Pumpkin Cheesecake Deliciously Deconstructed
by clouda9
Gathering together all the ingredients for pumpkin cheesecake that you love the most, adding my personal twists on a traditional recipe. Give my recipe a try for your family meal.
 Pumpkin Cheesecake Deconstructed Correen K Photography |
My Recipe For Pumpkin Cheesecake
Our new family favorite
Imagined, then created my ideal recipe for deconstructed pumpkin cheesecake and rather than keeping it to myself I've decided to share this sublimity on a spoon dessert for you to try at home.
As you'll read throughout this recipe page, I encourage you to add your personal touches on my original idea. All I ask is that you share 'em with the audience by leaving a message in the guest book...thank you by the way.
Go Ahead...Enjoy Every Last Bite!
Deconstructed (as a foodie term) is taking the foods that are normally combined in a recipe or dish, rearranging the ingredients, and then plating them together in new and innovative ways.
What You'll Discover on This Recipe Page...
scrumptious food photography, my pumpkin cheesecake recipe, plus more!
Pumpkins...Here's to your health!
 Pumpkin Nutrition Values |
Pumpkin is also "low in saturated fat, and very low in cholesterol and sodium.
It is also a good source of vitamin E, thiamin, niacin, vitamin B6, folate, iron,
magnesium and phosphorus". Read more about pumpkin nutrition at
Self Nutrition Data
I Love Fall and Pumpkins
Crisp air, vibrant colors and lots of warm, comforting food
Our boys, sweetest-ever hubs and I got together for dinner here at our place. On the menu; baked and goldenly-glazed spiral ham, broccoli burst salad (here is the recipe on my blog...a five-star mmm!), twice baked potatoes and heart-shaped homemade biscuits...I felt dessert needed to seal the deal on this delicious get-together.
The idea for a Fall-kissed..."deconstructed" pumpkin cheesecake, came to be. From my foodie head to the last savored spoonful, my mostly decadent and cleverly deconstructed pumpkin cheesecake recipe is the latest hit in our house...'twas the shining star of this family dinner!
Follow on down to read about my pumpkin dessert idea...I encourage you to add your own twists too!
An Ode to the Pumpkin
Lots of year round recipes
 |
| Pumpkin, a Super Food for All 12 Months of the Year |
 | The Perfect Pumpkin: Growing/Cooking/Carving Includes information for growing and harvesting more than 95 varieties of pumpkins, plus craft and carving projects from jack-oí-lanterns to soaps, creams, and decorations. ... |
Making the Cheesecake Filling
Whip it, whip it good :)
 Whipping the cheesecake filling Correen K Photography |
I Love My Kitchenaid
Isn't it pretty in green?
 |
| KitchenAid KSM150PSGA Artisan Series 5-Quart Stand Mixer, Green Apple |
Cheesecake Filling Tips
These ideas came to mind as I was making the recipe for cheesecake filling...
- Use colored sugar, like I did, to subtly tint the color of the cream cheese filling.
- Farm fresh eggs, our girls lay us 4 to 6 each day, will add a tinge of color too because of the brightly colored yolk.
- Don't overly sweeten this mixture, the tanginess of the cream cheese played off nice with the sweetened pumpkin custard.
- Vegans are welcome to use cream cheese and egg substitutes for this recipe. :)
Deconstructed Pumpkin Cheesecake Recipe
Foodie kissed from my kitchen to yours
Prep time 25 min - Total time 90 min
Ingredients for 6 servings
Cheesecake Filling---> • 6 oz cream cheese; softened at room temperature • 1 farm fresh egg; beaten • Sugar; to taste (I added about two teaspoons) • Pumpkin Custard---> • 1 1/2 cups sugar • 1/2 teaspoon salt • 1 teaspoon ground cinnamon • 1/2 teaspoon ground ginger • 1/8 teaspoon ground cloves • 2 farm fresh eggs; beaten • 15 oz can of pureed pumpkin • 1 1/2 cups of half and half creamer (see low-calorie ideas below)
Preparing the Cheesecake Filling
Place cream cheese in mixing bowl, whip to light and fluffy. Scrape sides of bowl. Add in egg and sugar, continue whipping at high speed. Mixture should be pillowy soft and not overly sweet.
Preparing the Pumpkin Custard
In a large mixing bowl stir together sugar, salt and spices. With a mixer or by hand, stir in the eggs and pumpkin puree. While mixing, slowly pour in the half and half until the ingredients are well blended and creamy.
Assembling the Pumpkin Cheesecake
Preheat oven to 350°F
Fill a 13x9 baking pan half way with water. In a one-cup capacity ramekin pour in 1/2 cup of pumpkin custard mixture, spoon in a large dollop of cheesecake filling into the center. Repeat steps for the remaining ramekins.
Top off each ramekin with the remaining pumpkin custard. Wipe off any drizzles or the pumpkin custard will bake on and look icky on your beautiful dessert dish.
Set each ramekin into the baking dish, add more water, if needed (water should cover the outside of the ramekin 1/2 to 3/4).
Bake 50 to 60 minutes or until butter knife inserted into center comes out clean. Cool completely and refrigerate until ready to top and eat.
Topping the Pumpkin Cheesecake
Whipped cream and crumbled cinnamon graham crackers.
