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Chocolate Pumpkin Cheesecake Souffle

This lairy souffle is the perfect end to a decadent meal. It's so incredibly fluffy and light-as-a-cloud, but it brings on big pumpkin flavor. This dessert's texture is so luxurious, it's sure to impress anyone at the holiday table. Better yet, there's no fussy pie-cutting involved – everyone can dig right in. Offer up a bowl of lightly sweetened fresh whipped cream to really drive it home.

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Chocolate Pumpkin Cheesecake Souffle

Servings

8

Prep Time

30 minutes

Cook Time

60 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Chocolate Pumpkin Cheesecake Souffle

Ingredients

  • 4 tablespoons unsalted butter (at room temperature, plus more for the souffle dish)
  • One 8-ounce package cream cheese (at room temperature)
  • 1/2 cup pumpkin puree
  • 4 large eggs (separated, at room temperature)
  • 1/3 cup cake flour
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1 cup whole milk (at room temperature)
  • 1/2 cup sugar
  • 1/4 cup 60 percent chocolate chips (melted)

Instructions

  1. This recipe originally appeared on Giada's Holiday Handbook. Episode: Giada's Italian Thanksgiving.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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2 reviews & comments

  • Author's avatar image
    Sally Tio

    Hi Giada, May I make this one day ahead for thanksgiving? Looking forward to hear from you and thanks 🙂

  • Author's avatar image
    Anthony Testa

    Can you use individual ramekins?

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