Best 7 Pumpkin Cheese Soufflé Recipes

CHOCOLATE PUMPKIN CHEESECAKE SOUFFLE

Steps:

• Preheat the oven to 350 degrees F. Butter the inside of an 8-inch souffle dish. Place in a roasting pan that fits the dish.
• Add the cream cheese, pumpkin puree and butter to a medium bowl. Using a rubber spatula, mix together until smooth and well combined. Switch to a whisk and add the egg yolks one at a time, making sure they are fully incorporated before adding the next yolk. Add the cake flour, vanilla and cinnamon and mix well until smooth. Slowly add the milk until fully incorporated. Set aside.
• Beat the egg whites in a large bowl using an electric hand mixer on medium-high speed until soft peaks form, about 3 minutes. With the mixer running, slowly sprinkle in the sugar until glossy and stiff peaks form. Fold one-third of the egg white into the cream cheese mixture using the whisk until incorporated. Repeat with another third. Now add the cream cheese mixture into the bowl with the remaining egg white and, using a spatula, gently fold in the remaining egg white until no streaks remain.
• Pour the mixture into the prepared dish. Drizzle with the melted chocolate and run a skewer through the top to make a design. Fill the roasting pan with enough hot water to come halfway up the sides of the souffle dish and place in the oven. Bake for 10 minutes. Reduce the heat to 300 degrees F and continue to bake until the souffle is just set but still a little jiggly in the center, about 50 minutes. Allow to cool to room temperature in the water bath. Remove from the water and refrigerate to cool completely, at least 2 hours. Use a large spoon to serve the souffle.

PUMPKIN CASSEROLE/SOUFFLE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a 9-inch square baking dish.
• Beat sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy; add pumpkin and mix well. Beat milk, flour, and baking powder into pumpkin mixture until smooth; pour into the prepared baking dish and sprinkle cinnamon over the top.
• Bake in the preheated oven until set in the middle, 45 minutes to 1 hour.

PUMPKIN CHEESE SOUFFLé

Steps:

• Preheat the oven to 375°F Bring a kettle of water to a boil and set aside. Spray 6 8-ounce ramekins with cooking spray.
• In a food processor or blender combine the pumpkin, cottage cheese, soy flour, brown sugar, egg yolk, molasses, ginger, cinnamon, salt, nutmeg, and pepper and puree until smooth, about 1 minute, scraping down the sides of the food processor once or twice.
• In the bowl of an electric mixer fitted with a whisk, combine all the egg whites and the pinch of salt and beat on medium speed until soft peaks form. Pour the contents of the food processor into the whites and fold together until well blended. Spoon into the prepared ramekins and place 5 of the ramekins in a large roasting pan. Set the pan in the oven and pour in water to come 1-inch up the sides of the ramekins. Place the remaining ramekin in the pan and bake until puffed and browned about 35 to 40 minutes. Sift the powdered sugar over and serve.

PUMPKIN SOUFFLE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch square baking pan with cooking spray.
• Separate egg yolks and whites. Place egg whites in a glass, metal, or ceramic bowl. Place 2 of the egg yolks in a large mixing bowl reserve the third egg yolk for another use.
• Add pumpkin, milk, heavy cream, brown sugar, white sugar, molasses, whiskey, cinnamon, ginger, salt, nutmeg, and cloves to the 2 egg yolks; beat with an electric mixer until well blended.
• Beat egg whites until stiff peaks form. Add 1/4 of the egg whites to the pumpkin mixture; mix until well blended. Delicately fold in the remaining egg whites. Ladle into the prepared pan.
• Bake in the preheated oven for 15 minutes. Turn the oven down to 425 degrees F (220 degrees C) and bake for 15 minutes. Turn to oven down to 375 degrees F (190 degrees C) and bake for 15 minutes. Turn the oven down to 350 degrees F (175 degrees C) and bake until the surface no longer jiggles, about 15 minutes more. The total cook time should be about 1 hour. Turn off the oven.
• Leaving the souffle in the oven with the door ajar, for 20 to 30 minutes. Serve warm.

