Nothing says fall like pumpkin pie... until this Autumn Leaves-infused pumpkin cheesecake stepped on the scene. Simple yet showstopping, make this the centerpiece at your next autumnal dinner party. Recipe courtesy of Karlee Flores of Olive & Artisan.
Autumn Leaves Pumpkin Basque Cheesecake
Cheesecake Filling Ingredients
- 3 bricks cream cheese, room temperature
- 1 sachet or 2 tsp loose Autumn Leaves (if using a sachet, gently tear the material open and set tea leaves aside, discarding sachet)
- 1 cup pumpkin puree
- ¾ cup sour cream, room temperature
- 1 cup sugar
- 3 eggs, room temperature
- 3 egg yolks, room temperature
Directions
- Preheat the oven to 450 degrees. Line a 6x6 inch round cake pan with a wrinkled parchment paper. Spray with cooking spray and set aside.
- In a powerful blender, blend the cream cheese, Autumn Leaves loose tea, pumpkin puree and sour cream together on high for around 2-3 minutes until the tea leaves start to look like pepper. Add in the sugar, eggs, and egg yolks and blend again just until combined.
- Pour into the prepared pan and place in the oven for 25-30 minutes, until the top is burnt and splotchy brown.
- Let cool on the counter until room temperature, about 2 hours then place in the fridge to cool overnight until chilled.
- Enjoy.