Cheese cake with pumpkin, walnut, and coffee

We keep the ingredients at room temperature for at least an hour to achieve a uniform texture and a more intense flavor. We start by peeling two large slices of pumpkin, then cut them into equal-sized cubes to ensure even cooking. We can choose to boil or steam them for about 20 minutes; personally, I prefer the steaming method as it preserves the natural flavor of the pumpkin. After cooking, we puree the pumpkin using a blender, making sure to achieve a smooth puree. We set the pumpkin puree aside to cool completely.

In a bowl, we put the softened butter at room temperature, a pinch of salt, and sugar, then we mix the ingredients until we obtain a fluffy and airy composition. We add the cocoa and continue mixing until well incorporated. The next step is to add the eggs, one at a time, mixing well after each. This will ensure a uniform emulsion, which will make the cake fluffier. After incorporating all the eggs, we add half of the flour, which has been sifted together with the baking powder and baking soda, and we homogenize the composition.

We continue by incorporating the milk and freshly brewed espresso, mixing well to achieve a uniform composition. We add the rest of the flour and homogenize everything again. In a pan, we toast the walnuts for a few minutes until golden, then chop them coarsely and add them to the brownie mixture. We prepare a heat-resistant baking dish, in which we place a baking paper, pour the composition, and carefully level it. We place the dish in the preheated oven at medium heat.

Meanwhile, we take care of the cream cheese. Over the pumpkin puree, we add the cream cheese, powdered sugar, cinnamon, a pinch of freshly ground cloves, and turmeric, which adds a hint of color and a special taste. We add the eggs and sweet cream, mixing well until we obtain a homogeneous composition. After about 30 minutes of baking the brownies, we carefully take them out of the oven and pour the cheese mixture on top, then put it back in the oven for another 20 minutes. The brownie is ready when it feels firm to the touch and forms a dense crust.

After removing the cake from the oven, we let it cool completely. In another bowl, we whip the sweet cream until it becomes whipped cream, add the powdered sugar and then incorporate the vanilla cream cheese. This delicious whipped cream is spread in an even layer over the cooled brownie, and then we refrigerate everything for an hour or two to set.

Finally, we melt the chocolate together with the milk and butter, homogenize the mixture, and let it cool slightly. We portion the cake, glaze with the melted chocolate, and sprinkle the toasted, chopped walnuts on top. The result is a cake with an attractive appearance and an exceptional taste, perfect for any occasion. Honestly, it’s great!