Clearly I knew this week I would have to do a pumpkin recipe. The first thing that came to mind was to share with you my creamy pumpkin soup recipe; it’s comforting and with winter around the corner I thought it’d be quite fitting. But then I realised that pumpkin soup really had nothing to do with Halloween and would merely be convenient for me, so I decided to work on something new and I came across an interesting recipe that I made my own.
Let’s face it as kids when we went trick-or-treating we really only wanted sweets. This recipe is the perfect for your kids and us big kids who want to partake the festivities by way of eating yummy snacks. This Surprise Spiced Pumpkin Cheesecake is pretty awesome, in appearance and flavour, the surprise comes from the layers and the fact that when I was making it I had no idea it was going to taste SO good. It somehow becomes incredibly light yet creamy and each layer compliments the other. You can cut them into bars or Halloween shapes without being scared it’ll crumble. Whether you are trying to earn the cool parent title or just the best hostess award, no need to give me the credit just get baking.
Live, Love, Eat!
- 1/3 cup Graham Cracker Crumbs
- 1/8 cup sugar
- 1 tablespoon butter, melted
- 8 oz cream cheese, room temperature
- 1.25 cups sugar
- 1 egg and 1 egg yolk
- 1 cup pumpkin puree
- 1/2 teaspoon nutmeg
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- dash of salt
- 1 cup ginger biscuit crumbs (approx. 9 biscuits)
- 2 tablespoons butter
- 1/2 cup semisweet chocolate chips (or 3oz semisweet chocolate, chopped)
- 1/3 cup heavy cream, warm
- 1 cup sugar
- 6 tablespoons butter, room temperature
- 1/2 cup heavy cream
- Preheat oven at 350°F
- Lightly grease baking pan (7″x 7″)
- In a bowl combine graham cracker crumbs, 1/8 cup of sugar and stir melted butter then press mixture into baking pan.
- In another bowl beat (with a hand mixer or if you have incredible arm strength you can whip it using a whisk) cream cheese and a cup of sugar. Beat egg and then yolk into cream cheese before adding the pumpkin puree, spices, salt and vanilla on a low speed.
- In a small saucepan mix chocolate and butter over low heat until melted before adding WARM cream. Spread chocolate onto Graham Cracker crust. Add half of the cheesecake mixture on top of chocolate. Bake for 15 minutes.
- In a bowl combine ginger biscuits, 1/4 cup of sugar and tbsp of butter to make another crust.
- Put ginger biscuit layer on top of the baked cheesecake and then pour the remaining pumpkin mixture before baking for 40 minutes and then cool.
- For the caramel heat the sugar over medium heat and whisk or stir with wooden spoon until it is melted and reaches an auburn colour (be careful not to burn). If you are using a thermometer it should read 350°. Add the butter and stir vigourously, then remove from heat and slowly add heavy cream until it is completely incorporated. Let it cool.
- Once cheesecake has cooled completely finish with caramel.