Auyama (pumpkin) Cheesecake

Auyama (Pumpkin) Cheesecake

Filling:
250 grams cream cheese, softened
300 ml (1 can) condensed milk 
2 egg yolks
1 tsp vanilla extract
½ cup pumpkin pie filling (I used ‘ED Smith Pumpkin Pie Filling’)

Crust:
1 cup graham cracker crumbs
150 grams pecans
2 tablespoons white sugar
1/4 cup unsalted butter, melted

Topping:
½ cup heavy whipping cream (35%)
2 tbsp icing sugar, sifted
½ cup sugar
2 tbsp water
¼ cup heavy whipping cream (35%)

Instructions for the crust: 

Ground the pecans. In a bowl, mix the ground pecans with the graham cracker crumbs. Add the melted butter and mix. 

Using an 8-inch round spring pan (3 inch high), cover the sides with parchment paper. Press down the crumbs evenly in the bottom of the pan. Chill in the refrigerator (about 15 min). 

Instructions for the filling:

Pre-heat oven at 350F

Mix the cream cheese, egg yolks and condensed milk with a hand blender at medium speed until combined. Add the vanilla extract.

In a separate bowl, mix ½ cup of the cream cheese mixture with the pumpkin puree using a spatula.

Use two large measuring cups to pour the two fillings simultaneously. Pour half of the pumpkin filling and cover half of the crust. At the same time, pour 1/3 of the cream cheese filling on the other half.

Switch cups and pour the pumpkin filling over the cream cheese filling and 1/3 of the cream cheese filling over the pumpkin. 

Pour the rest of the cream cheese filling over the whole cake leaving some pumpkin filling exposed for decoration. You can use the back of the spoon to create a decorative design with the two fillings.

Place a pan with ½ inch of boiling water on the lowest rack of the oven.

Place the spring pan on a baking sheet and bake the cheesecake for 20-25 minutes in the middle rack. Check the cake after 20 minutes, it will be ready when the sides are set but the center jiggles slightly.

Topping for serving:

Whip ½ cup of heavy cream and the icing sugar. 

For the caramel sauce, place the sugar in a saucepan at medium high heat with the water until it turns golden brown. Turn off the heat and add the ¼ cup of heavy cream at once while you move the saucepan in circular motion.

Serving suggestions:

Top the slice of the cake with a tablespoon of whipped cream and drizzle it with caramel sauce 

I hope you enjoy my recipe!!