Kathleen Daelemans on a delicious dessert that is full of Halloween flavor Every October, families across country pick out a pumpkin, carve a face in it, put it on the doorstep, but then end up throwing away the best part ... what's inside. Chef Kathleen Daelemans, author of “Cooking Thin With Chef Kathleen,” shares a sweet and savory recipe that will last beyond Halloween and into fall: Pumpkin cheesecake.
Pumpkin cheesecake
12 mini cheesecakes
When my King Arthur Flour catalog arrived, it fell open to the page with the baby pumpkin cheesecakes. It was love at first sight. I ordered the pan, ran out and got all the ingredients and like a little kid, waited for the mailman to show up every day for a week (I didn't choose the Express Delivery option).
Homemade baby-pumpkin-cheesecake dessert day felt like Christmas in October. Well, at least like the official kickoff of the holiday season. King Arthur Flour's cheesecake recipe is divine. The cheesecake came out very smooth and rich. It was creamy and dense, sweet but not too sweet. The spices were perfectly balanced. It was everything I wanted it to be and worth every minute of preparation.
INGREDIENTS
Crust
• 1/2 cup graham cracker or chocolate cookie crumbs
• 2 tablespoons sugar
• 2 tablespoons butter, melted
Filling
• 12 ounces cream cheese, softened
• 3/4 cup sugar
• 2 large eggs
• 2 tablespoons semisweet chocolate, melted
• 1 cup fresh or canned pumpkin puree
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg, optional
• 1/4 teaspoon salt
• 1/8 teaspoon allspice
Pumpkin cheesecake
12 mini cheesecakes
When my King Arthur Flour catalog arrived, it fell open to the page with the baby pumpkin cheesecakes. It was love at first sight. I ordered the pan, ran out and got all the ingredients and like a little kid, waited for the mailman to show up every day for a week (I didn't choose the Express Delivery option).
Homemade baby-pumpkin-cheesecake dessert day felt like Christmas in October. Well, at least like the official kickoff of the holiday season. King Arthur Flour's cheesecake recipe is divine. The cheesecake came out very smooth and rich. It was creamy and dense, sweet but not too sweet. The spices were perfectly balanced. It was everything I wanted it to be and worth every minute of preparation.
INGREDIENTS
Crust
• 1/2 cup graham cracker or chocolate cookie crumbs
• 2 tablespoons sugar
• 2 tablespoons butter, melted
Filling
• 12 ounces cream cheese, softened
• 3/4 cup sugar
• 2 large eggs
• 2 tablespoons semisweet chocolate, melted
• 1 cup fresh or canned pumpkin puree
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg, optional
• 1/4 teaspoon salt
• 1/8 teaspoon allspice
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