Pumpkin Cheesecake Recipe (The Best Halloween Dessert) | Cooking with Dog

Pumpkin Cheesecake Recipe (The Best Halloween Dessert) | Cooking with Dog

Hi, I’m Francis, the host of this show “Cooking with Dog.” First, microwave the kabocha squash at 600 watts for about 4 minutes after removing the skin and seeds. Then, remove the excess water with a paper towel. When it is still hot, add the sugar and the honey. And mash the kabocha. Turn on the hand mixer and blend the mixture. Then, add the cream cheese. And blend it again. By the way, kabocha is also known as Japanese pumpkin. You can also use any other type of sweet squash or pumpkin in this recipe. Now, add the heavy cream and the 2 eggs. Thoroughly blend the ingredients. Finally, add the cake flour or all purpose flour and drizzle in the vanilla extract. Mix until the ingredients are completely moistened. To add an exquisite aroma for adults, you can also use a bit of rum to taste. Now, using a spatula, carefully mix the batter to reduce the small bubbles. Then, drop the bowl a few times to break any air bubbles. We recommend using non-stick parchment paper. Pour the batter into the cake pan. If you want to make the batter extra-smooth, you can strain it with a mesh strainer. Then, drop the cake pan several times to remove the bubbles. Place the cake pan into the oven preheated to 170°C (338°F). Bake the cheesecake for about 40 minutes. Mmmmm. Looks so delicious! Pierce the cake with a bamboo stick. If the stick is clean, it is ready. Let it sit to cool and then thoroughly chill the cake in the fridge. Now, let’s decorate the cheesecake. Remove the parchment paper and place the paper stencil onto the cake. And sprinkle on the icing sugar. Ta-da! A flying witch on a broomstick! Carefully lift the cheesecake and place it onto a plate. Chill the cheesecake for over 3 hours or half a day if possible so that you can enjoy the moist and dense texture. You can also use plain yogurt instead of the heavy cream to reduce the calories and create a lighter and less rich flavor. Good luck in the kitchen!

98 thoughts on “Pumpkin Cheesecake Recipe (The Best Halloween Dessert) | Cooking with Dog”

  1. I made this over the weekend, and my family loved it!
    I used canned pumpkin instead, and added a walnut crust to it. Delicious!!

  2. I should try this with the soy cheesecake recipe you showed… Pity I find cooking lunch for one difficult and stressful enough as is

  3. I made this yesterday and it was delicious! Mine cracked in the middle a while after I took it out of the oven. Was it because it cooled too quickly? Any tips on how to prevent that?

  4. I made this cheesecake last night and it is amazing! It has a lovely subtle pumpkin flavour, I also added a bit of cinnamon and nutmeg 🙂
    The only thing I would say is missing is some sauce for the topping, maybe something caramel or nutty 🙂 Everyone try this out!
    Also make sure you use the 15cm cake pan to get the deep filing (I used one much bigger and it was very shallow, I think it being deep is better)

  5. Tarta de queso y calabaza japonesa.
    Un molde para tartas de 15cm
    200g de calabaza japonesa o cualquier tipo de calabaza
    50g de azúcar depende de si la calabaza es dulce o no, se puede agregar más azúcar.
    1 cucharada de miel
    200g de queso cremoso tipo philadelfia
    100ml Nata para montar o yogur natural o griego.
    2 huevos
    1 cuchara de harina normal o de repostería
    1 cucharadita de extracto de vainilla

    Azúcar en polvo para espolvorear
    1 cucharada de Ron (opcional)

    Papel para hornear

    Precalentar el horno a 170°C
    Quitar la piel y las semillas a la calabaza y ponerla en trozos en el microondas a 600 w durante unos 4 min, si la potencia de vuestro microondas es mayor id vigilando cada minuto hasta que veáis que esta tierna.
    Eliminar el agua sobrante del bowl donde habéis cocido la calabaza y añadid el azúcar y la miel, hacedlo puré con un tenedor o con las mismas varillas de la batidora, batid hasta que quede cremoso.
    Añadid el queso crema hasta que quede integrado.
    Añadid la nata  y los dos huevos y batid hasta que quede todo bien unido.
    Añadid la harina y el extracto de vainilla (y el Ron si se quiere) y batid hasta que quede todo bien mezclado. 
    Con una espátula mezclad la masa para eliminar las burbujas y dejar caer sobre la superficie de trabajo un par de veces para terminar de eliminar las burbujas.
    Poned el papel de hornear tanto en el fondo de molde como en los lados para evitar que se pegue la tarta.
    Introducir la mezcla en el molde y volved a dejarlo caer un par de veces para eliminar la burbujas.
    Introducid el molde en el horno PRECALENTADO a 170°C durante unos 40 min, dependiendo de vuestro horno. Pichad con un palillo, si sale seco ya está hecho.
    Dejadlo reposar hasta que se temple e introducidlo en el frigorífico.
    Para decorarlo quitadle el papel de hornear con cuidado, colocad la plantilla sobre la tarta y espolvorear, servidlo y a comer!

