No bake (almost) pumpkin cheesecake

This is an easy cheesecake that requires almost no bake (actually only the crust is baked, but even that is not mandatory). The recipe may look lengthy but this is since I tried to be extra detailed in all the steps. It is actually a really easy recipe

No-bake cheesecakes are one of my favorite desserts because they are very easy to make, very versatile since you can combine different ingredients for the crust (or base), the filling and the topping and ultimately very delicious.

Pumpkin is an ingredient that I like to use in every possible form: as a soup, a purée, in a pie, sautéed or baked. So, when autumn is here and the pumpkins are in full ripe, I always going to the grocery shop or the farmers market in order to stock up. My absolutely favorite variety is the Hokkaido pumpkin for mainly three reasons: It is usually small in size (thus yields quantities that are just according to my needs), it has an amazing taste that resembles a chestnut and it can be cooked and eaten with the skin!

A. Ingredients (for a 23cm springform baking pan)

For the Crust (or base)

• 280gr ginger cookies

• 60gr pecans

• 85gr melted butter

• 2 Tbsp demerara sugar

• Optionally: ground ginger, ground cinnamon, ground nutmeg

For the filling

• 450gr cream cheese (room temperature)

• 230gr pumpkin purée

• 100gr brown sugar

• 0.4gr (a pinch) of salt

• 300ml cold heavy cream (for the whipped cream)

• 1Tbsp confectionary sugar (for the whipped cream)

For the Pumpkin Purée

• 1 Hokkaido pumpkin (the size depends on your needs)

• 1tsp ground cinnamon

• 2tsp ground ginger

• 1/4 tsp grated nutmeg

• 2 whole star aniseed

• 3-5 cloves (depending on your personal taste)

• 3-5 allspice berries

• 30gr butter cut in small cubes

B. Directions

The recipe has elements such as the Pumpkin purée and the crust that should be made in advance since they need to be cold (or at room temperature) when they will be used. The purée actually can even be made 1-2 days before and kept refrigerated.

Although all activities can be done by hand, it is immensely easier if you have a stand mixer and a food processor (or multi). Of course definitely you will need a 23cm (9 inch) springform baking pan

Instructions for the pumpkin purée

1. Pre-heat the oven at 180°C

2. Wash the pumpkin thoroughly since the skin will not be removed and if necessary trim skin areas with heavy dirt or imperfections.

3. Cut the top and bottom part of the pumpkin and then cut in half

4. With a spoon remove all seeds and as much of the pumpkin "strings" you can. Note you do not need to throw the seeds. They can be dried, roasted and eaten

5. Cut the pumpkin in pieces (average to small) and place it on a baking tray. Note if you are not using a Hokkaido pumpkin then it is better to cut the pumpkin in few large long strips because it will be much easier to remove the flesh from the skin after baking

6. Add all other ingredients (make note of how many aniseed, cloves and allspice berries you will use because you have to remove all of them after the baking part is done).

7. Sprinkle with a little extra virgin olive oil and salt

8. Cover the baking tray with aluminum foil as best as you can (the secret is to keep all humidity inside the tray and avoid drying the pumpkin from baking) and bake for approximately 1 hour (the actual time depends on the oven you are using but 1 hour should be enough).

9. When the baking has finished, very carefully remove the aluminum foil (be careful there will be hot steam coming from the tray),and remove all spices (aniseed, clove and allspice).

10. If you are using a Hokkaido pumpkin, then put all ingredients of the pan in a blender. If you are using a normal pumpkin, then scoop the flesh with a spoon and put the flesh in the blender, discarding the skins. Note that any liquid that is in the tray should also be poured in the blender. If there are residues in the baking tray use a splash of hot water to scrape them and pour them in the blender too

11. Blend the pumpkin until you reach the desired consistency. If blending is difficult, you can use some hot water or butter to provide humidity and help the process but be careful especially with the water because ultimately we need a purée and not a soup.

12. Taste and adjust salt and pepper if needed.

13. Since the purée is going to be used for making a cheesecake, it is important to be velvety and smooth. If your blender cannot produce a smooth and velvet result just by blending, you can pass the purée through a fine sieve.

14. Keep refrigerated in a airtight container with cling film directly on the surface of the purée to avoid drying.

Instructions for the crust

1. Preheat the oven at 165°C

2. Put all ingredients except from the melted butter in a food processor or multi and process until they become like a grainy sand. If your food processor is not large enough to fit all ingredients, you can process them in smaller parts and then (when they are grainy) combine them together.

3. Pour the melted butter in the food processor and process until the consistency is that of a wet sand.

4. Empty the processor container in the springform pan and slowly with the use of a maryse or a spoon, spread the crumbs uniformly and create the base of the cheesecake. Then use a flat bottom glass or a flat batter in order to press firmly the base and create a uniform crumb layer.

5. Bake the form for 13-15 minutes and then leave to cool down completely at room temperature. It is important that the crust will be in room temperature when the cheesecake filling is poured. If it is warm or hot, then it might create issues with the consistency of the filling.

Instructions for the filling

Firstly we need to create the whipping cream:

1. Combine the heavy cream and the confectionary sugar in a mixer bowl and mix using the balloon whisk attachment.

2. Start with a slow speed and gradually increase the speed to high

3. You should stop whipping when the consistency of the cream is shiny and velvety with stiff peaks. Pay attention not to overwhip because the cream may become very stiff and dull or even worse may separate to butter and milk whey. If you see that the cream starts to separate, then it is too late to save it (at least I do not know a way to do it...). It is better to continue at the top speed until solid butter is formed and at least collect the butter. You will then need to start again for the whipping cream with a new batch of heavy cream and confectionary sugar.

Then we need to create the cheese/pumpkin filling

1. Put the (room temperature) cream cheese in the mixer with the flat beater attachment and start mixing at a slow speed

2. While beating, add the sugar and continue mixing at a medium speed until the sugar is completely dissolved and the mixture is shiny and velvety. Pay attention not to overmix, because the temperature increase may cause the cheese to separate. Note that since the cheese has the tendency to stick in the mixer bowl sides you may need to scrape them from time to time.

3. Add the pumpkin purée and the salt and continue mixing until everything is incorporated.

Finally it is time to combine the whipped cream and the cheese/pumpkin mixture:

1. Using a maryse take a small portion of the whipped cream and incorporate it in to the cheese/pumpkin mixture with a folding motion. Do not stir aggressively or all the air incorporated within the whipping cream will escape and the mixture will flatten down.

2. As soon as any white stripes in the mixture disappear, take another portion of the whipped cream and continue folding. Repeat until all the whipping cream has been incorporated and the overall mixture does not have any white stripes/areas.

Finally, pour the cheesecake filling in the springform cake pan and with a spoon, maryse or spatula level the top. Cover the springform cake pan with cling film and refrigerate for at least 4 hours, or better overnight.

You can use any toppings you actually like (like marmalade, syrup etc.). I personally like to great fresh nutmeg and add salted caramel syrup just before serving.

Enjoy!