and your choice of bourbon. It does pack quite a punch with the strong liquor flavor, so be sure to use a premium brand (Maker’s Mark works wonderfully, and you may even be tempted to use it over buttermilk pancakes for breakfast). The recipe makes about 2 cups (480 ml). Store any leftover bourbon sauce in an airtight container in the refrigerator.
9. Ricotta Pumpkin Cheesecake
USING RICOTTA CHEESE IN THE PLACE of cream cheese adds a delightful texture and creates a lighter version of the traditional cheesecake batter. It is important to use full-fat ricotta cheese, as it will have less moisture and more flavor. There is also a touch of mascarpone cheese used—it adds a nice rich flavor and full-bodied texture that rounds out the cake. This particular pumpkin cheesecake recipe uses a 9-inch (23-cm) cake pan rather than a spring form pan. This will actually help the cake set up better.
This pumpkin cheesecake is denser than the traditional recipes and will pop right out of the cake pan when the time comes to serve. However, be sure to allow the cake to rest for the appropriate length of time to ensure that it sets up.
Be sure to use a high-quality honey, as it will really bring out the ricotta flavor and the earthy pumpkin. It is the perfect topping to this rendition of pumpkin cheesecake. There is also a hint of orange zest in the batter. It provides an incredible contrast with the pumpkin flavor and spices. If you have whole vanilla bean available, then use the seeds of one bean in place of the extract—this will create an incredible aroma and flavor.
A caramel sauce or even fresh whipped cream will complement this version of pumpkin cheesecake nicely along with a drizzle of honey.
10. Rosemary Ricotta Pumpkin Cheesecake with Toasted Hazelnut Crust
SAVORY PUMPKIN CHEESECAKE RECIPES are an incredible way to enjoy the earthy scented pumpkin flavor while creating a unique first course for a memorable party. This recipe marries the fragrant herb rosemary with the light flavor of ricotta cheese. There are some other ingredients in this particular recipe that take it over the top in its flavor profile.
The crust is similar to a buttery pie crust, but with the addition of toasted hazelnuts. The nuts are finely ground and add incredible texture and flavor to the entire recipe. The recipe works best when all the ingredients have been chilled for at least 10 minutes before mixing. This will create a flaky crust that is easy to roll out.
The filling is rich with full-fat ricotta cheese, goat cheese, and mascarpone cheese, but the ricotta is the key element in this pumpkin cheesecake. Crème fraiche is used instead of heavy cream, which adds another level of intense flavor and creamy texture. However, you can substitute with regular sour cream if you do not want to fuss with either making or buying the crème fraiche.
There is a hint of nutmeg in the recipe as well. Many savory dishes that contain cream and ricotta cheese include nutmeg which brings out the flavors of both. To add to the rich, airy, savory cheesecake, the eggs are whipped separately and folded in.
Wine pairing for this savory pumpkin cheesecake has many wonderful options. If you are a white wine drinker, then try a sauvignon blanc or a dry Riesling. If red wine is more your style, then a fruity merlot or pinot noir would be very favorable. Even a dry sparkling wine can pair with the light and earthy notes in this recipe.
The recipe can be prepared in individual portions using a cupcake tin, or in a deep 10-inch (25-cm) pie pan. This recipe will show you how to make the cheesecake in fun and festive individual serving sizes using a cupcake tin. These are perfect for a brunch buffet, or even as an appetizer. They will need about four hours to set up in the refrigerator, or you can prepare them up to three days in advance.
11. Savory Miniature Goat Pumpkin Cheesecakes
IF YOU NEED A UNIQUE FIRST COURSE and desire the flavors of pumpkin cheesecake, then this recipe is your perfect answer. The crust is made from a combination of toasted walnuts and dark rye bread, while the filling packs a little heat from smokey chipotle peppers that ignite the appetite.
It is best to cube the rye bread slices first before toasting them, as they will taste burnt quickly.
You can find canned chipotle peppers in the Mexican aisle of your local grocer. The cans will have the words “adobo sauce” written on them, and they carry a wonderful combination of spicy and smoky flavor.
Pair this first course with a dry white wine, such as chardonnay, Riesling or sauvignon blanc. For red wine lovers, a full-bodied cabernet will hold up to the heat and richness of this pumpkin cheesecake recipe.
12. Savory Pumpkin and Herb Cheesecake with a Cranberry Port Reduction
THIS RECIPE IS DESIGNED TO BE USED as a cheese spread, but you may find your guests slicing a piece and enjoying it as is. It combines the creamy smooth flavor of cream cheese, the tangy pungent aroma of goat cheese and a bold burst of blue cheese—all three coming together in harmony with roasted pumpkin that has been slightly pureed to add a “meaty” texture. The cranberry port reduction sauce serves two purposes in this recipe: first, it adds a balance of tartness and sweetness to the bold cheeses and herbs; second, it makes wine pairing more versatile.
This recipe is perfect for a wine and cheese dinner, and the addition of the tart dried fruit simmered in port wine will open the palette, making it more accepting of light red wines. The earthy flavor of the roasted pumpkin lends its sweet tone to chardonnays and dry Rieslings. Not even certain dry sparkling wines from the Napa Valley can stand up to the complexity of this savory pumpkin and herb cheesecake.
What makes this dish even more attractive is the minimal prep time it requires. The only laborious task is roasting the pumpkin rather than using canned puree. This in itself is not too hard to do—all you really need is a steady hand and a very sharp knife. The recipe works best when little spring form pans are used. Some craft stores and kitchen specialty shops sell a variety of spring form sizes, but a 4 ¼-inch (10.8-cm) pan is the ideal size for this recipe. They are a great investment, costing around $5 per pan, so grab a few for future cooking projects.
If you cannot find a mini spring form pan, you can make your own out of a 28-ounce tin can. Just rinse the can, cut the bottom out so you have a hollow tin, then wrap tinfoil around the base of the can to secure. If you do use this method, be sure to spray the inside with nonstick oil to prevent sticking. When it comes time to unmold the tin, simply run a knife around the inside to loosen the cake.
There is no crust for the recipe, so lining the bottom of the pan will help release the cake as well as make it easier to slide onto the serving platter. Just remember to spray or butter the liner with non-stick spray before baking the cheesecake.
As for the cranberry port reduction, this is a pretty straightforward recipe that can be made a few days ahead of time if you wish. It can keep up to one month in the refrigerator. It also pairs nicely with salmon, grilled steak, and pork tenderloin as a sauce, and serves alongside other cheeses as well.
The recipe makes two 4 ½-inch (11-cm) mini cheesecakes or one large 9-inch (23-cm) cake, but the recipe works better with smaller pans.
13. Savory Pumpkin Cheesecake Bread Pudding
TIRED OF THE SAME OLD SIDE FOR A SPECIAL OCCASION? This savory pumpkin cheesecake recipe offers a new twist to those who love bread pudding and pumpkin cheesecake. It is very rich, with pumpkin flavor and a unique blend of spices that will liven up your next dinner party.
You can also use a muffin tin in place of the large baking dish to make individual servings. The recipe can make about 24 “muffins,” and two per person is the ideal serving. It may also be served family style on a large platter.
This recipe is intended to be served warm. If you are planning ahead, it will keep in the oven at 200 °F (93 °C) (Gas Mark 1/4) for about one hour covered with tinfoil.
14. Savory Pumpkin Cheesecake Dip
THIS RECIPE IS AN INCREDIBLE WAY to entertain a crowd and show off your culinary expertise and exquisite palate. It is filled with a combination of rich cheeses, earthy pumpkin puree, fresh herbs, and spices. While the ingredient list may appear lengthy, this recipe is a breeze to put together in no time at all.
The recipe calls for a 2-quart (1.9-L) baking dish, but you can use individual ramekins and serve the dip as a first course. While the recipe calls for toasted baguettes, you can also use regular French bread, crackers, or just a fork.
If you have a fondue set, then this recipe can also be served that way. Just mix all the ingredients together, set the fondue temperature first on the highest setting to melt the cheeses, then turn to low and serve. Dipping ideas could range from toasted bread cubes and steamed mushrooms to grilled asparagus.
Wine lovers will especially love this dish, as it almost serves as a cheese course. Oaky chardonnays, crisp sauvignon blancs, and dry Rieslings will pair wonderfully with this dish. Red wines could include pinot noirs or a light merlot.
Once you try this incredible variation on pumpkin cheesecake, you will most likely discover endless ways to serve this rendition of a classic dessert gone savory posh. You can store the leftover pumpkin cheesecake dip in the refrigerator for up to one week and gently reheat in the microwave for about 45 seconds.
15. Savory Pumpkin Cheesecake Pasta Sauce
THERE ARE FIVE MOTHER SAUCES in the culinary arts that many chefs refer to when creating a unique variation of one of them. One of the most popular mother sauces used is the BĂ©chamel sauce, also known as a white sauce. It is a combination of a blonde roux, or thickener, with whole milk and grated nutmeg added. Other popular sauces that derive from it are the Alfredo sauce for Fettuccini Alfredo (with fresh garlic and Parmesan cheese), Mornay sauce (which adds Gruyere and Parmesan cheese) and your classic cheddar sauce which is perfect for making homemade macaroni and cheese.
Keeping this philosophy in mind, the flavors of pumpkin cheesecake are the influence in this incredible pasta sauce. The sauce begins with the traditional method of making white sauce, but is then transformed into a savory rendition of pumpkin cheesecake that is tossed with your favorite pasta. It has the earthy flavor of pumpkin, cream cheese, hints of spices, and other enticing ingredients that create an incredible meal.
The sauce is easy and quick to make. It is perfect for a weekday dinner as it prepares in about 30 minutes. White fish, shrimp, and chicken will all pair nicely with this sauce, and adding some blackened seasoning to the protein would make a great addition.
Have all your ingredients for the sauce ready, as this sauce goes quickly and will need your full attention once the heat kicks in to prevent the formation of lumps. The sauce will keep in the refrigerator for up to one week stored in an airtight container. Just gently reheat the sauce over the stove, whisking constantly until it reaches a safe 165 °F (74 °C) before serving.
16. Savory Pumpkin Cheesecake Popovers
POPOVERS ARE USUALLY SERVED rolled in butter, sugar, and cinnamon, but there are some incredible savory popover recipes as well. This version combines the essence of pumpkin cheesecake, fresh herbs, and a touch of cayenne. This is a perfect addition to a holiday meal in place of the usual baked roll.
Popovers can be confused with Yorkshire pudding, and they are pretty much the same thing, except that Yorkshire pudding is sunken in while the popover is not—hence the name. The recipes originated in England, and Yorkshire pudding is usually made with the drippings from beef roast cooking in a spitfire, while a popover is more like a thin pancake batter with similar elements. It was usually sweet and served in the morning.
Through the evolution of culinary trends, bakers and chefs have stretched the limits with these simple but elegant recipes.
This recipe contains the basic elements of a pumpkin cheesecake, but the batter is transformed into more of a thin savory cheesecake batter and dropped into a hot sizzling muffin tin, then baked. This particular rendition offers a savory approach to the two recipes. This recipe will be denser than normal popover recipes, so they will not rise or “pop” over the rim of the muffin tin.
Popovers taste best when served fresh out of the oven, and require two different oven temperatures, so plan accordingly.
17. Savory Pumpkin Cheesecake Risotto
THIS IS THE PERFECT RECIPE FOR a savory rendition of pumpkin cheesecake that provides incredible flavors and textures. The risotto is infused with the classic spices associated with pumpkin cheesecake and makes a unique side dish to a meal. The dish can also be served as a first course to a formal dinner.
Arborio rice is variety of rice that is short and oval in shape. It comes from Italy and is commonly used in preparing risotto. Risotto is a classic Italian dish that is rich and creamy. It has many variations, sporting a universal array of flavors and ingredients. Arborio rice has a very high starch content which is what makes the rice dish so creamy. It is important to have all the ingredients prepared before starting to cook the rice, as you will need to constantly stir the rice once it is added to the pan. A Dutch oven or a wide, heavy-duty pot will work best, as the rice needs to be “beaten” up against the sides of the pot to properly release its starch content. The rice dish should be served al dente (firm but not hard) as you would prepare pasta.
