I have never met a person that does not love Thanksgiving. All that good food that you usually don't have unless it's Thanksgiving, like pumpkin pie.
I picked out my pumpkins, sugar pumpkins and made up a good batch of pumpkin puree. Rather than the normal pumpkin pie, I thought this time we will try something different. Enter Chocolate Pumpkin Cheesecake Souffle.
People will often shy away from a souffle due to perceived difficulty but I assure you, there is nothing difficult about this elegant Thanksgiving dessert.
You will need an 8-inch souffle dish and this recipe will yield 8 servings.
4 Tablespoons of unsalted butter softened to room temperature. You will also need a little butter to spread around the souffle dish.
1 8oz package of cream cheese softened to room temperature.
1/2 cup pumpkin puree.
4 large eggs, separated and room temperature.
1/3 cup of cake flour.
1 teaspoon of pure vanilla extract.
1/4 teaspoon of ground cinnamon
1cup of whole milk also at room temperature.
1/2 cup of sugar.
1/4 cup of melted chocolate chips.
Preheat the over to 350 degrees.
Add the cream cheese, pumpkin puree and butter in a medium bowl. Use a spatula to mix all of these ingredients together until smooth. Switch over to a whisk and add the egg yolks one at a time. Set aside.
Next up, beat the egg whites in a large bowl using an electric mixer until you see soft peaks begin to form. This should take about 3 minutes. Then, slowly add the sugar until the egg whites glisten and form stiff peaks.
At this point, you will begin to gently fold in the egg whites into the cream cheese mixture one third at a time. Continue to fold until all streaks are gone and the mixture is well blended.
Pour this mixture into a prepared (buttered) souffle dish and place the souffle dish in a roasting pan. Fill the roasting pan halfway with water to make a water bath.
Drizzle the melted chocolate on to the souffle and use a skewer to swirl the chocolate into a design.
Bake for 10 minutes at 350 degrees. Reduce the heat to 300 degrees after the first 10 minutes and cook for approx. 50 minutes.
The souffle should be a little jiggly in the center, so as not to overcook the cream cheese.
Let the souffle cool at room temperature, leaving it in the water bath. Then refrigerate for about 2 hours.
Everyone will love this fantastic dish as they eat through, finding bites of chocolate along the way.
This recipe is credited to Giada De Laurentis