Heavenly Cake - Pumpkin Cheese Cake

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This cheese cake was just wonderfull!

As a full sized spring-form pan will not fit in my toaster oven I had to make mini cheesecakes.

Needless to say, they did not last very long.

Blackened pecans and burnt noisette... err... I mean toasted Pecans and buerre noisette...


My first attempt at toasting these:

It is a bit more difficult to toast nuts in the toaster as they are very close to the heating element. The trick is just to use a lower temp and give it a little longer.


Here is what they looked like the second time around:

I never made buerre noisette before so the first try got a little burnt:

So I tried again:

Ahh, Much better! No burnt smell.

After a couple hours it looked like this:

Mis en Place:

My food-processor is parve so I had to make the crust in the blender. It worked fine actually, the blade just does not reach everything and creates a whirlpool effect in the middle. You have to keep taking it off and banging it to get the blade to process it all.

I had a little trouble figuring out how to push the crust up the sides. In the end I used the coffee canister. There must be a better way...

Pumpkin and sugar:

Mix mix...

Here the little guys are in their metallic undies and water bath ready for a nice toast:

Chava likes Cheesecake too.

Out of the oven:

Burnt object number 3... the caramel:

The caramel was still tolerable, delicious in fact. However, I may save the rest of it for some candy apples instead of putting the rest of it on the cheesecake. After doing two batches of toasted pecans I did not feel like making another batch for the top.

The cheesecake itself was out of this world! The buerre noisette really did add something and the texture really does change after a night in the fridge (we just had to try one of these when it first came out of the oven.)

The next cake I will make will be the carrot cake, G-d willing.