pumpkin cheesecake

  1. The Secret Ingredient is Pumpkin

    The Secret Ingredient is Pumpkin

    The Secret Ingredient Here are two Pumpkin recipes that I always enjoy and I wonder why I only think of these in the fall?  I remember from my youth the classic Pumpkin Cake Roll.  How can the marriage of pumpkin...

    The Secret Ingredient
    The Secret Ingredient

    Here are two Pumpkin recipes that I always enjoy and I wonder why I only think of these in the fall?  I remember from my youth the classic Pumpkin Cake Roll.  How can the marriage of pumpkin and cream cheese not be magical?  I will admit that I always have doubled the cream cheese filling because you can never get enough of a good thing!  The recipe below reflects my changes.  I think I fell in love with the presentation early on, but the moist cake and rich filling is simple elegance.

    A few years ago a neighbor shared a version of Pumpkin Pie Bars at the ‘Hood Halloween Festivities.   I have since changed up this recipe as my crew really likes the top streusel topping more so I have transformed this into a pie plate or square baking dish to allow for ample topping.

    Pumpkin Cake Roll

    Cake Roll
    Cake Roll

    Ingredients for the Cake Roll:

    • 3 eggs
    • 1 cup sugar
    • ¾ cup all-purpose flout
    • ¾ cup canned pumpkin
    • 1 teaspoon baking powder
    • 1 ½ teaspoon cinnamon
    • 1 teaspoon ground ginger
    • ½ teaspoon salt
    • ½ teaspoon ground nutmeg ( freshly ground is always best!)
    • 1 teaspoon lemon juice
    • 1 cup finely chopped pecans ( walnuts or almonds could be substitutes, but I love my pecans)
    • Confectioners’ sugar

    Ingredients for the Filling:

    • 12 ounces of cream cheese, softened
    • ½ cup butter softened
    • 2 cup confectioners’ sugar
    • 1 teaspoon vanilla extract


    1. Line a greased 15 x 10 x 1 baking sheet with wax or parchment paper and grease the paper too.
    2. In a mixing bowl, beat the eggs for 5 minutes. Then add in the sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt and nutmeg. Mix well.
    3. Add in lemon juice and then spread evenly into prepared pan and sprinkle with finely chopped pecans.
    4. Bake at 375 degrees for 15 minutes or until the cake springs back when lightly touched.
    5. Cool for five minutes.
    6. Turn the cake unto a clean and dry kitchen towel dusted with Confectioners’ sugar. I have learned to sift this sugar for the best dusting results!
    7. Gently peel off waxed/parchment paper.
    8. Roll the cake up in the towel, jelly roll style, starting with the short side.
    9. Cool completely on a wire rack.
    10. While your cake is cooling, in a mixing bowl, combine the filling ingredients; beat until smooth.
    11. Unroll the cake, spread the filling over the cake to within ½ inch of the edges.
    12. Roll-up again, placing seam side down on your serving platter.
    13. Cover and refrigerate at least an hour before serving.   Can be made the day ahead.

    ***If you do not pre-roll this cake for cooling, you risk the cake crumbling. I have learned this lesson!

     Pumpkin Streusel Pie

    Pumpkin Streusel Pie
    Pumpkin Streusel Pie


    • 1 1/3 cup all-purpose flour
    • ½ cup brown sugar, firmly packed
    • ¾ cup sugar, divided
    • ¾ cup cold butter, cut into small cubes
    • 1 cup old fashioned or quick oats, uncooked
    • ½ cup pecans, chopped
    • 8 ounces cream cheese, softened
    • 3 eggs
    • 15 ounce can of pumpkin
    • 1 tablespoon pumpkin pie spice

    *** If you cannot find Pumpkin Spice, you can create your own by combining 1 teaspoon each of ground cinnamon, ground nutmeg and allspice.


    1. Preheat an oven to 350 degrees.
    2. Grease the bottom and sides of the pie or square plate. If you are desiring to create small bite-sized bars, line with foil creating foil handles for easier removal. Grease this foil as well as the bottom of the square plate for best results.
    3. Mix the flour, brown sugar and ¼ cup of the granulated sugar in a medium bowl.
    4. Cut in the cold butter until the mixture resembles coarse crumbs.
    5. Stir in oats and pecans.
    6. Reserve at least 1 ½ - 1 ¾ cups of this oat mixture for the topping( again we like a lot of Streusel)
    7. Bake for about 15 minutes.
    8. Beat the cream cheese, remaining ½ cup granulated sugar, eggs, pumpkin, and pumpkin pie spice in a mixer on a medium speed until well blended.
    9. Pour over the crust, sprinkle with the reserved crumb mixture.
    10. Bake for 20 – 30 minutes. Lift from the pan if you created the foil lining and cool completely.
    11. Cut into bars or serve as pie slices.
    12. This can be served slightly warm, but prefer this with a bit of a chill to bring out the flavors.

