Tag Archives: love desserts

Pumpkin Cheesecake with Maple Caramel Sauce 

Fall

October is a busy baking month for me. Thanksgiving, my daughter’s birthday, bake sale, Halloween…. all of them are happening this month. I am not complaining, in fact, I am enjoying it . Apples, pumpkins, corn, the spices, the Halloween decorations ….the aroma, the colours, the fun, I love them all ! For this Thanksgiving, I made a pumpkin cheesecake topped with maple caramel sauce. It is crunchy, creamy, sweet and a little spicy…..just delicious ! And it’s fairly easy to make ! It’s a great alternative to pumpkin pie.

Makes one 6-inch cake

For the crust

  • 120 g ginger snaps
  • 3 tablespoons unsalted butter, melted

For the fillings

  • 250 g soft cream cheese
  • 120 g granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • Pinch of ground nutmeg
  • Pinch of ground cloves
  • 1/4 teaspoon salt
  • 120 g pumpkin puree (homemade or canned)
  • 2 eggs
  • 1 teaspoon pure vanilla extract

For the maple caramel

  • 120 ml maple syrup
  • 15 g unsalted butter
  • 60 mL heavy or whipping cream

Pumpkin Cheesecake

To prepare the crust

  1. Crush ginger cookies into fine crumbs
  2. Mix crumbs with melted butter, press firmly into bottom of a spring-form pan or a cake ring (if you use a cake ring like I did, you have to wrap the bottom with parchment paper as it is bottomless)
  3. Bake for about 10 minutes, let cool

To prepare the cheesecake

  1. When crust is cooled, wrap bottom of cake pan with 2 layers of aluminium foil and place on a rimmed baking tray
  2. Turn oven down to 325ºF
  3. Using an electric mixer with the paddle attachment, beat cream cheese and sugar until smooth
  4. Add flour, spices, salt,pumpkin puree and vanilla
  5. Add eggs, one at a time, mix until just blended, do not overmix
  6. Pour batter on top of crust and place the baking tray into the oven
  7. Pour about one inch of hot water into baking tray and bake for about 40-45 minutes (the top should be a little jiggly, do not overbake)
  8. Turn oven off, leave cheesecake inside oven with door ajar for another hour to cool gradually
  9. Take cake out, let cool at room temperature completely, then refrigerate for at least 3-4 hours

To prepare maple caramel

  1. Melt butter in a non-stick pan over medium heat
  2. Add maple syrup, when boil, turn heat down and simmer for about 3 minutes until thicken
  3. Add cream, stirring occasionally and continue to simmer until thick

When cheesecake is set, serve with maple caramel and whipped cream

Pumpkin Cheesecake

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Cinnamon Bites

When I hear the words “comfort food”, I would somehow think of cinnamon buns ! Warm, sweet bread with ooey, gooey cream cheese icing……yum ! To no surprise, I found that they are originated from Sweden. (that’s why they sell them at Ikea?!) In Swedish they are called “kanelbulle”  which literally means “cinnamon buns” and October 4 is “Kanelbullens Dag” ,Cinnamon Roll Day. Wow, Swedish people must love their cinnamon buns !  I wish I can be there to taste the authentic flavour. Well, for now, I will comfort myself with these little cinnamon bites !  (I made them in bite-size pieces cause I often found the rolls too big) 

For the dough

    • 540 g (3 cups) bread flour
    • 1 cup warm whole milk
    • 1 teaspoon granulated sugar
    • 4 g instant yeast
    • 1/2 teaspoon salt
    • 1 egg
    • 2 tablespoons vegetable oil

For the coating

  • 100 g unsalted butter, melted
  • 1/2 cup granulated sugar
  • 2 tablespoons ground cinnamon

For the cream cheese icing

  • 180 g soft cream cheese
  • 6 tablespoons icing sugar
  • 1 teaspoon pure vanilla extract
  1. Dissolve sugar in warm milk, add yeast and let sit for a few minutes until frothy
  2. In a large mixing bowl, mix together flour, salt, egg, vegetable oil and yeast mixture
  3. Stir with hand and mix until dough starting to form
  4. Transfer to a lightly floured surface
  5. Knead dough until smooth and stretchy
  6. Wrap with plastic wrap and let rise for about 60 minutes until double in size 
  7. Preheat oven to 350ºF
  8. When dough is ready, punch air out, cut dough into 4 parts
  9. Roll each part into a long log, about 12 inches long
  10. Cut each log into about 12 small pieces
  11. Grease two 8 inch round flat pans or pans of your choice
  12. Mix cinnamon and 1/2 cup of sugar together
  13. Dip each small piece into melted butter, then coat with cinnamon sugar
  14. Place in pans, about 24 pieces each
  15. Bake for about 20 minutes
  16. Meanwhile, prepare icing by beating cream cheese, icing sugar and vanilla together until blended
  17. When bread bites are ready, serve warm with cream cheese frosting

Cinnamon Bites

 

 

Matcha Green Tea Pudding

Matcha green tea is one of my favourites !  It is served as a tea and is found in many sweets, like ice cream, cakes, cookies, candies, etc. This pudding is another tasty dessert using matcha. As the pudding cools, some matcha powder settles at the bottom which gives the pudding two layers of flavour and texture.  I like mine with sweetened red bean paste, but you can also top it with whipped cream.

Makes about 6 servings
Total time = 3 hours

  • 1 + 1/2 tablespoons matcha green tea powder
  • 2 cups whole milk
  • 1/4 cup granulated sugar
  • 1 envelope or tablespoon unflavoured gelatin powder
  • 1 teaspoon pure vanilla extract
  • 1/4 cup sweetened red bean paste or whipped cream
  1. Sprinkle gelatin over 1/4 cup of milk, let sit for a few minutes
  2. In a non-stick pot, heat remaining milk and sugar over medium heat until just starting to boil, remove from heat
  3. In a separate bowl, whisk green tea powder in about 1/2 cup of hot milk until no more lumps
  4. Add gelatin mixture, green tea mixture and vanilla into pot, stir until all dissolved
  5. Strain through a fine mesh twice and pour into bowls
  6. Cool, then wrap with plastic wrap and refrigerate for about 2-3 hours or overnight until set
  7. Top with red bean paste or whipped cream

Easy Chocolate Fudge

Happy Valentine’s Day ! I got a Valentine’s card before I even got out of bed this morning from my daughter, how sweet !  And here is a sweet treat that I made last night, yummy chocolate fudge ! Classic chocolate fudge requires the chocolate to be heated to a precise temperature which can be tricky. This recipe is much easier and it tastes just as good.

Makes about 16 ounces

  • 8 ounces semi-sweet chocolate, coarsely chopped
  • 1/2 cup unsweetened cocoa powder
  • 2 tablespoons unsalted butter
  • 1/2 cup condensed milk
  • Pinch of salt
  • 1 teaspoon pure vanilla extract
  1. Put chocolate, cocoa powder, butter, condensed milk and salt in a large heatproof bowl over a pan of simmering water
  2. Cook and stir until all melted
  3. Turn heat off, stir in vanilla extract
  4. Spread evenly in a container lined with slightly greased parchment paper or aluminum foil
  5. Refrigerate for about 3 hours until firm
  6. Cut into squares
  7. Store in refrigerator