The pumpkin cheesecake risotto can be served as a side dish for six people or as a main course for four. Fish, shrimp, and chicken will complement the rice, as does a crisp dry glass of chardonnay.
18. Savory Pumpkin Cheesecake Strata with Italian Ham and Smoked Gouda Cheese
STRATA DISHES ARE A WONDERFUL way to use up stale bread and feed a group at the same time. This is a casserole dish that is normally layered with bread, cheese, and egg. From there, you can add whatever kind of ingredients you want. Here, pumpkin cheesecake is the inspiration and base. It is a wonderful way to enjoy the flavors in a savory way.
The base of strata is much like custard into which bread has been incorporated. For this recipe, the main attraction is all pumpkin cheesecake, with a few added ingredients.
Italian ham is usually cured, and has a saltier taste than the ham you may usually use. Prosciutto is an Italian cured ham from the shank of the pork. It is cured for at least 90 days and requires no cooking. Another Italian ham is pancetta. It is from the belly of the pig and has been seasoned with various spices, but it does need to be cooked before consuming. If you cannot find either of these types of ham, you can substitute with bacon or regular ham.
Smoked Gouda adds a wonderful smoky flavor, while the cream cheese balances out the whole dish. Gouda itself is a mild semi-firm cheese with a hint of nutty flavor. It has the same flavor and consistency of Swiss cheese. If you cannot find smoked Gouda, then Swiss cheese it a good alternative. However, you can also use cheddar, mozzarella, or provolone cheese if you want.
The pumpkin cheesecake component of this dish is what makes it so incredible. The subtle hint of nutmeg along with the rich and creamy flavor of pumpkin evens out the dish and adds a wonderful orange hue. You can make the pumpkin cheesecake strata the day before and allow it to set overnight. Note: The baking instructions below still apply. You can reheat any leftover pieces in the microwave for about 45 seconds, or in the oven at 300 °F (150 °C) (Gas Mark 2).
19. Savory Pumpkin Cheesecake with an Herb Cracker Crust and Red Wine Reduction
THIS IS A GREAT RECIPE IF you don’t want to fuss with baking the filling. In fact, the only baking required is for the savory herb cracker crust. The cheesecake will need to set up in the refrigerator for at least 4 hours, but it can be made a few days before you want to serve it.
A 12-inch (30-cm) tart pan with a removable bottom is recommended for this recipe, but a traditional pie pan can be used as a substitute. The red wine reduction can be made in advance and stored in the refrigerator. It is important to use a good quality wine when making the sauce. The better the wine, the smoother the sauce. A good rule of thumb for cooking with wine is to use what you would drink.
What makes this an incredible “no-bake” savory cheesecake recipe is the homemade Boursin cheese for the cake. You may have seen this specialty cheese in the supermarket, or, if you have ever tried it, then you know how rich and creamy it is.
There are a variety of flavors for Boursin cheese, and it has the same texture as cream cheese, but with a richer flavor. You may also have noted that a little package can cost almost $5. Once you make your own Boursin cheese for half the cost, you will most likely never opt for the store-bought version again.
The pumpkin puree in the recipe adds an earthy sweet component that complements the flaky herbed crust. It also adds an incredible color to the cheesecake recipe. When you are ready to serve the cheesecake, make sure the red wine reduction is at room temperature and drizzle over the top of the cake.
20. Savory Pumpkin Cheesecake with Paris Mushrooms and a Sourdough Pretzel Crust
THIS SAVORY PUMPKIN CHEESECAKE RECIPE is hearty enough to serve as a light entrée with a spicy arugula salad on the side. The crust is made from ground sourdough pretzels, ground coriander, and melted butter. It has the right combination of salt and a wonderful crunch that is perfect for the filling.
Whole pumpkin is preferred in this recipe. It is cooked in rich chicken broth and heavy cream that adds an incredible earthy element. Paris mushrooms are also known as domestic or button mushrooms and are commonly found in the supermarket. They act as a sponge to absorb the complex flavors of the pumpkin and other spices while cooking alongside the pumpkin.
The pumpkin cheesecake can be made up to three days in advance, but you will want to set it out at room temperature for about one hour before serving for the flavors to really come through. The cheesecake can also be made into individual cakes.
