Pumpkin Spice & White Chocolate Cheesecake
Northwest pumpkin season is in full swing, and I have new recipes ready to roll out in the weeks ahead. Get ready for Spiced Pumpkin Butter, Pumpkin Butter Gingerbread Beignet, Pumpkin Chocolate Torte, and Caribbean Shrimp & Pumpkin Chowder. And while I get those ready for you, here are my pumpkin FAVORITES from past seasons.
You’ve heard the saying, “Necessity is the mother of invention.” Well, it was definitely the impetus for this Thanksgiving cheesecake, as I was torn between pleasing my stepdad, Mike, who loves White Chocolate Cheesecake and my daughter’s boyfriend, Chris, who expressed a desire for Peanut Butter Cheesecake (which I considered but then swapped for pumpkin in honor of the holiday.) The combination of the two flavors was even better than I expected, with the white chocolate lending the pumpkin a good measure of sophistication.
To tell you that this pie is beyond delicious is not to do it justice. But perhaps you will get some inkling of how good it is when I reveal that MauiJim, Pumpkin-Pie-Loather, ate an ENTIRE LARGE PIECE. Oh sure, he tried to avoid the pumpkin custard while zeroing in on the caramel, but in the end that effort proved futile, so he ate the whole darned thing. And then, to my wonderment, he raved about it and asked how long he had to wait to have another slice.
Pumpkin Spice Hot White Chocolate
There must be a hundred posts on the web on the topic of Starbuck’s Pumpkin Spice Latte. Amazing! Would you believe I have NEVER had a Pumpkin Spice Latte? I’m not quite sure how that happened. However, in perusing all of the copycat recipes, it appears that there is little if any actual pumpkin in this wildly popular autumnal concoction; just a teaspoon or so of Pumpkin Spice Syrup. I think we can do better than that, don’t you?
This is almost a pumpkin gingerbread but not quite. Pumpkin plays the starring role and orange plays a strong supporting role, with just a hint of molasses. However, I didn’t hold back on the spices, even adding a bit of white pepper for zip. For extra tenderness and acid tang, thick, Greek-style yogurt is used. And, for crunch, there is a mother lode of walnuts.
A wonderfully moist, tender, open-textured coffee cake with a baked-in topping of caramelized cranberries and hazelnuts. The entire cake is redolent with warm spices, fresh ginger, and orange. This cake stays moist for days if covered tightly with plastic wrap. It is unlikely to last that long, however.
Additional Pumpkin Inspiration
- Adventures in Cooking: Chai Pumpkin Loaf
- Annie Eats: Pumpkin Cream Cheese Muffins
- Annie Eats: Pumpkin Snickerdoodles
- Baked Bree: Pumpkin Salted Caramel Blondies
- Baker Girl: Pumpkin Spice Churros
- Bakers Royale: Pumpkin Praline Trifle
- Baking Bites: Thick and Fluffy Pumpkin Pancakes
- Chocolate-Covered Katie: Pumpkin Nut Butter
- Cookies & Cups: Pumpkin Dump Cake
- Dine & Dish: Oatmeal Pumpkin Bundt Cake
- Dine & Dish: Pumpkin Bundt Cake
- Dine & Dish: Pumpkin Funnel Cake Crispies
- Eats Well with Others: Honey Pumpkin Muffins with Cream Cheese Frosting
- Ezra Pound Cake: Pumpkin Bread with Pecan Streusel
- Food + Words: Pumpkin Spice Syrup
- French Revolution: Spiced Pumpkin and Bourbon Beignets with Vanilla Bean Sugar
- Gingerbread Bagels: Maple Pecan Pumpkin Bars
- Go Lightly Gourmet: Pumpkin Pie to Knock Your Socks Off
- Lisa is Cooking: Pumpkin Walnut Cake
- My Baking Addiction: Pumpkin Cake with Cream Cheese Swirl
- Omnivorous: Ginger Molasses Pumpkin Bread
- Sing for Your Supper: Pumpkin Pound Cake
- Sugar Crafter: Pumpkin Monkey Bread
- Sweet Twist of Fate: Pumpkin Angel Food Cake
- Yum Sugar: Pumpkin Bread
Resources
- Squash: A Fall Treat
- Pick your Own in Northwest Oregon
- Pumpkin & Squash Types
- Sustaining the Pacific Northwest
About Susan S. Bradley
Susan,
Some time, and by that I mean years, ago the Washington Post excerpted a marvelous-sounding recipe from your book Pacific Northwest Palate, namely Pumpkin Cheesecake with Hazelnut Praline (they gave you full credit, of course). I clipped the recipe but now find I omitted to include a note concerning preparation of the pumpkin puree. I’ve searched in vain for the recipe at thelunacafe.com. Can you help me find that last bit of information? Many thanks.
-Pete
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Susan S. Bradley Reply:
January 30th, 2012 at 6:42 pm
Uhhh Pete, you didn’t buy my book?
The filling is 16 ounces cream cheese, 3/4 cup packed brown sugar, 3/4 cup pumpkin puree, 3 eggs, 1 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon cloves. Cream these together. Happy baking!
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Pete McCallum Reply:
February 4th, 2012 at 10:56 am
I confess I didn’t, Susan; I’m not sure it was still in print when I heard of it (that’s my story, and I’m sticking to it). Happily, there’s a copy sitting next to me as I type this, courtesy of the University of Maryland’s McKeldin Library. Before it goes back there, I’ll copy page 257 (and perhaps others) and see if I can find a copy of my own on Amazon. In the meantime, thanks for the reply.
-Pete
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Oh Susan, my mouth waters when I see these yummy foods. I was looking for a recipe, hopefully you can share. Thanks.
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Susan S. Bradley Reply:
November 20th, 2011 at 8:13 am
Vannie, just click the hyperlinked text for each full post with recipe. Happy Thanksgiving!
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Oh my, a reader just alerted me to the fact that the pictrures here DO NOT LINK to the corresponding posts. MauiJim fixing that error now. Thank you dear Luana!
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What a terrific round-up of scrumptious recipes–each one looks special and delicious. I always look so forward to your blog posts–you never disappoint and this one is no exception. Thank you so much, Susan.
Victoria Challalncin´s last [type] ..Fun with Potstickers
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The hot chocolate and the cheesecake look amaaazing. I adore pumpkin/butternut squash with warming spices – the perfect combination. I’ve just posted my Bonfire Cheesecake made with butternut squash http://wp.me/p1Cebx-2Z. I hope you like
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Susan S. Bradley Reply:
November 5th, 2011 at 7:41 pm
Liz, thank you! Your Bonfire Cheesecake looks amazing! Left a note on your blog.
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GREAT round-up, Susan! That Spiced Pumpkin Sour Cream Upside-Down Coffee Cake is calling my name!!!
Thanks for sharing…
Louise´s last [type] ..It’s Pumpkin Day! Let’s Take Pumpkin Global!
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Susan S. Bradley Reply:
November 5th, 2011 at 7:41 pm
Louise, thanks so much!
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Ahhhh, so many wonderful recipes too try. How to decide where to start?! My mind has been on pumpkin too, so it’s great that you chose to share this veritable encyclopedia of pumpkin recipes! Thank you!
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Susan S. Bradley Reply:
October 23rd, 2011 at 5:14 pm
Chris, thank you!
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The cheesecake and the hot chocolate look so good! Nice round up:)
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Susan S. Bradley Reply:
October 23rd, 2011 at 5:15 pm
Galley Gourmet, thank you!
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