Hey there! It's my birthday! Or at least it was on November 4th. Not only was it my birthday, but it was also my final day of work for a while due to upcoming surgery.
To fill you in on some backstory, I decided to have my teeth fixed, and unfortunately, I need jaw surgery to fix the alignment. That means that I'll probably be out of commission for a while, but I will certainly do my best to get some content up!
Back to the important topic of cake! Since it was both my birthday and last day at work, I decided to give my lovely coworkers and bosses something a little more special and unexpected. Pumpkin isn't a widely used ingredient in Denmark, so it's always nice to surprise people with an ingredient they themselves wouldn't really think to use. Also, I had an extra can of pumpkin puree leftover from Canadian Thanksgiving. For those proud Americans out there, Thanksgiving is just around the corner, and this cheesecake can make a luxurious alternative to pumpkin pie.
This New York style cheesecake has a cinnamon cookie and butter-roasted pecan crust under a flavourful pumpkin cheesecake. It was topped with a brown sugar salted caramel sauce, a dollop of whipped cream, and I tossed a few extra buttered pecans on top for good measure. The picture to the left shows the slices I cut for my coworkers. Space is pretty limited there sometimes, so it ended up a little messy. But, you know, CAKE!
This cheesecake is extremely filling, though, so you only need a small slice. That means that one cake can go a long way. My coworkers ate half the cake (approximately 8 small slices), and I was able to send the second half to my husband's office the next day to polish off, and it fed another six people.
Find a printable and shareable versionhere.
What you'll need
680 g cream cheese, room temperature
1 can pumpkin puree (15 oz/400 g)
60 ml sour cream
300 g sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
2 tbsp flour
1 tsp vanilla
100 g pecans
100 g ginger or cinnamon cookies of choice
1.5 tbsp butter, melted
First, the crust. Melt 1 tbsp butter and toss with pecans. Bake at 175°C (345°F) for 10 - 15 minutes until slightly browned and toasted. Keep an eye on them. Grind cookies and nuts and mix with a half tablespoon butter. Press into the bottom of a springform pan and bake approximately 10 - 15 minutes.
To make the filling, allow your cream cheese to warm up to room temperature. Cream together with sugar, then add in your eggs, sour cream and spices. Mix just enough to incorporate ingredients. Add in flour and vanilla last and mix in. Pour over crust. Bake at 175°C (345°F) for an hour, then turn off the oven and let it cool down slowly.
If you want to avoid cracks, wrap the outside of your cake form well with foil and bake in a bain marie or water bath.
You can serve this with a salted caramel sauce and more butter baked pecans and a dollop of whipped cream! You can find the recipe for a super quick and easy brown sugar caramel sauce here.
What did I get for my birthday?
No one asked, so I'll tell you anyway. I received a beautiful flexible japanese salmon knife from Tojiro an a thermometer that can reach up to 200°C, since my old one fell apart. My husband and I have close birthdays, so we celebrated together and also got some money and then blew that on a Playstation 4 and some games, so I will have something to do while recovering from surgery.
Hey there! My name is Lea, and I'm a Canadian Culinary student trying to survive chef life in Denmark. I want to share my journey, and some great food and experiences with others. I believe that anyone can be quite chefy!