Pumpkin Burnt Cheesecake

Hi Friends,

It's 1.34 AM and I am up already. So annoying. I went to bed at 9 earlier and by 11 I was up as my husband or oldest son didn't shut the door properly, so one of the cats went in and played around the bedroom. The bell in the collar woke me up. Before 10 PM, my oldest woke me up as his tummy was hurting, he needed a ginger pill to sooth his upset tummy. Then by midnight, my husband made too much noise around the house, getting drinks downstairs, or midnight snacking, idk. So yep. Needless to say, I don't I really got any sleep. Like tf. The older I get, the less sleep I have, and I don't like it. I want my own room 100%. I like my sleep. No, not beauty sleep, just sleep, gosh darn it.

Yep. Rant, rant, rant. Is my middle name 😅

Today's recipe is a burnt cheesecake (Basque cheesecake). While I find burnt cheesecake has questionable look when it's burnt, I like that it doesn't actually taste burnt. It's quick to make, no hassle, no cracks, no need crust too, so less ingredients, which means less money to spend, and yet we get creamy and tasty cheesecake. So it's a win.

I baked this for our Canadian Thanksgiving dessert 😊

3 extra large egg
1 large egg
4 tbsp strong baker's flour
250 g cream cheese
1 c pumpkin puree (mine was frozen, then thawed, drain)
1/2 c icing sugar
1 tbsp sweetened condensed milk
1/3 c heavy cream
1 tsp vanilla essence

1 handful semi sweet chocolate chips
1/4 tsp each ginger powder, nutmeg powder (I think I forgot to mention this on the vlog), allspice powder, cinnamon powder

Using all in one method, mix cream cheese, eggs, icing sugar, flour, essence, condensed milk, heavy cream and pumpkin puree

Melt chocolate in microwave

Take 1 1/2 c of batter, and mix in melted chocolate as well spices

Pour the original batter onto parchment lined pan, then pour in the other half slowly. With a knife or skewer, swirl to kinda combine both batter, but not too much