…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
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
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.