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CHRISTINE TIZZARD

Pumpkin Cheesecake Stuffed Pumpkins

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Nothing screams fall more than cheesecake filled pumpkins!  And yes, you can bake a cheesecake inside a pumpkin. Not only does the cheesecake bake up perfectly but you can serve it by the big spoonful or cut the pumpkin cheesecake into wedges making sure to eat the subtly sweet pumpkin flesh alongside the cheesecake. Food Waste Tip: While your cheesecake is chilling, roast your pumpkin seeds and serve as a garnish with your pumpkin cheesecake.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course: Dessert
Ingredients Method

Ingredients
  

  • 1 mini pie pumpkin (about 5x5 inches)
  • 1/4 cup 35% whipping cream, whipped
  • Optional: whipped cream for serving
  • 2 tsp pumpkin pie spice
  • 2 tsp cinnamon
  • 1 Tbsp pure vanilla extract
  • 1/3 cup pumpkin puree
  • 2 egg yolks
  • 1 whole egg
  • 1/3 cup sugar
  • 8 ounces cream cheese, softened
  • 1 Tbsp maple syrup

Method
 

  1. Preheat oven to 350° F.
  2. Cut the top off the pumpkin to create a pumpkin bowl. Scoop out all the seeds and stringy bits making sure the inside walls are scraped (save seeds for roasting).
  3. In a stand mixer using the paddle attachment, combine cream cheese, sugar, egg and yolks until incorporated.
  4. Add in pumpkin puree, vanilla, cinnamon and pumpkin pie spice to cream cheese mixture and continue to mix until smooth.
  5. Transfer cheesecake filling into the pumpkin and place on a lined baking sheet.
  6. Bake for 40-45 minutes or until cheesecake is set. Cool then place in fridge to cool completely.
  7. Top cheesecake with maple syrup sweetened whipped cream.

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