SOUFFLéED CHEESECAKE

Steps:

• Adjust oven rack to lower-middle position and preheat to 450°F. This recipe requires an 8-by-3 3/4-inch round pan, whether springform, non-latching with a removable bottom, or a traditional cake pan. With a two-piece pan, wrap the bottom in foil before attaching the sides. With a solid pan, line the bottom with parchment paper. In either case, lightly grease the pan.
• Add the crumbs, butter, and salt to the prepared pan, stir with a fork until well combined, and then compress into an even layer.
• Combine cream cheese, goat cheese, lemon juice, vanilla extract, salt, and orange flower water in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until roughly combined, then increase to medium and beat until smooth, about 5 minutes; halfway through, pause to scrape the bowl and beater with a flexible spatula.
• Reduce speed to medium-low, add sugar all at once, and mix until well combined. Set a fine-mesh sieve over the bowl, crack in the eggs, and whisk until they pass through; discard any clots that remain. Resume mixing on low until well combined, then scrape the bowl and beater once more.
• In a 1-quart stainless steel saucepan, bring the cream to a full boil. Add to batter while mixing on low; this helps release any air pockets introduced in mixing. Use immediately, or refrigerate until needed-up to 1 week (bring to room temperature before baking).
• Pour into the prepared pan and place on a baking sheet. Bake until the cheesecake puffs 1/2 inch over the rim of the pan and is golden on top, about 20 minutes. If necessary, rotate the baking sheet halfway through baking to ensure even browning.
• Turn off the oven and open the door to vent for 10 minutes. Close the door, set oven to 250°F, and continue baking until the outer edges of the cheesecake feel firm and the center registers 145°F on a digital thermometer, about 35 minutes.
• Cool cheesecake for 15 minutes, then run a thin knife around the sides to loosen (this helps the cake settle evenly as it cools). Cool for an hour more, then cover and refrigerate until cold, at least 12 hours.
• Loosen the sides of the cheesecake with a thin knife. For a springform pan, simply pop the latch and remove the sides. For a non-latching pan, set on a large can of tomatoes or similarly sized object and use both hands to carefully drop the outer ring. For a solid cake pan, let stand in a few inches of scalding water until the pan feels warm. Drape the cake with plastic wrap and invert onto a large flat plate. Remove the pan or the bottom of a two-piece pan, peel off the parchment, and invert onto a serving plate.
• Cut with a long thin knife, pausing to clean the blade under hot running water between slices. Tightly wrapped in plastic, leftovers will keep for up to 10 days in the fridge.
• Cut with a long thin knife, pausing to clean the blade under hot running water between slices. Tightly wrapped in plastic, leftovers will keep for up to 10 days in the fridge.
• Cookie Crumb Cheesecake: Replace the Graham Cracker crumbs with an equal amount of Oreo crumbs or Nutter Butter crumbs.
• Fromage: For a truly cheesy cake, reduce the cream cheese to 24 ounces, omit the goat cheese, and divide the remaining 16 ounces between two or more of your favorite soft, rich cheeses. Some of my favorites include Fromage d'Affinois, Saint-Marcellin, Bûcheron, mascarpone, and even Saint Agur (a particularly creamy blue). Their flavor will shine through clearly, so choose something you know and love.
• Green Tea Cheesecake: The herbal, mossy flavor of Japanese green tea provides a lovely counterpoint to the tangy richness of cream cheese. Simply whisk 2 tablespoons matcha (not bagged or loose green tea) into the sugar and proceed as directed.
• Pumpkin Cheesecake: Reduce cream cheese to 1 1/2 pounds (3 cups), replace lemon juice with ½ ounce (1 tablespoon) dark rum, and increase kosher salt to 1/2 teaspoon. Along with sugar, add 2 teaspoons ground cinnamon, 1½ teaspoons ground ginger, and 1/2 teaspoon ground cloves. Omit heavy cream, and replace with 15 ounces (1 2/3 cups) pumpkin puree. If you like, serve with butterscotch sauce and a sprinkling of toasted hazelnut pieces.
• Gluten-Free: Prepare crust with the Gluten-Free variation of my Crispy Whole Wheat Graham Crackers (TK LINK TO RECIPE); thanks to the roasted soybean flour in the dough, they bake up with a nutty richness much like classic whole wheat.

CHEESE SOUFFLé IN 4 EASY STEPS

Steps:

• Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
• Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
• Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
• Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a 'top hat' effect; this ensures the soufflé rises above the rim and doesn't stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
• EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.

EASY AND LIGHT PUMPKIN SOUFFLE

Steps:

• Preheat oven to 380 °F.
• Beat egg whites in medium bowl until stiff. Set aside.
• Using electric mixer, blend pumpkin, sugar, cinnamon, nutmeg, egg yolk and milk in large bowl.
• Fold 1/3 of egg whites into pumpkin blend. Continue to fold in egg whites 1/3 at a time until egg whites are completely folded inches.
• Have small ramekins or coffee cups at ready with wax paper placed around edges and inside (trust me, it's easier to clean).
• Pour pumpkin/egg mix into cups until almost full (leave about a half inch or more at the top as they will rise).
• Place cups on baking tray and put into oven.
• Bake for 30-45 minutes
• DO NOT OPEN OVEN TO CHECK ON SOUFFLES! USE OVEN LIGHT!
• Top with whipping cream/ice cream, brown sugar, nuts, cinnamon/nutmeg or any other desired toppings.