For this week’s theme, the #SundaySupper team is gearing up to prepare dishes with 5 ingredients or less. I think we’ll all agree that you don’t need a plethora of ingredients to make a dish taste good and that extends to every cuisine, course or method of cooking.
It extends to baking too. I can see how you’d imagine it being difficult to bake something with less than 5 ingredients, but one of my all time favorite books makes this totally possible. Abby’s book, Desserts 4 Today, gives you over 100 recipes, with each of them calling for no more than 4 ingredients. I featured the Nutella Fudge Brownies from her book earlier. That one was a treat you could devour in under 30 minutes.
My twist of Abby’s chocolate cheesecake was transformed into a pumpkin and chocolate swirl cheesecake. This recipe is so versatile – while I chose to bake it in a small loose bottom cake tin, it can easily be baked in small ramekins or foil muffin cups. You could also bake a double batch and store it in the freezer for a month. Just warm it up a little before you’d like to eat it.
If I haven’t said it already, I LOVE cheesecake! This cheesecake is just perfect – its creamy and luscious. For this post I was bound by the 5 ingredient rule, but you’re not. In which case I have some suggestions for you:
My first suggestion would be to not divide the batters. Make a simple and delicious all chocolate cheesecake (in which case you should use 4oz. melted chocolate).
Options for an all chocolate cheesecake:
– Add the zest of an orange
– Use Mint or cherry extract
– Make a chocolate or oreo cookie crust
- Use Nutella or white chocolate or both to drizzle on top.
- Add 1/2 teaspoon instant coffee granules dissolved in 1 teaspoon vanilla extract along with the cream cheese.
Options for a swirl cheesecake:
– Use a graham cracker or almond flour crust
– Skip the pumpkin and bake a vanilla and chocolate swirl cake
– Divide the batter using partly chocolate and partly your favorite spread – peanut butter, nutella, biscoff
- Serve with fresh berries and whipped cream.
- 8 oz cream cheese, at room temperature
- ⅓ cup granulated sugar
- 2 ounces chocolate (bittersweet or semisweet) – chopped, divided, and melted
- 1 large egg
- ¼ cup pumpkin puree
- Heat the oven to 300°F. Lightly grease a 6 inch loose bottom cake tin. (See Note 1)
- In a medium bowl, beat the cream cheese with an electric mixer on medium speed until very smooth, about 2 minutes.
- Add the sugar and beat until blended.
- Slowly add the egg and mix until just incorporated. About 30 seconds.
- Divide the batter into two bowls equally. Adding chocolate to one bowl and pumpkin puree to the other. Beat both the batters gently till they are properly mixed.
- Spoon the batter alternatively into the prepared pan (of muffin tins if using) and bake in a bain marie till the centre of the cheesecake is barely jiggles til nudged – about 20 – 25 minutes. (See Notes)
- Leave little part of the oven door open and let it cool completely. Cover and refrigerate until ready to serve or for up to 3 days (or freeze for up to 1 month).
- Breakfast, Starters, Butters and Jams:
- Pa Jun or Korean Scallion Pancakes – Kimchi Mom
- Homemade Instant Oatmeal – Home Cooking Memories
- GlutenFree Apricot Bacon Onion and Cheese Spread or Dip – Cooking Underwriter
- Caprese Bites – My Catholic Kitchen
- So Simple Pizza Puffs – Hip Foodie Mom
- Toast Topper #11: Allspice Peach Butter – What Smells So Good?
- Strawberry Balsamic Jam – The Messy Baker Blog
- Broccoli and Feta Frittata – Kwistin’s Favorites
- Fresh Basil and Tomato Pasta – I Run For Wine
- Gulasch – Galactosemia in PDX
- Spaghetti with Kale and Sausage – Dinners, Dishes and Desserts
- Appley Kielbasa – The Meltaways
- Shrimp Stuffed Potatoes – Juanita’s Cocina
- Hawaiian Chicken Sandwiches – Supper for a Steal
- Sun Dried Tomato and Sausage Pasta – Small Wallet Big Appetite
- Pork Loin with Port Shallot Sauce – Vintage Kitchen Notes
- Chipotle Honey Lime Pork Tenderloin – Hezzi-D’s Books and Cooks
- Crockpot Chicken Tacos – The Hand That Rocks The Ladle
- Roasted Shrimp With Chili-Lime Sauce – Magnolia Days
- Peanut Butter Noodles – In the Kitchen with Audrey
- Soy, Orange Juice and Red Wine Marinated Flank – That Skinny Chick Can Bake
- Beef Tenderloin with Stilton Pecan Butter – Noshing With The Nolands
- Herbed Butter Pork Chops – Brie’s Bites
- Creamy Ham Linguine – The Daily Dish Recipes
- Pesto, Tomato & Feta Pizza – Momma’s Meals
- Quick Black Bean Burritos – Diabetic Foodie
- Lumachine with Fresh Parmesan and Sun-Dried Tomato Sauce – Mama’s Blissful Bites
- Stuffed Shells – Cravings of a Lunatic
- Potato Kugel – From Fast Food to Fresh Food
- Garlic Butter Fried Rice – My Trials in the Kitchen
- Goat Cheese Alfredo – Family Foodie
- Roasted Moroccan Rack of Lamb – Maroc Mama
- Sweet and Nutty Twice Baked Sweet Potatoes – Mama.Mommy.Mom.
- Baked Sweet Potato with Maple-Jalapeno – Comfy Cuisine
- Freezable Bacon Egg and Cheese Sandwiches – Big Bear’s Wife
- Grilled Polenta Cakes – Lovely Pantry
- Nutella Ice Cream – Shockingly Delicious
- Fresh Mint Ice Cream with Mint M&M’s – The Girl in the Little Red Kitchen
- Grilled Mango Parfait with Greek Yogurt & Silvered Almonds – Sue’s Nutrition Buzz
- Honey Macaroons – Pippis In the Kitchen Again
- Strawberry Frozen Yogurt – Damn Delicious
- Homemade Caramel Sauce – Chocolate Moosey
- Easy Chocolate Chilli Fudge – Soni’s Food for Thought
- White-Chocolate Raspberry Puff Pastry Doughnuts – The Weekend Gourmet
- Easy No Bake Peanut Butter Chocolate Bars – In The Kitchen With KP
- Chocolate-Caramel Ice Cream – Basic N Delicious
- Pumpkin and Chocolate Swirl Cheesecake – Baker Street
- Peanut Butter Cup Popcorn – Mom’s Test Kitchen
- Five Most Food Friendly Wines – ENOFYLZ Wine Blog
Please be sure you join us on Twitter throughout the day during #SundaySupper. We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers!