Pumpkin Cheesecake Torte

Pumpkin Cheesecake Torte Recipe - A Delicious Fall Dessert from USA

Region / culture: USA | Servings: 8

Introduction

Pumpkin Cheesecake Torte is a delicious and creamy dessert that combines the flavors of pumpkin and cheesecake in a delightful way. This recipe is perfect for fall gatherings, holiday parties, or any time you're craving a decadent treat.

History

The combination of pumpkin and cheesecake has been a popular dessert choice for many years, especially during the fall season. This recipe takes the classic flavors of pumpkin pie and adds a creamy cheesecake twist, creating a unique and indulgent dessert that is sure to impress your guests.

Ingredients

Crust
1.33 cups graham cracker crumbs (about 10 double crackers)
4 tbsp soft canola margarine
1 lb (454 g) soft tofu, drained
15 oz (425 g) can solid-pack pumpkin
4 oz (113 g) soy cream cheese (0.5 cup), at room temperature
1 cup sugar
1 tsp vanilla extract
0.75 tsp ground cinnamon, plus additional for dusting
0.5 tsp ground nutmeg
0.5 tsp ground allspice
0.25 tsp ground cloves

How to prepare

Position the rack in the center of the oven and preheat it to 350°F (177°C). Coat an 8.5-inch springform pan with cooking spray.
To make the crust, use a food processor to pulse the graham cracker crumbs and margarine until they are evenly moistened. Firmly press the crumb mixture into the bottom and about 0.5 inch up the sides of the prepared pan. Bake it until set, which should take about 10 minutes. Transfer the pan to a wire rack and let it cool completely. Keep the oven on for baking the cheesecake.
In the food processor, puree the tofu until it becomes smooth. Then, add the pumpkin and continue processing until well combined.
Add the soy cheese, sugar, vanilla, cinnamon, nutmeg, allspice, and cloves to the food processor. Process the mixture until it becomes smooth and well combined. Pour this mixture into the cooled crust and bake it on the center rack for 45 minutes.
Turn the oven off and let the cheesecake cool in the oven for 1 hour without opening the door. Then, transfer it to a wire rack and let it cool completely. Cover the cheesecake loosely with plastic wrap and refrigerate it for at least 8 hours or overnight. Don't worry if the cheesecake seems a little soft; it will firm up during chilling.
To serve, run a long, thin knife around the inside edge of the pan to loosen the cake. Remove the sides of the pan. Lightly dust the top of the cheesecake with cinnamon and serve it at room temperature.

Variations

For a gluten-free version, use gluten-free graham crackers for the crust.
Add a swirl of caramel sauce on top of the cheesecake before baking for a sweet and decadent touch.

Cooking Tips & Tricks

Make sure to drain the tofu well before pureeing it to ensure a smooth and creamy texture.

- Be sure to let the cheesecake cool completely before serving to allow it to set properly.

- Dusting the top of the cheesecake with cinnamon adds a nice finishing touch and enhances the flavor of the dessert.

Serving Suggestions

Serve the Pumpkin Cheesecake Torte with a dollop of whipped cream and a sprinkle of cinnamon on top for a beautiful presentation.

Cooking Techniques

Use a food processor to easily puree the tofu and pumpkin for a smooth filling.

- Be sure to bake the crust before adding the filling to ensure a crisp and firm base for the cheesecake.

Ingredient Substitutions

If you don't have soy cream cheese, you can use regular cream cheese instead.

- You can use butter instead of canola margarine for the crust.

Make Ahead Tips

This Pumpkin Cheesecake Torte can be made ahead of time and stored in the refrigerator for up to 3 days before serving.

Presentation Ideas

Garnish the Pumpkin Cheesecake Torte with a sprinkle of cinnamon and a few pumpkin seeds for a festive and elegant presentation.

Pairing Recommendations

Serve the Pumpkin Cheesecake Torte with a hot cup of coffee or a glass of spiced cider for a delicious fall dessert pairing.

Storage and Reheating Instructions

Store any leftovers of the Pumpkin Cheesecake Torte in the refrigerator in an airtight container for up to 3 days. To reheat, let the cheesecake come to room temperature before serving.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 6g per serving

Vitamins and minerals

This recipe is a good source of Vitamin A and Vitamin C.

Alergens

This recipe contains soy and wheat allergens.

Summary

This Pumpkin Cheesecake Torte is a rich and indulgent dessert that is high in carbohydrates and fats, but also provides a good amount of protein and essential vitamins.

Summary

Pumpkin Cheesecake Torte is a decadent and creamy dessert that combines the flavors of pumpkin and cheesecake in a delightful way. This recipe is perfect for fall gatherings, holiday parties, or any time you're craving a rich and indulgent treat.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Pumpkin Cheesecake Torte. It was many years ago, back when I was just a young girl living in a small town. I had always loved to cook, and I was constantly on the lookout for new and exciting recipes to try.

One day, while browsing through an old cookbook at the local library, I came across a recipe for a Pumpkin Cheesecake Torte. The picture in the book looked absolutely mouthwatering, and I knew I had to give it a try.

I copied down the recipe and rushed home to gather the ingredients. As I mixed and baked and tasted my creation, I knew I had found something truly special. The combination of creamy cheesecake and spiced pumpkin filling was unlike anything I had ever tasted before.

I shared the torte with my family and friends, and they all raved about how delicious it was. From that day on, the Pumpkin Cheesecake Torte became a staple in my cooking repertoire.

Over the years, I have made this torte for countless gatherings and celebrations. It has become my signature dish, and everyone always looks forward to enjoying a slice whenever I bring it out.

As I continued to make the Pumpkin Cheesecake Torte, I began to experiment with the recipe, adding my own personal touches and variations. I tried different spices, changed the crust, and even added a caramel drizzle on top.

One day, while visiting a friend in a neighboring town, I brought along a Pumpkin Cheesecake Torte as a gift. My friend's grandmother, a seasoned cook with years of experience, took one bite and immediately asked for the recipe.

I gladly shared the recipe with her, and in return, she taught me a few of her own secret cooking techniques. It was a wonderful exchange of knowledge and friendship, and it only deepened my love for cooking and sharing recipes with others.

As the years went by, I continued to perfect my Pumpkin Cheesecake Torte recipe. I entered it into local baking contests and won several blue ribbons. People began to seek me out for advice on how to make the perfect torte, and I happily shared my tips and tricks with anyone who asked.

One day, I received a letter from a famous cooking magazine asking if I would be willing to share my recipe for Pumpkin Cheesecake Torte in an upcoming issue. I was overjoyed and immediately agreed.

The day the magazine was published, my recipe was featured on the cover. I received letters and emails from people all over the country, telling me how much they loved the torte and how they couldn't wait to make it themselves.

I felt incredibly proud and grateful to have stumbled upon such a wonderful recipe all those years ago. It had brought me so much joy and fulfillment, and I was thrilled to be able to share it with the world.

As I sit here now, reflecting on all the memories and experiences that this Pumpkin Cheesecake Torte has brought me, I am filled with gratitude. It is a reminder of the joy and connection that food can bring, and I am thankful for every moment spent in the kitchen, creating something delicious to share with the ones I love. And I know that as long as I am able, I will continue to make this torte and pass on the recipe to anyone who asks, just as it was passed on to me.