The recipe measurements can make about three (3-inch OR 7.6-cm) spring form cakes, or you can use a mini cupcake tin for an appetizer-sized portion.
This particular savory pumpkin cheesecake pairs wonderfully with either a tart Pinot Noir or a light dry Riesling. Even an oaky chardonnay will balance the bold flavors of the cheesecake. A simple salad of spicy arugula and watercress dressed with extra virgin olive oil and balsamic vinegar is the perfect side dish for the cheesecake.
It is important to allow the pumpkin mixture to absorb all of the liquid during the cooking process. This will produce a rich flavor and firmer filling as it bakes. The pumpkin will break down during the mixing process, and this will create a beautiful swirl inside the filling as it bakes.
21. Savory Pumpkin Cheesecake with Pumpernickel Crust and Smoked Salmon
PUMPKIN AND SMOKED SALMON may sound like an odd combination, but they are perfect together when cream cheese and Brie are added. The pumpernickel crust adds a nice earthy crunch and a wonderful presentation. This savory cheesecake can be a great first course dish, or served for a party.
An oaky chardonnay pairs beautifully with the complex flavors, or a California sparkling rose can be used as well. The dense filling lends its texture and lifts the palette when paired with a white or sparkling wine, but the smoked salmon in the recipe responds very well with a light Syrah or pinot noir as well.
The recipe can be made three days in advance. Be sure to set the cheesecake out at room temperature one hour before serving. You could even add some salad greens and make a light summer meal of this savory pumpkin cheesecake. Roasted fresh pumpkin is preferred for the recipe.
Coarsely pulse half the pumpkin, and then puree it. This adds a burst of pumpkin flavor and another intriguing element when the cake is sliced and presented.
There is some labor involved in preparing this savory cheesecake, but after trying the first bite, you will realize it was worth every minute.
22. Savory Pumpkin Cheesecake with Wild Mushroom Crust
SAVORY PUMPKIN CHEESECAKE RECIPES are in a league of their own. This is where the traditional mindset surrounding pumpkin cheesecake as a dessert is replaced with incredible savory flavors that will entice your curiosity and ignite your hunger. The baking method is similar to making a dessert cheesecake, but there are a few unique steps before placing your savory pumpkin cheesecake in the oven.
Sautéing smoked bacon, wild mushrooms and leeks, then deglazing the earthy flavors with white wine and creating a crust from toasted sourdough breadcrumbs are a few of the steps that turn this sweet dish into one that is designed to be served for the main event.
This cheesecake recipe may sound like a quiche of sorts, but the eggs are only used to bind the filling. Pumpkin is the heart and soul of the dish. In fact, it is what ties all the other ingredients together to create a one-of-a-kind savory cheesecake. While dessert cheesecake recipes require an extended resting period in the refrigerator, the only resting time this cheesecake will need is about 20 minutes after is it removed from the oven. It takes about 30 minutes to prep and one hour in the oven, so plan to spend a couple of hours of “active” time making the cheesecake.
No water bath is needed for this recipe. The moisture from the sautéed vegetables will replace the bath. However, some tin foil needs be wrapped around the pan as it bakes. It is still considered a custard-based recipe, and the tinfoil acts as an incubator, protecting the delicate cheesecake from overcooking.
A food processor will make the process go much faster. The trick to making the mushroom crust is to make the mixture resemble finely ground cornmeal. The finer you make the mixture, the crispier the crust will be.
Wine pairing suggestions
The perfect bottle of wine is the finishing touch to this savory cheesecake. There are a few options when choosing a wine that will bring out the flavors of the savory pumpkin. An oaky chardonnay that has herbal notes and earthy tones along with a silky finish is the ideal pairing for this dish. However, if you prefer a red wine, then a light pinot noir with subtle tannins is also a great match.
23. Sweet Pumpkin Cheesecake Tamales with Dried Cranberries and White Chocolate Chips
TAMALES ARE KNOWN FOR THEIR LABORIOUS preparation and cooking time, but they are not as difficult as some might assume. The popular recipes for tamales contain a rich broth-infused masa dough with some kind of meat or vegetable filling, but sweet tamales are just as flavorful. This recipe uses the flavors and ingredients of pumpkin cheesecakes to infuse the masa dough and is filled with classic components that are typically paired with pumpkin cheesecake recipes.