    What is your favorite pumpkin recipe?

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  2. Pumpkin Cheesecake with Peanut Butter

    Pumpkin Cheesecake with Peanut Butter

    Pumpkin Cheesecake What a beautiful fall day today!  I love the autumn sun; kind of mild but one still feeling its strength when tilting your face to it.  It wouldn’t take much persuasion for me to walk forever through the parks...

    Pumpkin Cheesecake

    What a beautiful fall day today!  I love the autumn sun; kind of mild but one still feeling its strength when tilting your face to it.  It wouldn’t take much persuasion for me to walk forever through the parks filled with fallen leaves.  There is a big park in an old section of Prague situated on the hill, with a vineyard making up a large part of it.  Looking through the rows of grapes, people running here and there,walking their dogs or their children, the view is unforgettable.  Dating back to the 16th century, there is always a wine tasting going on during the autumn in one of the cellars, where you enter and the time stops. You seem to forget reality and even life as you know it for that wonderful moment.  This is certainly one of those fall memories never to be forgotten!

    Needless to say, the Thanksgiving feeling is still in the air as well as lots of pumpkins waiting for “last minute” ideas and recipes. After the recipe for pumpkin gnocchi last week, here is another idea: pumpkin cheesecake with peanut butter! Pumpkin pie is a “must-have” but let’s admit that this sounds like a pretty awesome recipe for an autumn dessert.

    The combination of pumpkin and peanut butter is quite extraordinary mainly for us; the“European”, but the earthy flavors make a great match.  Pumpkin on its own is sweet and the addition of sweet milk chocolate on the top may not sound like a good idea but with the neutral flavor of peanut butter and cream cheese, the result is perfect!

    It is also one of those “goes-a-long-way cakes”, as peanut butter makes it very rich. While a regular cheesecake is kind of refreshing and easy for one person to eat a whole quarter at a sitting, this recipe can feed a large group of people!



    Pumpkin Cheesecake with Peanut Butter


    • 180 g butter biscuits, crushed into a powder
    • 50 g butter
    • 400 g Hokkaido pumpkin
    • 200 g peanut butter
    • 500 g cream cheese
    • 150 g sugar
    • 3 eggs
    • 100 g milk chocolate


    1. Grate Hokkaido pumpkin and sauté for about 20 minutes on medium heat until completely tender. Add some water if necessary during the cooking process.  Remove from heat and blend until you reach the consistency of a purée.
    2. In a bowl mix crushed biscuits with butter, fit into a mould and press well. Refrigerate for at least 15 minutes.
    3. Melt chocolate in a “bain-marie” (see description below).
    4. In a big bowl, mix the cream cheese, pumpkin purée, sugar, peanut butter and eggs.  Incorporate well and pour into cooled crust.

      Mix the cream cheese, pumpkin purée, sugar, peanut butter and eggs

    5. Pour melted chocolate on top of pumpkin mixture and make marble patterns with a knife.
    6. Put into preheated oven and bake for about 50 minutes at 180°C.
    7. Let cool completely and serve.

      Pumpkin Cheesecake with Peanut Butter

    Peanut butter

    • the bad news – calories 2,462 Kj (588kcal)/100g, which is even more than Nutella (547kcal)
    • Half is fat, a quarter protein and the other quarter carbs
    • the good news – nuts are generally known for containing some unsaturated fats that are good for your body
    •  before processing into paste, peanuts are first roasted to release more flavour
    •  it was invented in the 18th century, when thinking about a way to serve nuts to people with teeth difficulties
    • U.S.A. is number 1 exporter of peanut butter
    • the most common food allergy is caused by peanuts
    • it is also very popular in the Netherlands where it is called pindakaas (peanut cheese), as it does not actually contain any butter
    • peanut butter is also great in sauces to accompany meat

    Bain –marie

    This French term used commonly in haute-cuisine means a water bath or double boiler.

    The origin of the term is not clear. It is thought that the name of alchemist who first invented this recipient for gentle heating was called Marie, there was also a discussion that it was Virgin Mary whose gentleness was likened to the gentleness of heating liquids in such a container.

    It is a special piece of equipment used for melting or to heat liquids gently,preventing them from burning.  There are two receptacles, the inner container is immersed about halfway into another container with the working liquid.

    Typically used to melt chocolate, make sauces that thicken by coagulating proteins such as Hollandaise, or custards like Crème brulée.

    The oven type bain-marie is used for example to make terrines to prevent them burning as well.

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