Pumpkin Souffle Cheesecake


  • Pre-made cocoa sponge cake
  • Meringue:
  • 3 egg whites
  • 1/3 cup granulated sugar
  • Pumpkin cream:
  • 2/3 cup pumpkin puree
  • 2 tablespoons sugar
  • 1/4 cup heavy cream
  • 1 tablespoon butter
  • Pinch of cinnamon
  • Pumpkin souffle batter:
  • 3/4 cup pumpkin puree
  • 3/4 cup cream cheese, room temperature
  • 1 1/2 tablespoons sugar
  • 3 egg yolks
  • 1/4 cup heavy cream
  • 1 teaspoon rum
  • 1/4 cup cornstarch
  • Pinch of cinnamon
  • Decorations:
  • Steamed pumpkin slices
  • Pumpkin seeds
  • Pecans
  • Coconut flakes


  1. Brush parchment paper with melted butter and sprinkle with powdered sugar. Place around the sides and bottom of the cake mold. Place cocoa sponge cake on bottom of mold. Preheat oven to 325 degrees.
  2. To make the meringue, whisk the egg whites and sugar until light and fluffy.
  3. Make the pumpkin souffle: Add cream cheese, pumpkin puree and sugar to a bowl and mix well with a mixer. Add egg yolks, rum, heavy cream and combine, adding cornstarch and cinnamon once smooth. Gently fold in meringue, then pour into the cake mold.
  4. Make the pumpkin cream: Add pumpkin puree, sugar, and heavy cream to a saucepan and combine over medium heat. Once it reaches a consistency for easy piping, turn off the heat and add butter. Transfer to a piping bag.
  5. Bake cake for 20 minutes, then lower the temperature to 300 degrees and bake for 40 minutes more. Let sit in oven for 20 minutes and then remove.
  6. After cooled, place in the fridge and let rest for one day.
  7. Decorate by piping on the pumpkin cream, and arranging the steamed pumpkin, pumpkin seeds, pecan nuts, and coconut flakes.