Coffee Pumpkin Cheesecake

Coffee pumpkin cheesecake is the sweetest pumpkin recipe you can bake this fall. You will love this ultimate fall recipe with a hint of coffee.

Without pumpkin, fall has no meaning to me. Actually without the fruits and veggies of the season, I can’t get the real feeling and taste of the season. One of the reasons I like fall is absolutely pumpkin! This year we don’t have to pay for pumpkins because our next door neighbor gave us a very big one from their garden. They know how much we like pumpkin recipes. Actually we know how much they like them too. So I had no way out: I had to make something and give them to say thank you. This time it was coffee pumpkin cheesecake.

Cheesecakes have become so popular recently. You can find cheesecakes of any flavor and and ingredient at almost every bakery. But the best one is your cheesecake all the time. Pumpkin is an ideal ingredient to make cheesecake. As it is already sweet itself, there’s no need to add an abundance of sugar. That’s good news for the mothers! This is a rather healthy dessert recipe. A lot of cheese and pumpkin puree make this easy pumpkin cheesecake a recipe really healthy for your kids and cats!

Yeah, cats love pumpkin. They love to be given some people food and a little pumpkin is good for your cat. (But be careful not to give a lot in amount or if your cat has sensitive digestive system) At least our cat loves it a lot. He ate almost a slice and started purring and ritualistic cleaning session, and there was a kind of large grin on his cat face.

Making coffee pumpkin cheesecake is so easy but there are a few issues to keep in mind to get the best result. Using canned puree, or making your own pumpkin puree are both OK, but the latter is more delicious. And rule number one: always put some water in a pan and place it to the lower rack to prevent cracks on your cheesecake. Rule number two: don’t take your cake out of the oven immediately after you turn off the heat. It should rest in hot oven about half an hour to cool down a little bit, otherwise it may collapse. Rule number three: Don’t eat a lot, watch your calorie intake!

Serves 10

Coffee Pumpkin Cheesecake

Coffee pumpkin cheesecake is the sweetest pumpkin recipe you can bake this fall. You will love this ultimate fall recipe with a hint of coffee.

30 minPrep Time

1 hr, 15 Cook Time

1 hr, 45 Total Time

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Ingredients

Crust
• 2 cups cocoa flavored biscuit crumbs
• 2 tbsp sugar
• 2 tsp instant coffee granules
• 3 tbsp melted butter
• 2 tsp egg white (you will have enjoyable time trying to measure this)
Pumpkin filling
• 600 gr cream cheese (21 Oz at room temperature)
• 400 gr mascarpone (14 Oz)
• 2 eggs
• 1 cup 1 tbsp brown sugar
• 1 ¾ cup pumpkin puree (canned or homemade)
• ½ tsp ground ginger
• ¾ tsp ground cinnamon
• ½ tsp nutmeg, grated
• A pinch of salt

Instructions

Crust
1. Pre heat the oven to 325 F
2. Line the bottom of a 25 cm/ 10 inch baking pan with parchment paper
3. Grease the sides
4. Mix all the ingredients in a food processor at low speed until well combined
5. Press the mixture into the greased cake pan
6. Make sure to make an even bottom crust
7. Bake for 8 minutes
8. Take out immediately to slowly cool down
Pumpkin filling
9. Pre heat oven to 325 F
10. Mix the cream cheese and sugar with an electric mixer(low speed) until well combined
11. Add the pumpkin puree, ginger, cinnamon, nutmeg and salt
12. Mix for a few minutes until well combined
13. Add the mascarpone, mix until combined
14. Break the eggs into the mixture
15. Mix for a few minutes until well combined (Don’t overbeat to prevent bubbles in the mixture)
16. Pour the mixture over the crust
17. Put some hot water in a pan and place it to the lower rack
18. Put the cake to upper rack
19. Bake for 75 minutes at 325 F (or until the the center of the cake is lightly set)
20. After baking, let the cake rest in the oven for 30 minutes
21. After totally cools down refrigerate at lest 8 hours
22. Serve cold

6.6.15

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