There’s no denying that the world has a love affair with cheesecake (I know I do!). This creamy, delectable dessert has been wooing taste buds globally for decades. But when you add coffee to the mix, it elevates this classic dessert to an entirely new level of deliciousness.
And if you thought it couldn’t get any better, I’m about to introduce a twist – a Pumpkin and Cognac Coffee Cheesecake that requires no oven, is sugar-free, and comes with a shiny mirror glaze. Intrigued? I bet you are.
The beauty of this coffee cheesecake lies in its perfect balance of flavors. The richness and creaminess of the cheesecake provide a delightful contrast to the bold, slightly bitter notes of coffee.
It’s akin to enjoying a cup of your favorite latte, but in dessert form – who wouldn’t love that?
The popularity of coffee cheesecake:
Coffee cheesecake has gained widespread popularity due to its unique blend of flavors and textures. The aromatic intensity of the coffee pairs perfectly with the sweet, creamy cheesecake base, offering a complex flavor profile that’s both indulgent and refreshing.
Additionally, the caffeine content in the coffee gives this dessert a slight pick-me-up effect, making it a popular choice for those looking for a sweet treat with a little extra kick.
The versatility of coffee cheesecake is another reason for its popularity. The base recipe can easily be adapted to incorporate various types of coffee, from a robust dark roast to a milder light roast, or even flavored coffees like vanilla or hazelnut.
This flexibility allows for endless customization options, ensuring that there’s a coffee cheesecake out there to satisfy every palate.
Overview of the recipe for this incredible cheesecake
Now, let’s dive into the star of the show – the Pumpkin & Cognac Coffee Cheesecake. This unique variation combines the rich flavors of pumpkin and cognac with the invigorating taste of coffee, creating a gastronomic delight that’s sure to impress your guests.
And the best part? It’s no-bake, sugar-free, and topped with a stunning mirror glaze.
To start, you’ll need a base of crushed biscuits and hazelnuts which will provide a crunchy contrast to the creamy cheesecake filling.
The filling consists of a blend of Mascarpone and Ricotta, baked spiced pumpkin puree, and a strong coffee, along with a splash of cognac for an extra flavor punch.
A sugar substitute (Stevia in this case) is used to keep the dessert sugar-free, while gelatin helps set the cheesecake without the need for baking.
The mirror glaze is the cherry on top, both figuratively and literally. This shiny glaze adds a touch of elegance and a hint of sweetness to the savory cheesecake. Plus, it’s a fantastic canvas for decorating – think edible gold leaf, chocolate swirls, or colorful sprinkles.
While the recipe might seem complex at first glance, don’t be deterred. The process is quite straightforward, and the result is well worth the effort.
Whether you’re hosting a dinner party or simply want to treat yourself to a decadent dessert, this Pumpkin and Cognac Coffee Cheesecake will undoubtedly steal the show.
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1st Layer – Oreo Crust + Baked Chopped Hazelnuts
2nd Layer – Spiced Baked Pumpkin Puree + Cream Cheese
3rd Layer – 45 ml of Cognac ( 3 spoons) + Cream Cheese
4th Layer – Strong Coffee + Unsweetened White Chocolate + Cream Cheese
5th Layer – Mirror Glaze – Black | Orange | White | Light Brown.
INGREDIENTS:
Pumpkin Puree Ingredients:
- 2,2 kg butternut squash
- 1 tsp cinnamon (ground)
- ⅙ tsp nutmeg (ground)
- ⅛ tsp cloves (ground)
- 1 pinch of salt.
You will obtain 800 g of pumpkin puree.
Base Ingredients:
- 300 g Oreo biscuits (without cream
- 100 g unsalted butter
- 1 tsp rum essence
- 20 g ground and baked toasted hazelnuts.
Filling Ingredients:
- 500 g Ricotta
- 500 g Mascarpone
- 100 g unsweetened white chocolate
- 350 g fresh baked spiced pumpkin puree
- 45 ml of Cognac (3 spoons)
- 15 g instant coffee + 150 ml unsweetened whipped cream (for the coffee cream)
- 33 g gelatine + 150 ml water for the gelatine
- 60 g Stevia sweetener
- ½ tsp vanilla extract
- ½ tsp lemon juice.
Ingredients for the black mirror glaze:
- 250 ml vegan condensed milk
- 100 ml unsweetened whipped cream
- 30 g unsweetened Dutch cocoa powder
- 80 g dark chocolate (80%)
- 50 ml water
- 11 g gelatine.
Ingredients for the 3 colored mirror glaze:
- 50 ml vegan condensed milk
- 20 ml unsweetened whipped cream
- 50 g unsweetened white chocolate
- 3 g gelatine
- Bio orange food coloring
- Bio-white food coloring
- Bio brown food coloring.
