The last few years it’s become a tradition of going apple picking each fall with my friends and family. The farm we usually go to not only has traditional apple picking, but pumpkins, a farm stand, activities, live music and an array of food stands. One of these stands serves up samples and slices of this amazing pumpkin cheesecake. You can even take one home to freeze for thanksgiving. Ever since we were introduced pumpkin cheesecake has become a fall classic for us. Cheesecake can be heavy though, so while planning for thanksgiving this year I decided why not try out a pumpkin crepe cake and let the filling be an ode to cheesecake. Filled with the perfect fall flavor, but with a lighter texture this pumpkin cheesecake crepe cake fulfills that cheesecake craving but doesn’t weigh you down. Perfect for after a hearty thanksgiving dinner or just to celebrate the flavors of fall!
Pumpkin Cheesecake Crepe Cake
Ingredients
- Ingredients For Pumpkin Crepes:
- 8 large eggs
- 3 1/2 cups milk
- ¼ Cup Pumpkin from standard 15 oz can Save rest 15 oz for filling
- ½ Cup melted butter
- ¼ Cup Sugar
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- 2 1/2 cups Flour
- Ingredients for Filling:
- 15 oz Canned pumpkin puree less 1/4 cup used for crepes
- ½ Cup light brown sugar
- ½ Cup granulated sugar
- 2 Teaspoons pumpkin pie spice
- 8 oz whipped cream cheese
- 1 ½ Cups heavy cream
- 1 Teaspoon vanilla
- Cinnamon & Sugar for dusting
Instructions
- Place all of the ingredients needed for the crepes into a blender. If your blender is smaller, split the recipe in half and prepare twice.
- Blend ingredients until smooth and clump free. If you don't have a blender you first whisk all the liquid ingredients together and then gradually add in the flour, whisking until no clumps remain.
- Preheat a 9-inch non-stick crepe pan or frying pan over medium heat and set an extra plate aside to stack finished crepes
- Add 1/4 cup crepe batter into the center and tilt the pan to spread the batter evenly to the edges using a circular motion
- Once the edges of the crepe turn golden, use a rubber spatula to flip the crepe over cooking about 30 seconds on the second side
- Stack ready crepes onto the prepared plate and allow them to cool completely before assembling the cake
- While the crepes cool prepare the filling
- In a large bowl, whisk the pumpkin puree with the pumpkin pie spice, vanilla, brown sugar, and granulated sugar
- In a separate bowl, using a hand mixer, combine the cream cheese and the heavy cream until combined
- Gradually add the pumpkin mixture to the cream cheese and heavy cream mixture at medium speed
- Once fully added keep mixing until soft peaks form. Be careful not to over-mix! Overmixed filling will separate.
- Line an 8-inch springform pan with parchment paper. Drop a crepe into the pan first, followed by 1/4 cup of filling.
- Spread the filling evenly to the edges and continue with remaining crepes and filling
- Leave the last crepe with no filling on top
- Cover the crepe cake with plastic wrap and refrigerate overnight
- Once the cake is set, invert the cake onto a cake platter. Remove the spring form pan and then dust the top with cinnamon and sugar
- Remove cake about 30 minutes prior to serving; otherwise, keep refrigerated