♥ Visit my page to see lots of tips and tricks for this recipe! ♥
You'll find ideas for the cheesecake filling, the pumpkin custard, and toppings. Plus I'd love to hear from you in the guest book ~_~
Constructing the Pumpkin Cheesecake
And yep! I had a drinkie poo too :)
 Putting the pumpkin cheesecake recipe together Correen K Photography |
Pumpkin Custard Tips
Go ahead and twist up the pumpkin custard recipe with these ideas...
- Replace the half and half with one 12 oz can of evaporated milk (fat-free or low-fat)
- Make your own evaporated milk by stirring together 1 1/3 cups non-fat dry milk and 1 1/2 cups water (makes 2 cups)
- Experiment with sugar-free or low-sugar alternatives. I'd like to try stevia. You?
- Most egg substitutes work well in custard recipes. Give it a try.
- Easily create a vegan dessert by using equal portions of whipped silken tofu in place of the evaporated milk. If the tofu mixture is too thick, add scant amounts of water until the mixture is thinned out a bit.
- Choose to bake your pumpkin cheesecake in 1/2 pint mason jars, like I did, for a comforts-of-home look. Screw on the lid and ring for those too full from the family meal, so they can enjoy it later that night or the next day (don't forget to include the toppings!). Also an innovative dessert gifting idea...don't ya think?
Make your own pumpkin puree
Super easy and freshly homemade!
Supplies to Make This Pumpkin Cheesecake
Making your life easier
 | Duralex 8-Ounce Glass Ramekin, Set of 4 Founded in 1929, Duralex has been manufacturing glassware and tabletop products in la chapelle-saint-mesmin, a city in the heart of France. Since 1939, when Duralex invented ... Only $16.95 |
 | Chicago Metallic 6 Piece Cr?me Brulee Set Creme Brulee, a decadent treat usually reserved for fine restaurant dining can now be easily and safely prepared at home with this clever set from Chicago Metallic. The set ... |
Finishing Touches on the Deconstructed Pumpkin Cheesecake
Did you just lick the screen? No worries ;)
 Correen's Deconstructed Pumpkin Cheesecake Correen K Photography |
Tip: Use canning jars once for baking. After that, recycle or use them for storage only
Topping the Pumpkin Cheesecake Tips
The deconstructed part :)
Here are a few more ideas you might like to try...
- For a more traditional cheesecake, in the bottom of the ramekin press in a graham cracker crust by crumbling graham crackers mixed with melted butter. Assemble the cheesecake as indicated above.
- Top the pumpkin cheesecake with raw sugar before baking for a carmelized sugar layer. If you have a brulee torch you can do this once the pumpkin cheesecake is baked and cooled...right before serving.
- Drizzle with caramel or chocolate sauce...mmm!
- Try a sprinkling of homemade sweet roasted pumpkin seeds on top of the whipped cream.
What toppings would you like on your pumpkin cheesecake? Leave your thoughts in the guest book below.
Links to More Information
All about pumpkins
Scrummy breakfast idea!
I loved the look of this in a crystal glass.
Appreciated the seasoning ideas.
Love, love the pecan crunch topping idea!
Are you going to try this pumpkin dessert?
In Closing...
It fills me with joy to share the different things I'm whipping up in my kitchen. Besides the articles here, I'm also growing my online presence and passion for cooking and foodies over at Pinterest and Squidoo.
And if you are interested in writing here on Wizzley, click on my referral link to join in on the fun and profits!
Fairy Houses for the Gardenon 12/14/2012
Recipes and Tips for Casserole Toppingson 09/24/2012
Let's Make Dulce de Leche (Candy of Milk)on 05/21/2012
From My Kitchen - Chicken Tamale Recipeon 01/29/2012
You Are Welcome to Leave Your Thoughts and Ideas Right Here!
This is so divine, gotta make it again. Did so once when I first stumbled upon it and my kids have been asking for it again. So glad I found it again, gonna book mark this time. Thanks for this awesome recipe. It's my eldest daughters favorite. I'll tweet today as well. :)K
Mmmm. . . yummy! This deconstructed pumpkin cheesecake sure looks awesome. I'm bookmarking, but, I do not think I can wait until fall to make this. Thank's for sharing this very attractive page with beautiful pictures.
Mouth watering!! I definitely want to give this recipe a try when fall comes around next :)
Thanks for sharing this. Will make a great homemade gift this holiday season.
Hmmm, that looks so delicious! And what an awesome article - Definitely worth an Editor's Choice Award!! Thanks a lot :)
Love pumpkin anything and this pumpkin cheesecake looks delicious. The way you design these pages is so impressive, too. So what time is dinner being served on Turkey Day, Miz Clouda? You know I'm not much of a cook so I'll bring the drinks, whatever ya please. :-)
Oh, wow! This is gorgeous. I can SMELL it...oh... that's because I made a butternut squash/sweet potato pie today. ;-) But I love this recipe and how you've constructed this page.
Liked the pumpkin nutrition facts. Thanks
This looks awesome! I recently tried to make a pumpkin cheesecake, but it ended up more like a pumpkin pie with the cream cheese part kind of disappearing. I like how this one separates the cheesecake and the pumpkin, it looks like a good flavor balance.
Oh yummy - deconstructed pumpkin cheesecake looks delish and I LOVE the idea of using the little canning jars! How clever you are. I shall have some whiskey and cider while I try this recipe I think... perfect!