INSTRUCTIONS for this spectacular pumpkin puree, cognac, and coffee cheesecake:
Make the pumpkin puree:
1. Wash the pumpkin well, peel it, cut it into cubes, sprinkle it with salt and spices (a mixture of cinnamon, nutmeg, and cloves), and put it in the oven for 45-50 minutes.
2. Take it out of the oven and let it cool down to room temperature, then mix it in a blender.
Note: I suggest to make the puree 1 day before doing the cake
Make the coffee cream:
3. Pour a pot on the fire 150 ml of unsweetened whipped cream, add the instant coffee, and stir until incorporated. Let it boil for 1 minute. Take it out of the fire and let it cool completely.
Note: I will suggest to make it 1 day earlier.
Make the base:
4. Crush the Oreos (take out the cream). Crush the hazelnuts and roast for 7 minutes in the oven.
5. Melt the butter in a saucepan.
6. Add the biscuit crumbles, crushed roasted hazelnuts, rum essence, and melted butter to the chopper and mix until smooth.
7. Place the composition thus obtained in a 21 cm springform pan, press, and place in the freezer until the filling is ready.
Make the cheese cream filling:
8. Melt at Bain Marie the white unsweetened chocolate, then put aside to cool.
9. The gelatin is left to hydrate in water for 10 minutes.
10. Put the ricotta in a large bowl, add the mascarpone, and Stevia, and mix gently until the composition becomes creamy. Beat it for a maximum of 1 minute. At the end add the vanilla essence, the lemon juice, and the melted bloomed gelatin and mix for another 10 seconds.
11. Now, divide the cream into 3 – 20% for the pumpkin layer, 50% for the cognac layer, and 30% for the coffee layer. Add to the first bowl the pumpkin puree and mix until incorporated, then add the cognac to the 2nd bowl and incorporate, now add the melted and cooled chocolate, add the coffee, and incorporate.
Assembling the cheesecake:
12. Remove the cheesecake from the freezer and pour over the biscuit base 6 tablespoons of the pumpkin filling, on top of that pour 6 tablespoons of the cognac filling, and 6 tablespoons of the coffee filling, then repeat the operation in the same order until the fillings are finished.
13. In the end pour on top the pumpkin and coffee fillings put aside and with the help of a teaspoon start making swirls. Then, put it in the freezer overnight.
Make the 3 colored mirror glaze:
14. Chop the white chocolate and set it aside.
15. Put the gelatine in water and let it hydrate for 10 minutes.
16. Put on the fire in a pot the vegan condensed milk, and whipped cream, stir continuously, and boil for 2 minutes, then pour it over the white chocolate, and incorporate, at the end add the bloomed gelatine and stir for another 30 seconds.
17. Divide the glaze into 3 equal parts, add the orange, white, and brown bio food coloring, then pour over the chopped chocolate and stir until perfectly incorporated, then mix with a hand blender so that you remove the air bubbles.
18. Pass the obtained composition through a sieve, then let it cool to 32 degrees after which we can pour it over the cheesecake.
Make the black mirror glaze:
19. Put in a pot the vegan condensed milk, whipped cream, water, and Dutch cocoa powder, stir continuously, and boil for 2 minutes, then pour it over the dark chocolate and incorporate, at the end add the bloomed gelatine and stir for another 30 seconds, then pass through a sieve and blend with a manual blender, then let it cool until it reaches the optimal temperature.
20. Pour the black and the colored glazes into a larger container.
21. Remove the cake from the freezer, release it from the springform, place it on a container/bowl narrower than the cake, and start pouring the glaze in a circular motion from the center to the edges.
22. Allow the excess to drain and refrigerate for another 2 hours.
Decoration, and serving:
23. Remove the cheesecake from the fridge, place it on a cake stand, and garnish with raw pumpkin cubes, crushed hazelnuts, coffee beans, and dark chocolate pieces.
You can also do a simple chocolate leaf and paint it with edible gold dust.
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Last Thoughts:
We’ve all heard the saying, “Life is too short to skip dessert.” And when that dessert is a coffee cheesecake as tantalizing as this one, we couldn’t agree more.
The combination of robust coffee, creamy cheesecake, sweet pumpkin, and rich cognac creates an exquisite symphony of flavors that’s as pleasing to the palate as it is to the eye.
So, what are you waiting for? Grab your apron, brew a pot of strong coffee, and get ready to embark on a culinary adventure.
This Pumpkin and Cognac Coffee Cheesecake is waiting to be created in your kitchen. I promise, once you’ve taken the first bite, you’ll wonder why you didn’t try this sooner.
Here’s to a new twist on an old favorite, and to countless delightful dessert moments ahead!
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