Pumpkin Cheesecake with Peanut Butter
Pumpkin Cheesecake What a beautiful fall day today! I love the autumn sun; kind of mild but one still feeling its strength when tilting your face to it. It wouldn’t take much persuasion for me to walk forever through the parks...
What a beautiful fall day today! I love the autumn sun; kind of mild but one still feeling its strength when tilting your face to it. It wouldn’t take much persuasion for me to walk forever through the parks filled with fallen leaves. There is a big park in an old section of Prague situated on the hill, with a vineyard making up a large part of it. Looking through the rows of grapes, people running here and there,walking their dogs or their children, the view is unforgettable. Dating back to the 16th century, there is always a wine tasting going on during the autumn in one of the cellars, where you enter and the time stops. You seem to forget reality and even life as you know it for that wonderful moment. This is certainly one of those fall memories never to be forgotten!
Needless to say, the Thanksgiving feeling is still in the air as well as lots of pumpkins waiting for “last minute” ideas and recipes. After the recipe for pumpkin gnocchi last week, here is another idea: pumpkin cheesecake with peanut butter! Pumpkin pie is a “must-have” but let’s admit that this sounds like a pretty awesome recipe for an autumn dessert.
The combination of pumpkin and peanut butter is quite extraordinary mainly for us; the“European”, but the earthy flavors make a great match. Pumpkin on its own is sweet and the addition of sweet milk chocolate on the top may not sound like a good idea but with the neutral flavor of peanut butter and cream cheese, the result is perfect!
It is also one of those “goes-a-long-way cakes”, as peanut butter makes it very rich. While a regular cheesecake is kind of refreshing and easy for one person to eat a whole quarter at a sitting, this recipe can feed a large group of people!
Pumpkin Cheesecake with Peanut Butter
- 180 g butter biscuits, crushed into a powder
- 50 g butter
- 400 g Hokkaido pumpkin
- 200 g peanut butter
- 500 g cream cheese
- 150 g sugar
- 3 eggs
- 100 g milk chocolate
- Grate Hokkaido pumpkin and sauté for about 20 minutes on medium heat until completely tender. Add some water if necessary during the cooking process. Remove from heat and blend until you reach the consistency of a purée.
- In a bowl mix crushed biscuits with butter, fit into a mould and press well. Refrigerate for at least 15 minutes.
- Melt chocolate in a “bain-marie” (see description below).
- In a big bowl, mix the cream cheese, pumpkin purée, sugar, peanut butter and eggs. Incorporate well and pour into cooled crust.
- Pour melted chocolate on top of pumpkin mixture and make marble patterns with a knife.
- Put into preheated oven and bake for about 50 minutes at 180°C.
- Let cool completely and serve.
- the bad news – calories 2,462 Kj (588kcal)/100g, which is even more than Nutella (547kcal)
- Half is fat, a quarter protein and the other quarter carbs
- the good news – nuts are generally known for containing some unsaturated fats that are good for your body
- before processing into paste, peanuts are first roasted to release more flavour
- it was invented in the 18th century, when thinking about a way to serve nuts to people with teeth difficulties
- U.S.A. is number 1 exporter of peanut butter
- the most common food allergy is caused by peanuts
- it is also very popular in the Netherlands where it is called pindakaas (peanut cheese), as it does not actually contain any butter
- peanut butter is also great in sauces to accompany meat
This French term used commonly in haute-cuisine means a water bath or double boiler.
The origin of the term is not clear. It is thought that the name of alchemist who first invented this recipient for gentle heating was called Marie, there was also a discussion that it was Virgin Mary whose gentleness was likened to the gentleness of heating liquids in such a container.
It is a special piece of equipment used for melting or to heat liquids gently,preventing them from burning. There are two receptacles, the inner container is immersed about halfway into another container with the working liquid.
Typically used to melt chocolate, make sauces that thicken by coagulating proteins such as Hollandaise, or custards like Crème brulée.
The oven type bain-marie is used for example to make terrines to prevent them burning as well.