I Love Pumpkin

…always have, probably always will….

In years now long past, Mom would always bake me (yes, all mine) a pumpkin pie for my October birthday.  And, I ate the whole thing!

This blog post affirms my pumpkin baking past.

Moving forward, to the present…

pumpkin cheesecake with espresso-pumpkin topping/swirls – yummmmmmm
The pumpkin for this cheesecake was baked, drained, and pureed from Fairytale pumpkins.  The flesh is bright and colorful, and processes to a smooth mass.
I halved the recipe; however, I misread the expresso powder.  The full recipe requires 3 teaspoons; I read this as 3 tablespoons, and I added 1 1/2 tablespoon espresso powder to my little 6″, half recipe, cheesecake.  It was Awesome!!!  Imagine a sweet pumpkin cheesecake bite with a strong, sharp shot of espresso.
The photo was taken before I consumed the last few bites.  This is a great recipe.  The base is made of almond meal; no graham crackers here.
I followed this recipe from sprinkle bakes; however, my cheesecake did not look like hers.  Her blog is great and the photography is amazing; be sure to click the link above and visit her blog.
Here’s my adaptation of her recipe:
makes 1 – 6″ cheesecake
Crust:
1/3 c all purpose flour
1/3 c almond flour
1/2 t cinnamon
1 1/2 T sugar
2T cold butter
Process all crust ingredients in food processor; press into bottom of springform pan; bake 10 minutes at 350 degrees. Cool
Filling:
Mix:
1 8-oz pkg cream cheese, at soft room temperature
1/4 c granulated sugar
1 1/2 t vanilla
Add 1 1/2 eggs, slowly
Remove half this mixture and transfer to another bowl.  To this removed half, add 1 1/2 Tablespoons espresso powder; mix well.  (this will be strong, but is delicious; her recipe lists 1 1/2 teaspoons)
Mix in another bowl:
2 T granulated sugar
1/2 c pumpkin puree
1 t allspice
1/2 t cinnamon
Pour the pumpkin mixture over the crust.
Top this with the espresso mixture; swirl if desired.
Bake the small cheesecake 30-40 minutes.  Cool, then refrigerate overnight.  Will keep in refrigerator several days.

chocolate chip cookie dough cheesecake bites

on the bottom – graham cracker crust, slightly baked
in the middle – chocolate chip cookie dough crumble
topped with cheesecake batter, which oozes down into the cookie dough
The original recipe states that these cheesecake bars do not cut cleanly; however, they are easily removed from this pan and this pan.
Loaded with 2 bars of Lindt Excellence Extra Creamy Milk chocolate chunks, the cheesecake bites are rich and flavorful and addictive.  
The original recipe reverses these two top layers, and states that more cheesecake batter should be considered.  I think I’ll try the suggestions.

You can find the original recipe here.