This past weekend was Thanksgiving, which means a lot of baking and cooking for me. I had every intention of making two of these, but after making one for my mom, I decided I would just make myself and my family a pumpkin cheesecake.
I had spent a few days trying to figure out if I should make a cake, or apple crisp, or simply nothing at all. Nothing was not an option. Although my husband did offer to buy a cake from the store (he’s so adorable).
Then I saw a picture of a tiramisu and there it was, though of course it had to be pumpkin, because well it is Thanksgiving and well, we have snow on the ground, so I have an excuse to make all things pumpkin now.
If you are going to make this as I have it in the picture, be prepared it will take a bit of time, getting the lady fingers to stand while filling in the middle is quite the process. If you are not as adventurous as that, simply make this in a 9X13 dish, laid out flat. It will still taste the same.
This also makes a very large tiramisu (I used an 8″ springform pan as a mold), so be prepared. Although as I have been advised, thankfully dinner was’t until Sunday, otherwise it wouldn’t have made it through the weekend. It was almost all gone after dinner on Sunday. My dad had 3 pieces. That right there says it all.
(Makes 1 – 8″ round cake or 1 – 9×13 deep pan)
2 pkg. Cream cheese, softened
1 1/2 cups pumpkin puree (1/2 a large can)
3 Tbsp. sugar
1 1/2 tsp. cinnamon
1/2 tsp. Nutmeg
1/4 tsp. ginger
1/4 tsp. Allspice
1 1/4 cups whipping cream
2 Tbsp. Sugar
1 cup water
1 cup coffee
2/3 cup sugar
1 ounce Pumpkin Spice Kaluha (regular Kaluha is fine as well)
2 to 3 pkg. Lady fingers
- Begin by making the soaking liquid. Place water, coffee, sugar and Kaluha in a small sauce pan, and bring to a simmer, to allow the sugar to dissolve. Set aside to cool.
- Next up is the pumpkin filling. In your stand mixer, using the beater attachment, beat the cream cheese for 3 minutes, until smooth. Add in the sugar and beat and additional 2 minutes.
- Add in the pumpkin and all the spices. Beat until well combined, approximately 1 to 2 minutes. Ensure that you are scraping down the bowl continually to ensure there are no lumps of cream cheese, as you want a smooth mixture.
- In a clean mixing bowl, using the whip attachment, whip the whipping cream until it starts to bubble, then slowly add in the 2 Tbsp of sugar and continue to whip until stiff peaks. Make sure you don’t go too far and end up with butter.
- Add a small portion of the pumpkin mixture to the whipped cream and then add the whipped cream to the pumpkin mixture and fold together until there are no streaks of white left.
- To assemble: This can be done two ways, either in a 9X13 ceramic dish, which means simply dipping the lady fingers in the coffee mixture, laying them in the pan, cover with 1/3 of the pumpkin mixture and repeat.
- The second and more complicated way is to use a springform pan as a mold (8”), cut the ends of the lady fingers off to make a flat bottom, dip them carefully in to the coffee liquid (only the un-sugared side) and them stand them around the edges (sugar side out). Then dip more cookies and arrange on the bottom of the pan (I only use the rim of the springform pan as a mold, placing this on the serving tray/board). Break up additional cookies to fit into the smaller spaces.
- Place 1/3 of the pumpkin mixture on top of this, and then repeat with cookies and filling until finished.
- Place in the fridge over night – to allow the lady fingers to fully soften.
**I sprinkled crumbled ginger snap cookies on top for a bit of added texture, but this is optional, you could sprinkle shaved chocolate or cinnamon should you wish**.
Can be stored in the fridge for up to 5 days – but it won’t last that long!