Combine tradition with modern cooking and make your holiday menu exceptional. This No Bake Pumpkin Tiramisu Cheesecake will make your Thanksgiving menu stand out of the ordinary, while your house will be filled with warmth and holiday scents.
Ingredients
- 200 g Canned Pumpkin
- 250 g Mascarpone Cheese
- 100 g Philadelphia Cream Cheese
- 24 Ladyfingers
- 120 g Whipping Cream
- 100 g Powdered Sugar
- 15 g Pumpkin Pie Spice
- 100 g Eggnog
- 200 g Milk
- 60 g Vanilla Sugar
- Mascarpone Layer
- 250 g Mascarpone Cheese
- Pumpkin cheescake Layer
- 200 g Canned Pumpkin
- 100 g Philadelphia Cream Cheese
- 100 g Powdered Sugar
- 10 Ladyfingers
- 15 g Pumpkin Pie Spice
- 120 g Whipping Cream (split)
- 60 g Vanilla Sugar
- Cake base
- 14 Ladyfingers
- 100 g Eggnog
- 200 g Milk
- Make Mascarpone Cream
- In a medium mixing bowl, using a hand mixer on low speed, whisk mascarpone cheese until easy to spread.
This step is not necessary, however it will make spreading mascarpone over cake base much easier.
- Make Pumpkin Cheesecake Cream
- Preheat the oven to 450 degrees F.
- Scoop out canned pumpkin puree from can into small oven-safe dish, put it in oven and bring to a boil, about 30 minutes.
- Remove any over-baked or burnt pumpkin (do not use in cake) and let baked pumpkin cool.
- In a large mixing bowl combine cooled pumpkin, cream cheese, powdered sugar, pumpkin pie spice, vanilla sugar and 1/2 of whipping cream.
- Mix it until smooth.
- Break 10 ladyfingers into small pieces and add it to the mixture.
- Pour the rest of whipping cream over ladyfingers.
- Mix with mixer until smooth.
If crust starts forming earlier, lower the temperature or remove the pumpkin puree from the oven.
Mixture is soft so place it into freezer to set until you prepare cake base.
- Prepare cake base
- Warm milk in a microwave for 1 minute.
- In a 7 inch bowl combine milk and eggnog.
- Prepare 11 x 11 inch square freezer-safe serving plate or plastic tray for serving the cake.
- Dip one ladyfinger in the milk and eggnog mixture, flat side down, for 2 seconds.
- Place ladyfinger on serving plate.
- Repeat with remaining ladyfingers until serving plate is covered.
- Make Pumpkin Tiramisu Cheesecake
- Spread mascarpone cheese over base made of ladyfingers.
- Spread pumpkin cheesecake cream over mascarpone layer and sides of the cake.
- Leave cake in freezer for 1-2 hours to set.
- Store
- When cake sets take it out of the freezer.
- Wrap the cake with plastic wrap to protect it from absorbing tastes and aroma from other food in freezer and keep the freshness of the cake.
- Return it to freezer.
Store cake in freezer until ready to use. - Serve Pumpkin Tiramisu Cheesecake
- Remove the cake from freezer 1 hour before serving.
- While still frozen, remove the plastic wrap and leave it in fridge until ready to serve.
- Enjoy!
You can pair pumpkin tiramisu cheesecake with pumpkin cheesecake truffles
DONE! Move it to fridge for an hour to set and your pumpkin tiramisu cheesecake is ready to serve!
If you prepared the cake in advance you can store it in freezer until ready to enjoy.
