Willam was thrilled about his friends approaching birthday. It was always a fun time, especially considering that Damien is such a wild partier. Willam wanted to try to hand make something for him this year, only problem was that he wasn’t very good at crafts or art, but was a decent baker. Willam spent such a long time looking for and trying out recipes for Damien’s birthday. Some, such as a pumpkin spice cheesecake didn’t turn out so well. In turn, Willam decided it was best he just make a simple cake. After hours of waiting, the Chef left his kitchen, taking his little buddy with him. Willam then rushed in with the ingredients he had bought earlier and started to work on his cakey masterpiece. He crushed the crackers, mixed the cream cheese, filled the pan, and baked it all. As the cake was cooking in the oven, Willam worked on his birthday card for Damien.
My dear friend,
I wish you well on this day, I also wish you remind you what you mean to me. You’ve been my friend through everything, our childhood adventures, our wild collage years, even helping me after my Jumanji mishap. You’ve been kind and loyal to me, you’ve helped me through so much, I only hope that you can say the same of me, I hope what we have can last for as long as we both shall live.
Willam smiled as he reread the letter, he hoped the sincerity of his words would get across. He only had to wait a few more minutes before his timer for the cake went off, he then placed it in the fridge with a note apologizing to chef for using the kitchen. He did clean up his mess though. Seeing as it was already late into the night, Willam went to bed. The next morning he went downstairs to greet Damien and start off the celebration. Damien was outside on the porch having his breakfast, Willam smiled and sat across from him. Damien smiled over at him.
“Happy birthday dammy!” Willam said, putting his hand on his shoulder, Damien laughed and set his food aside.
“ And I’d thought you’d forget, you little monster.”
“ How could I forget my best friends birthday?!” Willam responded.
The day went on, Willam keeping Damien smiling and happy the whole time. When dinner arrived, Willam retrieved his cake from the fridge and carried it out to the table with his card.
“Will, did you make this?” Damien asked, pleasantly surprised, and only a little scared.
“ I tried, but yes. I made this.” Willam set the card next to Damien’s hand and took his seat.
“Awh, you made me a card too.” Willam smiled as he watches Damien read the card. Damien was touched by the lack of jokes and corny puns in the card, but also what Willam had said about him. Damien slipped the card into his pocket and smiled at Willam.
“ That card might have just been sweeter than the cake.” They both laughed as Damien went to cut slices for the two of them. Willam still kept an eye on Damien as he ate to gage his reaction.
It can be argued that the pumpkin is Tamriel’s most versatile fruit, that makes for a tasty addition to any dish, sweet or savoury. While pumpkin pie is a favourite dessert in homes and taverns from Hammerfell to Morrowind, today we’ll be taking a twist on the classic dessert and making a delicious pumpkin cheesecake. This dessert is rich, creamy, and decadent, and the spices are a treat for the senses. Let’s get cooking!
You will need: Crust
1 ½ cups smashed graham cracker crumbs (place in plastic bag and use rolling pin to make these)
2 tbsp brown sugar
2 tsp cinnamon
1 tsp nutmeg
2 blocks cream cheese
1 can pumpkin puree
¼ cup sour cream
2 tbsp flour
3 large eggs
1 tsp cinnamon
½ tsp ground cloves
½ tsp nutmeg
1 1/3 cups brown sugar
1 tsp vanilla extract
Preheat oven to 175C/350F.
Firstly, prepare the crust. In a mixing bowl, soften butter, then combine the crumbs, sugar, and spices. Pack the mixture firmly into the base of a 9" cake tin.
For the filling, beat the cream cheese and pumpkin puree until smooth. Add the sour cream, eggs, sugar, spices, flour, and vanilla extract, and continue beating until the mixture is completely smooth.
Pour the filling over the crust and bake for 1 hour, or until the cake is golden brown. Remove from the oven to cool for 20 minutes, then refrigerate for 4-6 hours before serving.
STUFF Gingersnap crust: About 40 gingersnap wafers (to yield 2 cups cookie crumbs) ¼ cup (60 g) packed light brown sugar 2-½ oz (5 Tbs) unsalted butter, melted and cooled
For the filling: 2 lb. (four 8-oz. packages) cream cheese, at room temperature 1 1/3 cups (340 g) packed light brown sugar 1 tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground allspice ¼ tsp freshly grated nutmeg ¼ tsp table salt 4 large eggs 2 large egg yolks 1 Tbs pure vanilla extract One 15-oz. can pure solid-pack pumpkin (not pumpkin pie filling)
STEPS Position a rack in the middle of the oven and heat the oven to 350°F.
Make the crust: Pulse the cookies and brown sugar in a food processor until well combined and the crumbs are uniform. Transfer to a medium bowl; add the melted butter.
Combine thoroughly with your fingers until the mixture is evenly moist, crumbly, and holds together when you squeeze a handful. Press the mixture evenly over the bottom and partway up the sides of a 9-inch springform pan. Chill for 5 minutes and then bake for 10 minutes. Let cool.
Make the filling: Heat a kettle of water. With an electric mixer or a wooden spoon, beat the cream cheese until smooth. In a separate bowl, whisk together the brown sugar, cinnamon, ginger, allspice, nutmeg, and salt. Add this mixture to the cream cheese. Beat until well blended, scraping down the sides and bottom of the bowl as needed. Add the eggs and yolks one at a time, making sure each is thoroughly incorporated before adding the next, and scraping down the bowl after each. Blend in the vanilla and pumpkin.
Scrape the batter into the cooled crust. The batter will come up past the crust and will fill the pan to the rim. Tap the pan gently once or twice on the counter to release any air bubbles. Set the pan in a larger baking dish (a roasting pan is good), and add enough hot water from the kettle to come about halfway up the sides of the springform pan.
Bake until the top of the cake looks deep golden and burnished and the center is set (the cake may just barely begin to crack), 1 hour 35 minutes to 1 hour 45 minutes. The cake will jiggle a little bit when tapped. The top may rise a bit but will settle as it cools.
Remove the cheesecake from the oven and run a thin-bladed knife between the crust and the pan sides (this will prevent the cake from breaking as it cools).
Let the cheesecake cool to room temperature in the pan on a wire rack. Cover and chill overnight.
(Inspired by the cake seen in the fourth extra episode (Surprise Halloween!) of Hetalia: The World Twinkle.)
A baked spiced pumpkin cheesecake over a layer of red velvet cake with cream cheese frosting spread in-between. The entire cake was then covered in a thin layer of cream cheese frosting before it was coated in a neon orange colored white chocolate mirror glaze.
Spiced yogurt cake was crumbled and mixed with cream cheese frosting, shaped into the form of a pumpkin, dipped into the same mirror glaze, then placed on top of the miniature cake. Diluted food coloring gel was used to paint on the extra little details. (A single elongated dark green sprinkle was used for the pumpkin stem.)