  6. いつも楽しみに見てます!このかぼちゃのチーズケーキのことで質問なのですが、生クリームを豆乳に変えても出来ますかー??

  7. i actually made this the other day, used a "pie" pumpkin, and used lil mini graham cracker pie crusts, turned out WONDERFULLY.

  8. This looks really delicious! I have to wonder though, why no biscuit base? Is it a feature of this recipe in particular, or do cheesecakes often have no base outside of the west?

  9. Hi, I made this cheesecake in 20cm pan and its much shorter and it did not rise. How do you make sure it rises? blend the flour longer? My cheesecake is not fluffy. =(

  10. It does not work with American pumpkin … There is too much water in it… I had to add a lot of flour to get the same texture…

  11. Looks good… just two questions: 1. How long would you boil the pumpkin pieces in water to make it smooth enough (I don't have a microwave)? 2. What diameter has your baking pan? Thanks 🙂

  12. When I tried to do this, the batter was filled with pulp 🙁 What did I do wrong? The pumpkin I used was called "Japanese Pumpkin" but there was another type of pumpkin called Orange Kabocha.

  13. カワイイし、おいしそうですね!しかも簡単そうでいいですね!

  14. ケーキも先生も美味しそうですね(^^)。

  15. I baked this today even though I'm a bit late with Halloween! It was very easy, but I haven't eaten it yet (it's chilling). I'm really excited. Thank you for sharing the recipe. 🙂

  16. Thanks so much for cheering me up with this fantastic recipe and your beautiful dog on a gloomy Sunday morning in the western Carpathian mountains of Poland. Barbara

  17. This recipe looks absolutely amazing!
    I was wondering, where did you find your witch stencil? I tried to find one online, but I couldn't seem to find anything similar. Would it be possible to have a link to the stencil?
    Thank you very much, Chef and Francis! Making your food always makes my day! 😄💗

  18. I enjoy your many videos. Use canned pumpkin. It is much easier and the flavor is fuller than going through gutting the pumpkin and seeding it and cooking it. I have done both. Try the canned pumpkin which I think is better and most of us use.

  19. If i use greek yogurt instead of plain yogurt or heavy cream, is that ok? Lovely recipe 😀 hehe planning to make it soon

  20. Just made this cake for Halloween! While it's not as beautiful as Chef's version, it was absolutely delicious! ありがとうござます! 😂💗

  21. Okay, I just made this. I added cinnamon and cloves as well as a small amount (2 tsp?) Of fresh grated ginger (I did not have ginger powder). I used a lime flavored greek yogurt (100ml or so) and that was what I had, though the flavor is pretty mild. I used pumpkin puree (200g). Based purely off the video recipe if you decide to put the batter through a strainer it might create a more dense texture, I did not do so. I whipped up everything using a whisk, no electric mixer needed. I decided to whip the mixture before adding the flour for airiness. Make sure all your ingredients are at room temperature and you should not have lumps from the cream cheese. I had. my stove off but the stovetop was still warm so I placed the cream cheese there to allow for easier mixing As chef demonstrated, line the cake tin with parchment paper I noticed that in the video the parchment was stuck on perfectly -. so I tried using a few drops of water in the pan and that did the trick! My tiny toaster oven runs hot so I went for 325 F for about 45 minutes. Removed the foil 15 minutes before done. I suggest baking it for less than I did because mine cracked at the top – try not to open the oven to peek too many times too. The cake is done when it jiggles in the middle slightly. I'm sure the cake tastes good fresh but also if It served cold! Thanks chef!

  22. ハロウィンに作りました!難しいそうだったけど、簡単に作れました💓美味しかったです!

  23. could we actually use different kind of pumpkins for this recipe? i might want to try your pumpkin recipes <3 theyre my favorites

  24. omg I just got here from maqaroon (I think it'd spelled) and I'm already a BIG fan! I really wish you'd reply but many cool people don't.

  25. RIP Francis, you and chef will be in my thoughts as I'm preparing this cheesecake for thanksgiving this year. I hope you rest easy in your gourmet kitchen in the sky.

  26. I bought all the ingredients, and soon I'm going to try making this! It will be the first recipe I try making myself, I'm so excited! 🎃💜🐩

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