I was writing a blogpost for tomorrow featuring the ten best restaurants in Curacao (well of the ones we visited of course, so up for debate) and in one of the restaurants, Kome, we had thé best cheesecake ever. A pumpkin cheesecake… with burned marsh mallows… And once back home I decided I just needed to recreate that recipe now that the flavors where still lingering in my mind. So I did… And I made it in november and than forgot about it!
Until I wrote the before mentioned post, mentioned that insanely good pumpkin cheesecake, wanted to link to it..only to realise it was not there! O horror…. I mean.. I post salads for crying out loud and I forget the best pumpkin cheesecake you’ll ever eat?? That is just not very nice of me… So here I am correcting the error. And forgive the slightly christmassy pictures as it was obviously meant to shine during the december month. And yes, I could have waited till next christmas, but that would mean letting you wait an insane amount of time before you could make this recipe.
Just ain’t gonna happen… Because trust me when I say you want to make this one. A friend who was here, brought half of this back home and her daughter commented that it was ‘even better than the one from Starbucks’ Now I can argue if that is a compliment or not but for a teenage girl, I am assuming it is a huge compliment… 🙂 You’ve been warned!Print
Take into account that this recipe needs time to set. Preparation time is one hour but you will need a few hours more to have it set and cool properly. Just so you know
- 600 gr cream cheese (I used mon chou)
- 300 gr pumpkin puree
- 150 gr sugar
- 2 eggs
- 1 tsp vanilla essence
- 220 gr ginger cookies
- 100 gr butter, unsalted
- 2 tsp ginger spices (ginger, cinnamon, cloves, nutmeg and hint of cardamom)
- marshmallows (small ones or big ones, cut in pieces) – optional
- Preheat the oven to 150˚C
- First make the base by crumbling the ginger cookies in the food processor or by hand. Melt the butter in a small sauce pan and mix with the crumbs.
- Cover the base of a baking tin with baking paper and press the cookie mixture firmly into the bottom using the back end of a spoon. Place into the fridge to set.
- Place the cream cheese in a mixer and whisk this together with the sugar to a creamy mass. Add the eggs one by one and finish with the pumpkin puree, the spices and the vanilla. Mix it all well.
- Add the cream cheese to the tin, smooth the surface and place into the oven.
- Bake for about 45 minutes and check if the cheesecake is cooked. The top needs to be firm to the touch but it can still be a bit wobbly.That is fine. It will set some more.
- Turn of the oven and leave the tin to cool further in the oven. Finish by placing it in the fridge for another 1 or 2 hours before cutting.