Ingredients
Pumpkin Souffle Cheesecake
- Pre-made cocoa sponge cake
Meringue
- 3 egg whites
- 1/3 cup granulated sugar
Decorations
- Steamed pumpkin slices
- Pumpkin seeds
- Pecans
- Coconut flakes
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
Pumpkin Cream
- 2/3 cup pumpkin puree
- 2 tablespoons sugar
- 1/4 cup heavy cream
- 1 tablespoon butter
- Pinch of cinnamon
Steps
Pumpkin Souffle Cheesecake
- 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.
- 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.
- After cooled, place in the fridge and let rest for one day.
- Decorate by piping on the pumpkin cream, and arranging the steamed pumpkin, pumpkin seeds, pecan nuts, and coconut flakes.
Meringue
- Whisk the egg whites and sugar until light and fluffy.
Pumpkin Souffle Batter
- 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.
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.