I grew up in the countryside, in a quite valley near Lake Como. Most city people think such a place is boring, but now that I’ve moved to Rome, a huge, chaotic city, I really miss that boring place. The walks by the river, through the woods. The farms. Apple trees, pumpkin fields. With this landscape in my mind, I came up with the pumpkin cheesecake.

I love cheesecake. It’s one of the non-Italian desserts I love most (together with cupcakes). And I like the cooked version most, which also suits better for cold seasons like Autumn and Winter.

This pumpkin cheesecake was meant to be an Autumn celebration, but you find the same flavors in Winter too, so this cake is for cold seasons. In Autumn the world prepares to fall asleep, in Winter it’s sleeping.

I’m an ancient soul, one of those spirits that like lying on the couch with a hot cup of infusion within the hands and a slice of pumpkin cheesecake by the side – ready to feed that sugar emergency. Don’t like cold weather, but I take the most from an uncomfortable situation: you can’t roll yourself in a blanket when it’s hot outside. Blanket and hot cups are only for sleepy seasons.

I have an extra blanket on my couch, if you wanna join, and as much pumpkin cheesecake as you want. Just need to know…

Infusion or tea?

pumpkin cheesecake | www.cindysbakerytales.com

pumpkin cheesecake | www.cindysbakerytales.com


for a 20 cm diameter cake


tablespoon • whisk • silicone spatula • knife and chopping board • grinder (or a plastic bag with rolling pin to grind the biscuits) • grater • casserole with steamer

  • 100 g cocoa dry biscuits, finely ground
  • 50 g melted butter
  • 200 g steamed pumpkin
  • 200 g mascarpone (or cream cheese)
  • 2 tbsp honey
  • 1 tbsp rum
  • the grated peel of a tangerine or an orange
  • 2 eggs
  • 50 g all-purpose flour
  • 1 pinch of salt
  • 1 pear, chopped
  • 1 apple, sliced

Drop melted butter on ground biscuits, stir and press on the bottom of your springform cake pan. I use to cover the bottom with a circle of baking paper, so it’s easier to remove the cake from the pan. Do as you were baking a cheesecake.

Preheat the oven to 180° C.

Stir pumpkin and mascarpone with a whisk, than add honey, rum and the grated peel of tangerine/orange.

Add eggs all at once and stir.

Now add flour and salt, stir and put in chopped pear.

Drop the batter into the baking pan, then place the apple slices.

Bake for about 40 minutes.

pumpkin cheesecake | www.cindysbakerytales.com

pumpkin cheesecake | www.cindysbakerytales.com

pumpkin cheesecake | www.cindysbakerytales.com

pumpkin cheesecake | www.cindysbakerytales.com

pumpkin cheesecake | www.cindysbakerytales.com