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Pumpkin Cheesecake

Last fall I experimented with the versatile flavor of pumpkin developing a completely unique paleta: Pumpkin Cheesecake.  This year I wanted to take it to the next level so I spent a few days making and remaking this recipe, playing with the spice/pumpkin/cream cheese ratio and even eliminating the pumpkin and cheesecake swirl.  Although the swirl gave a gorgeous marbled effect I decided using a solid texture would lend itself to better consistency in flavor.

One if my favorite modifications to this recipe is the addition of a graham cracker crust.  I waited until after the paleta was frozen and solid to add the crust on the outer surface.  Experimenting a few times with the concept I settled on this because the crust can be added as desired rather than as a mandatory part of the recipe.   

So why not try something a little different at this year’s Thanksgiving dinner?  The perfect Pumpkin Cheesecake paleta.  

Pumpkin Cheesecake

The most amazing and versatile flavor of fall, without a doubt, has to be Pumpkin.  Utilized for not only some of my favorite fall dishes, but for decoration as well.  Halloween wouldn’t be the same without a porch full of jack-o-lanterns carved with love and care.  Almost all of the pumpkin is edible, from the flesh to the seeds and even the flowers.  Cooking methods are as versatile and they come, roasting, baking, boiling and even steaming.  This gourd-like fruit has been holding our hands through the fall season for so long there is in fact no historical documentation of its first appearance in the culinary world.  

With all the flavor options for pumpkin, soups, bread, pies, desserts of all kinds,  I found it difficult to find my absolute favorite recipe to work with.  I decided to go with the most traditional and well known use, pumpkin pie.  

              

To get an authentic pumpkin pie flavor I used the spice ratio from my favorite pie recipe, the one I have been using for years at every Thanksgiving and Christmas holiday.  Every year I buy sugar pumpkins, perfect for baking.  I gut them first then cut them in half for more even roasting.  After spending some time in the oven I skin them and throw the tender flesh in the blender for a quick whirl for fresh pumpkin puree.  I will admit that now this year that did not happen.  I went to the grocery store and bought a can of the stuff, I am so ashamed.  Sorry.  

I wanted to give a second layer of flavor to this paleta and decided to add my other favorite dessert to the mix, cheesecake.  Having made a variety of cheesecake paletas in the past (New York Cheesecake, Blueberry Cheesecake, Chocolate Cheesecake) I simply borrowed and modified the recipe from them.  

So, not to toot my own horn too much, but my Pumpkin Cheesecake paleta is amazing!  I think I might even serve these for Christmas Eve dinner instead of a traditional pie.

                                    

-Don’t worry B, I will have something other than pumpkin for you.

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