Pumpkin Cheesecake with Coconut Milk
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The cheesecake is a harmonious combination of autumnal flavors and tropical accents! Its base is a crispy coconut crumble, which gives the cheesecake a pleasant crumbly texture and a delicate coconut flavor and aroma. The aromatic cheese layer with pumpkin purée reveals the full richness of autumn pumpkin. Coconut milk and warm spices—cinnamon, ginger, and nutmeg—perfectly complement the sweetness of the pumpkin, creating a harmony of autumn and the tropics. The top layer is whipped coconut ganache. Its airy texture and mild tropical flavor create a perfect contrast to the dense cheese layer and crumbly base. And the final touch, which seems to complete the picture—a pumpkin confit with a tropical twist! This cheesecake seems to unite two worlds—autumnal and tropical—creating a unique dessert with a harmonious combination of flavors and textures!
Ingredients
- Cheesecake Base - Coconut Crumble
- Butter 90 g
- Powdered sugar 80 g
- Almond flour 30 g
- Cornstarch 20 g
- Flour 135 g
- Salt 2 g
- Water (if necessary 1-2 tbsp)
- For restructuring - The whole crumble
- Toasted desiccated coconut 30 g
- Butter 50 g
- Cheese Base
- Cream cheese 450 g
- Sugar 100 g
- Eggs 2 pcs + 1 yolk
- Pumpkin purée 300 g
- Coconut milk 80 g
- Ground spices (cinnamon 3.5 g, ginger 0.6 g, nutmeg 0.25 g)
- Cornstarch 15 g
- Whipped Coconut Ganache
- Coconut purée 70 g
- White chocolate 33% 60 g
- Cocoa butter 11 g
- Cold heavy cream (33% fat) 120 g
- Gelatin 2 g (220 bloom) + 12 g cold water
- Soak gelatin in cold water to bloom.
- Pumpkin Confit
- Pumpkin purée 100 g
- Passion fruit purée 20 g
- Sugar 10-15 g
- Cornstarch 5 g
Method
- Dry ingredients – flour, almond flour, cornstarch, and salt – mix together. Mix the soft butter (14-16 C) with the powdered sugar. Add the dry ingredients to the butter and mix with a paddle attachment until it forms a moist, fine crumb. If necessary, add 1 to 2 tbsp of cold water; if the crumb is too dry, add it little by little. Work quickly so the butter does not warm up. Place the crumb on a baking sheet lined with parchment paper, distribute evenly, and chill for a couple of hours in the refrigerator.
- Then bake the crumble in a preheated oven at 160 C, convection can be used, until a light blush and golden color appears. During baking, mix a couple of times with a whisk. Transfer the baked crumble on the paper from the baking sheet to the table to cool.
- Toast the desiccated coconut in a pan until golden brown. Mix the crumble with the desiccated coconut and grind in a blender until a fine crumb (not to the state of flour/sand, the texture must remain!)
- Melt the butter to 30 C! Add to the crumb, mix.
- Prepare the baking mold. Grease the bottom and sides with a thin layer of butter.
- I have a ring, I make the bottom from half a Teflon sheet, clamp it with foil, and place it on a metal base.
- Form the base of the cheesecake. First the sides.
- Then the bottom.
- Smooth with a tablespoon, make a sharp angle between the base and the side. Place the mold in the cold.
- All ingredients at room temperature.
- For the pumpkin purée, peel the pumpkin and cut it into cubes. Boil until soft. Purée with a blender until smooth.
- Mash the cream cheese with the sugar. Introduce the eggs one by one, mixing each one in.
- Add the next egg when the previous one is incorporated. You can use a whisk or a mixer on minimum speed. The goal is to mix, not to whip.
- Next, add the pumpkin purée and spices, mix with a whisk.
- At the end, add the coconut milk and cornstarch, combine with a whisk.
- You will get a smooth, fairly liquid mass. Pour the mass into the chilled base.
- Place to bake in a preheated oven. Place a container with hot water at the bottom of the oven.
- Baking temperature 120-130 C, depending on the characteristics of the oven. In my oven, the cheesecake baked for 1 hour 40 minutes at a temperature of 130 C. The readiness of the cheesecake is determined by its surface. It should set, and when you slightly shake the mold with the cheesecake in the oven, the mass will slightly jiggle only in the center.
- You do not need to bake it until it stops jiggling all over the surface; it will then dry out and lose its texture. If your oven is aggressive, the temperature may be lower.
- Leave the baked cheesecake in the oven with the door open for about half an hour.
- Then let it cool completely at room temperature. And then put it in the refrigerator until it is completely stabilized and "matures" for at least 8 hours.
- Melt the white chocolate and cocoa butter separately and combine in a plastic cup. Heat the coconut purée together with the bloomed gelatin to 60 C and pour over the melted chocolate and cocoa butter.
- Emulsify with an immersion blender. Then pour in the cold cream and emulsify again.
- Pour the ganache into a flat container, cover with plastic wrap in contact with the surface, and place in the refrigerator to stabilize for 12 hours.
- Combine all the ingredients in a saucepan and, stirring constantly with a whisk, bring to a boil. After boiling, cook for a couple of minutes, stirring constantly. Then pour into a clean container, cover with plastic wrap in contact with the surface, and put in the refrigerator until completely cooled.
- After stabilization, remove the cheesecake from the mold, cut into portions.
- For even cuts, the cheesecake should be cut with a dry, hot knife.
- After stabilization, carefully whip the ganache until a stable, pliable state right before use.
- Transfer the whipped ganache into piping bags with a nozzle. Mash the pumpkin confit and mix until it is a soft purée, transfer to a bag.
- Immediately decorate the cheesecake from the piping bag with the nozzle.
- To give the dessert additional textures and flavor, the remaining crumble and pumpkin confit can be used for serving.
- The cheesecake is very delicious with incredible textures! The combination of pumpkin, coconut, and spices is something you definitely have to try!
- Enjoy!
Process photos
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After the recipe
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