EN 
Romana
Pumpkin Cheesecake with Autumn Spice (Pumpkin Spice Cheesecake)
A delicate cheesecake with a crisp base, silky pumpkin cream, and a festive autumn swirl.
Autumn has its own perfume – a blend of roasted pumpkin, honey, and cinnamon. Pumpkin Cheesecake with Autumn Spice brings all these aromas together in a fine, velvety, elegant dessert, perfect for a chilly afternoon. A recipe that blends the authentic taste of the season with the classic refinement of a Belgian-style cheesecake.
INGREDIENTS
Biscuit Base
- Flour165g
- Baking powder2g
- Sugar60g
- Salt3g
- Hazelnut powder85g
- Butter250g
- Egg yolk40g
- Brown sugar60g
Cheesecake Cream
- Deli Cheesecake420g
- Topfil Pumpkin 50%240g
- Honey23g
- CinnamonQ.S.
- Vanilla flavorQ.S.
Swirl – Decoration
METHOD
Biscuit Base
- Mix all ingredients at medium speed for 5 minutes.
- Bake at 175°C for approximately 15–20 minutes.
- After cooling, crumble; if needed, add a little butter to form the cheesecake base.
Cheesecake Cream
- Mix all ingredients until homogeneous.
- Pour the cheesecake cream directly over the cooled biscuit base.
- Bake at 160°C for approximately 1 hour.
Swirl – Decoration
- Bring Passionata to the boil.
- Add over Topfil Pumpkin 50% and the hydrated gelatine, then combine.
- Pour into a tourbillon shape and place on top of the cheesecake.
Technical recommendations — Pan & baking
For the quantities in this recipe, we recommend a round pan Ø 20 cm, height 5–6 cm, with removable sides.
- with a Ø 22 cm pan: the cake will be slightly lower; reduce baking time by 5–8 min.
- with a Ø 18 cm pan: it will be taller; extend baking by 8–12 min; cover at the end if the surface browns excessively.
- Static oven: 160°C. Fan oven: 150°C.
CAKE ASSEMBLY
- Base: press the crushed biscuits into an even layer (1–1.5 cm). Refrigerate for 10 minutes to set.
- Pouring the cream: pour the cream over the biscuit base and level it. Tap the pan lightly on the table to release air bubbles.
- Baking & controlled cooling: bake according to the recipe. Turn off the oven, leave the door slightly open for 10–15 min, then cool at room temperature for 60 min and refrigerate for 4–6 hours (ideally overnight).
- Tourbillon/Decor: pour the mixture into the desired shape and let it set for 30–45 min in the fridge.
- Unmoulding: run a thin, slightly warmed knife along the edge; release the ring and transfer the cake to a board.
- Final assembly: place the tourbillon decor on top of the cheesecake and decorate as desired (rosettes, dots, edible petals).
- If you don’t have tourbillon moulds, you can use a piping bag with a nozzle to create the desired decor.
- Maturation: keep in the fridge for at least 60 min before portioning for a clean cut.
Adaptation and presentation: Deliciu De Ciocolata
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