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

  1. Brush parchment paper with melted butter and sprinkle with powdered sugar.
  2. Place around the sides and bottom of the cake mold. Place cocoa sponge cake on bottom of mold.
  3. Preheat oven to 325 degrees.
  4. 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.
  5. After cooled, place in the fridge and let rest for one day.
  6. Decorate by piping on the pumpkin cream, and arranging the steamed pumpkin, pumpkin seeds, pecan nuts, and coconut flakes.

Meringue

  1. Whisk the egg whites and sugar until light and fluffy.

Pumpkin Souffle Batter

  1. Add cream cheese, pumpkin puree and sugar to a bowl and mix well with a mixer.
  2. Add egg yolks, rum, heavy cream and combine, adding cornstarch and cinnamon once smooth.
  3. Gently fold in meringue, then pour into the cake mold.

Pumpkin Cream

  1. Add pumpkin puree, sugar, and heavy cream to a saucepan and combine over medium heat.
  2. Once it reaches a consistency for easy piping, turn off the heat and add butter. Transfer to a piping bag.