Pumpkin Crumble Cheesecake

This Pumpkin Cheesecake combines the best of both worlds: a rich, velvety cheesecake filling and a buttery, crumbly shortcrust. The base and top are made from a lightly sweetened, grated dough that bakes into a delicate, golden crumble, while the filling is smooth, creamy, and subtly spiced with pumpkin and cinnamon.

Perfect for autumn gatherings, cozy afternoons, or holiday dessert tables, this cake is easy to slice and beautifully layered. The natural sweetness of pumpkin pairs wonderfully with the tang of cream cheese, creating a moist, flavorful bite every time. It’s an approachable, elegant dessert that’s both comforting and impressive—ideal for sharing or enjoying with a cup of coffee or tea.

Ingredients

Dough:

- 120 g cake flour

- 3 g baking powder

- 15 g brown sugar

- 60g g cold butter, cubed

- egg yolk (save the white for later)

Pumpkin Cheesecake Filling:

- 250 g cream cheese, room temperature

- 150 g steamed pumpkin or pumpkin purée

- 50 g sugar

- 20 g cornstarch

- 2 eggs + 1 extra egg white

- Pinch of cinnamon (optional)

Instructions

1. Prepare the Dough

- In a large bowl, mix flour, baking powder and sugar.

- Add cold butter cubes and rub into the dry ingredients with your fingertips until the mixture looks like coarse crumbs.

- Add egg yolks and quickly bring the dough together—do not overknead.

- Wrap the dough in cling film and refrigerate for 1 hour.

2. Make the Cheesecake Filling

- In a bowl, mix cream cheese with sugar until smooth.

- Add the eggs and 1 egg white, mixing one at a time.

- Add the pumpkin purée, cornstarch, and cinnamon.

- Blend or whisk until the mixture is completely smooth.

3. Assemble

- Line a 6-inch (15 cm) square tin with baking paper.

- Preheat the oven to 180°C (356°F), top–bottom heat.

- Grate the chilled dough on a coarse grater.

- Spread half of the grated dough into the tin and gently press to form the base.

- Pour in the cheesecake filling.

- Sprinkle the remaining grated dough evenly over the top.

4. Bake

- Bake for 40–45 minutes, until the top is lightly golden and the cheesecake is set in the center.

- Turn off the oven, crack the door open slightly, and let the cake cool inside for 10–15 minutes.

- Remove and cool completely on a wire rack before slicing.

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Easy One-Bowl Persimmon Crumble Cake

I bought some persimmons that were super soft and ready to eat, and I thought, “Why not make a cake out of them?” I guess I’m a little obsessed with baking — I just want to turn everything into a sweet treat lately. So I took a recipe I usually use for another fruit cake and swapped in the persimmons, not really sure if it would be a hit or a miss.

To my surprise, it turned out amazing! The cake was gooey, fragrant, and full of that gentle sweetness that only persimmons have. Honestly, it made me crave even more persimmon desserts after that.

This Persimmon Crumble Cake is soft, moist, and full of autumn flavor — the kind of cake that makes your kitchen smell like comfort. Sweet, ripe persimmons give the cake a naturally rich texture and orangey color, while a buttery crumble topping adds a delicate crunch with every bite.

The batter comes together easily with just a few ingredients — no mixer needed — and bakes into a beautifully tender cake that’s sweet (but not too over) and perfectly balanced. You can even add sliced persimmons on top for a stunning, rustic finish.

It’s the perfect afternoon treat with tea or coffee, or a lovely way to use up those extra ripe persimmons during persimmon season.

Ingredients:

Crumble: 

- 30g butter 

- 25g sugar

- 50g flour 

Cake:

- 160g mashed ripe persimmon (about 1 large or 2 small)

- 2 eggs

- 70g sugar

- 150g all-purpose flour

- 70g vegetable oil

- 8g baking powder

- Optional: sliced persimmon as a topping

- Optional: ½ tsp cinnamon for extra flavor

Instructions

- Preheat the oven to 180°C (356°F). 

- Grease and line a 6-inch cake tin with parchment paper. (I used 12cmx 20cm glass pan)

- In a large bowl, mash the ripe persimmon until smooth and creamy.

- Add the eggs, brown sugar, flour, oil, and baking powder to the mashed persimmon.

- Mix thoroughly until the batter is smooth and lump-free.

- Pour the batter into the prepared cake tin and spread it evenly.

- Sprinkle crumbles on top.

- Bake for about 40-50 minutes, or until a toothpick inserted in the center comes out clean.

- Let the cake cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.

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Creamy Pumpkin Soup

This creamy pumpkin soup with sweet potato and carrot is a comforting, naturally sweet purée soup—perfect for colder days. The combination of pumpkin, sweet potato, and carrot creates a smooth, velvety texture without the need for heavy cream, while onion and garlic add depth and warmth.

Seasoned gently with bay leaf, allspice, and a touch of turmeric, this soup has a subtle, slightly Polish-style aroma that feels both cozy and familiar. A small amount of butter enhances the flavor, while milk or cream can be adjusted to make the soup as light or as rich as you like.

Serve it simply on its own, or dress it up with croutons, toasted pumpkin seeds, or a swirl of cream. It’s an easy, nourishing soup that works just as well for everyday meals as it does for a relaxed weekend lunch.

Ingredients

- 600 g pumpkin, peeled and cubed

- 200 g sweet potato, peeled and cubed

- 120 g carrot, peeled and sliced

- 1 onion, chopped

- 2–3 cloves garlic, minced

- 25 g butter

- 400 ml water

- 100 ml milk (or cream, to taste)

- 1-2 bay leaves

- 2–3 allspice berries

- Turmeric, to taste

- Salt, to taste

- Black pepper, to taste

Instructions

1. In a large pot, melt the butter over medium heat.

2. Add the onion and sauté until soft and translucent.

3. Add the garlic and cook for 30 seconds, just until fragrant.

4. Add the pumpkin, sweet potato, and carrot.

5. Pour in the water, then add the bay leaf, allspice, turmeric, salt, and pepper.

6. Bring to a boil, then lower the heat and simmer until the vegetables are very soft.

7. Remove the bay leaf and allspice.

8. Blend the soup until completely smooth.

9. Stir in the milk or cream, adjust seasoning if needed, and gently reheat.

10. Serve hot, plain or with croutons, pumpkin seeds, or a swirl of cream.

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