This Caramelized Pumpkin Cheesecake brings together the smooth, velvety texture of a classic Basque cheesecake with the cozy, spiced flavors of pumpkin. The caramelized top offers a beautiful rustic charm, while the interior remains rich and creamy. Pumpkin puree adds an autumnal twist, making this cheesecake the perfect dessert for the season. Each slice is a decadent combination of flavors that’s sure to impress at any gathering.
Why You’ll Love This:
You’ll love this cheesecake for its rich, creamy texture and deep caramelized top that offers a rustic yet elegant touch. The addition of pumpkin brings warmth and seasonal flavor, making it ideal for fall. The cheesecake is surprisingly simple to make, and its unique blend of flavors and textures will quickly become a favorite for any special occasion.
Perfect Occasion:
This Caramelized Pumpkin Cheesecake is the perfect centerpiece for fall celebrations, including Thanksgiving, Friendsgiving, or any autumn gathering. It’s also a wonderful dessert to enjoy during a cozy evening at home, offering the comforting flavors of the season in a luxurious treat.
Decoration Tips:
For a simple yet beautiful presentation, dust the top with powdered sugar or cinnamon. You can also garnish with roasted pumpkin seeds or a light drizzle of caramel sauce. To make it festive, decorate the cake with small edible autumn-themed decorations like chocolate leaves or a sprinkle of nuts.
Ingredients:
- 250 g pumpkin (8.8 oz)
- 200 g cream cheese (softened, 1 package)
- 4 eggs
- 60 g granulated sugar (1/4 cup)
- 15 g cornstarch (1 tbsp + 2 tsps)
- 150 g heavy cream (1/2 cup + 2 tbsps)
Instructions:
- Prepare the Pumpkin:
Peel and cut the pumpkin into chunks. Steam until cooked through, then mash into a smooth paste. - Make the Cheesecake Batter:
In a large bowl, mix the pumpkin paste and softened cream cheese until smooth. Add in the sugar and eggs, stirring until fully combined. Gradually mix in the cornstarch and heavy cream, and sift the mixture to ensure it’s lump-free. - Bake the Cheesecake:
Preheat the oven to 446°F (230°C). Line a loaf pan (21x8x5 cm) with parchment paper. Pour the mixture into the pan and bake for 22 minutes until the top is nicely caramelized and browned. - Cool and Serve:
Let the cheesecake cool in the fridge for at least 4 hours. Once set, carefully remove from the pan, slice, and serve.
Enjoy this indulgent caramelized pumpkin cheesecake with its perfect blend of creamy richness and autumn flavor!
