And so the season of pumpkin everything continues. At least that’s what my calendar is telling me, but my head is saying there’s no way it could possibly be November. And the holidays. Say whaaaatttt?!?! Excuse me while a panic attack sets in as I try to fumble around and prep for the holidays that I thought were light years away but are, in reality, closer than my next door neighbor (which is pretty close since I live in NYC). Since I’m crunched for time, but still in major need of my pumpkin cheesecake fix, this recipe is exactly what I needed. Also, there’s mascarpone in it. Swoon! And hazelnut praline (double swoon!). Do I really need to say more?!
No-Bake Pumpkin Cheesecake with Hazelnut Praline Crunch
Makes 4 Large Servings
8 oz. cream cheese (I use Neufchatel)
8 oz. mascarpone
2/3 cup pumpkin puree
10 tablespoons of powdered sugar
4 teaspoons of vanilla
2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
A large pinch of ginger
1/2 cup of granulated sugar
1 teaspoon of light corn syrup
1 tablespoon of water
1/3 of a cup of roasted hazelnuts, skins peeled off (could also use pecans or almonds)
1 teaspoon of cinnamon
1/4 teaspoon of salt
Whipped Cream (I used fresh whipped cream, unsweetened)
In the bowl of stand mixer, combine the cream cheese and mascarpone. Beat on medium speed, until creamy. Add in the sugar, vanilla and spices, and continue beating on medium speed until everything is well combined and fluffy, making sure to stop and scrape the bowl down several times (my fabulous new GIR spatula came in handy for this). Refrigerate the cheesecake filling while you make the praline.
To make the praline, combine all ingredients, except the hazelnuts, in a medium-sized pot, over medium-high heat. Stir constantly until the sugar has dissolved (yet another thing my heat-proof GIR spatula came in handy for). Once the sugar has dissolved, continue cooking the mixture (without stirring), until it has turned dark brown and is bubbling and bowling, about 8-10 minutes. While this is happening, prepare a baking sheet with cooking spray or a silpat mat. Next, remove the mixture from the heat, then stir in the nuts and pour the mixture onto the baking sheet. Let it cool completely. Place the mixture in a ziplock bag, then use a rolling pin to crush it into pieces.
To assemble the cheesecakes, gather 4 small bowls/glasses/jars. Use a spoon or spatula (again, I used my GIR spatula) to layer the pumpkin cheesecake mixture, then the whipped cream, topped with the hazelnut praline. Continue in this order for as many layers as you would like (I did two layers in each glass). Serve immediately. These can also be refrigerated for several hours, covered in plastic wrap, although the praline will get a little soggy. If you want to make these ahead, I would recommend making each individual part, storing each part separately (the whip cream and the cheesecake in the fridge, the praline at room temperature), then assemble the cheesecakes right before serving.
Cheesecake recipe is my own, praline recipe is adapted from here
The spatula seen and mentioned in this post was gifted to me by GIR, however all thoughts and opinions are my own. As always, thank you for supporting the companies and products that make Runway Chef possible.