It is best to soak the corn husks for at least 40 minutes. You want them to be very pliable, and this also allows you to remove any corn silk and discolored husks. Try to use uniform- sized husks to ensure even cooking. The husks are water repellant, and since the dough is to be steamed, the idea is to form a watertight package that will create a light and spongy dough.
A conventional steamer that you set on the stove works best, and an 8-quart to 12-quart (7.6-L to 11.4-L) pot is ideal for this project. Be sure to cover the bottom and sides with corn husks to prevent any water from boiling up into the tamales. This also ensures a compact amount of steam for the tamales.
A neat trick to tell that the water is at a perfect simmer is to drop a coin in the bottom of the pot. You know that the water is simmering at the ideal rate if you hear the coin dance around in the pot. Water that is boiling too much will create a dense and soggy dough, so remember to always watch—or rather hear—your water as the tamales cook. The tamales can be served at room temperature after they cool, or straight from the refrigerator. They will last up to one week in the refrigerator or up to one month in the freezer.
24. Sweet Pumpkin Cheesecake Cake with Dark Rum Caramel Sauce
THIS RECIPE PROVIDES THE FLAVORS of pumpkin cheesecake and the texture of a cake all in one. The cake is rich with earthy pumpkin flavor, with the depth of classic pumpkin spices and molasses. The caramel sauce offers a perfect balance to this innovative pumpkin cheesecake, with dark rum-infused caramel sauce.
The addition of the flour and baking powder transitions this recipe for pumpkin cheesecake into a cake-like texture. It also gives the cheesecake batter sustainability, which offers a firmer style of cheesecake. For those who are not too keen on the whole process of making a traditional cheesecake, this is the perfect recipe.
Caution when adding alcohol to hot sugar
Always use extreme caution when adding any kind of alcohol to hot sugar. You should always remove the pan from the heat before adding the alcohol, as it will flame very high under high temperatures. Allow the alcohol to burn off, or rather cook off, before adding the remaining ingredients (unless the recipe directs otherwise) or you will end up with a very potent and possibly undesirable tasting sauce.
The cheesecake will keep in the refrigerator for up to 3 days. It is also a great dessert to make ahead of time, as it is very moist and will not lose its flavors. Always be sure to tightly wrap the cake in plastic wrap before placing in the refrigerator because it tends to absorb the flavors of the other foods stored.
25. The Pumpkin Cheesecake Smore with Homemade Graham Crackers
IF THERE IS A CERTAIN DESSERT THAT you love the flavors of but which you would also like to make an innovative rendition of, pumpkin cheesecake is a prime candidate for both texture and intense flavor. Thinking outside of the box and really pushing your culinary expertise will allow you to explore eclectic variations of the original pumpkin cheesecake recipe. The pumpkin cheesecake smore is one of these culinary inventions. Be the first in your clan to show off your newfound culinary knowledge with this one-of-a-kind dessert.
This dessert begins with making homemade marshmallows that are infused with pumpkin puree, earthy spices and whipped cream cheese. Plain marshmallows can be made in a few different ways. Some use corn syrup and gelatin, while others use a combination of gelatin, sugar, corn syrup, and egg whites to create airy and fluffy marshmallows. This recipe uses a combination of all of them. The pumpkin puree and cream cheese will make the marshmallows a little dense, but they are still light, fluffy, and full of flavor.
The marshmallows will need to set up overnight to achieve the right consistency, or you can prepare them up to one week in advance and store in a Ziploc bag to reserve their freshness.
Homemade graham crackers are actually better than anything you will find in the store, and are so much more flavorful. This recipe has honey, butter, and ground cinnamon, which truly bring out the flavor of the pumpkin cheesecake marshmallows. These cookies can be made up to three days in advance— just store in an airtight container in the cookie jar.
When it comes to the chocolate component in the smore recipe, find a good quality dark chocolate bar. Dark chocolate has the perfect combination of richness and sweetness. When it comes to serving these delectable treats, place the graham cracker cookie with a chunk of chocolate in the oven for a couple of minutes to create a warm creamy base for the soft marshmallow.
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