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
Main Dishes:
- 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
Desserts:
- 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
Beverages:
- 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!
Sunday Supper is Isabel’s mission to bring back Sunday Supper around the family table. This week’s event was hosted by Amber Poole.
Gorgeous cheesecake, I love your flavors and that pretty swirl!
This is absolutely stunning! I most definitely have to make this for Thanksgiving this year!
I love pumpkin and I like cheesecakes, but I think I never would have thought of combining them. I have to add this on the list of cheesecakes I plan on trying some day :)
A crustless cheesecake, I love that! And gf too. This is really a good recipe, wonderful for a cheesecake lover like me!
What an amazing recipe that is now on my must try list! I am drooling already.
This cheesecake looks beyond fabulous.. just look at that swirl!! am pinning it!!!
Where’s my slice? ;)
I bought pumpkins to puree this weekend, perfect timing. I love the limited list of ingredients, it makes for a less messy kitchen.
Creamy, Dreamy and full of flavor!! Love the combo of chocolate and pumpkin. :)
What great swirls! And, great tips on variations.
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A very beautifully swirled cheesecake. I would love to give it a try too.
I’m dying for cheesecake! I’ll save this one for Thanksgiving!
Oh my….i love this cheesecake! Love your idea transformed it with pumpkin…yum!
This is such a pretty little cheesecake. I think what I love most is that it’s a 6″ round. That way I won’t eat as much. I like your tips as well on alternative ways to flavor it.
Oh my gosh, this looks amazing!!! I LOVE Pumpkin Cheesecake, it’s one of my favorite fall desserts and that you added chocolate into it!! Yum!
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I’m amazed that you can do a cheesecake with only a few ingredients! I’m absolutely trying this!
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Oh this looks like a dessert I could make and most certainly enjoy :)Love the addition of pumpkin in there!A perfect autumn treat :)
I love your recipe sooooo much. I posted it for all my FB fans! Thank you!
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Perfect Fall cheesecake! I’ll take a slice please!
Oh, now I need cheesecake! One of my all time favorite desserts. This looks spectacular – really nice job. And it’s always interesting to see how many recipes can be made with relatively few ingredients. Really good stuff – thanks.
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Oh my goodness this looks fabulous!
I would love to eat a piece of this mouth watering looking dessert… yum!
Pumpkin and Chocolate combined… my two favorite flavors!
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Perfect for autumn and insanely simple!
Lovely photos!
I’ve never been a fan of crust anyway, so I like this recipe of just the filling ;)
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Great looking recipes! Whenever I used pumpkin puree, I never know what to do with the leftovers. What do you recommend?
Oh Martin! I don’t know where to begin. Firstly I always make my own pumpkin puree, which gives me a chance to make only how much I need. And I have a bunch of recipes you’ll like from Pumpkin Swirl Chocolate Brownies to Pumpkin Chocolate Chip Bars to Spiced Pumpkin Bundt Cake. (Click on these to check out the recipes or head over to my Pumpkin recipe page. :)
Wow you make such an awesome dessert look so easy I may just have to try this! Thanks for sharing! Happy #SS!
Can this cheesecake really only have 5 ingredients? Perfect for fall!
I can’t believe this is only 5 ingredients. I’m going to make this for Halloween. Looks like the perfect treat for our get together!
Seriously? 5 ingredient cheesecake that looks as amazing as that? Sign me up! Looks so delcious! I think I need to try making cheesecake!
I love cheesecake, too! And my family would vote for all chocolate, though I love this pumpkin chocolate swirl version :) Happy #Sunday Supper!
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I’m certain my family would vote for your all chocolate version…but the pumpkin/chocolate swirl looks amazing! Happy #Sunday Supper!
Swirls do not look much better my friend :D
Cheers
Choc Chip Uru
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What a FUN and easy cheesecake recipe! Love it!
I think I may have just found my Thanksgiving dessert— looks amazing, and who doesn’t like pumpkin AND chocolate AND cheesecake!?
Serves 4-6? I dont think so! I could eat that puppy all by myself. I dont like to share when it comes to cheesecake. I bookmarked this to make for Thanksgiving. I think my family will love it.
Oh yum! I love anything pumpkin and am always on the lookout for different ways to use it. A cheesecake! Brilliant!
I love cheesecake too :) This looks amazing and I will have to give it a try making a Galactisemia safe version with vegan “cream cheese”.
Tucking this away for the holidays!
What a great cheesecake for fall – I am obsessed with anything pumpkin right now!
It’s too bad we dont have any pumpkin lovers around here anymore, this would make a great Thanksgiving dessert
What a gorgeous cheesecake and perfect for the fall!
Something told me that pumpkin and chocolate would go well together. But you just had to throw in the cheesecake didn’t you! LOL! Gosh this must taste wonderful!!!!!
Not being a fan of pumpkin flavor I would opt for the all-chocolate cheesecake. Great way to make variations of cheesecake.
This sounds wonderful + I can’t believe that it only has 5 ingredients -that’s amazing. It definitely looks like an impressive, delicious dessert!
That looks simply divine. Love the photography too!!
I am in love with this cheesecake. Personally, I would add an interesting crust but the combo of flavors is so, so, so perfect!!!
As always, this looks TO DIE FOR. I love the mix of pumpkin and chocolate!!
This may replace my traditional pumpkin log cake this year :)
Swirls are so much fun-especially in a cheesecake. You definitely chose something decadent and yummy for #SundaySupper:)
Yes, please!! Love the chocolate swirl!
Yes, please!! Love the chocolate swirl!
First of all you used my favourite word, plethora, in your blog posting so that just made me smile. And secondly I have never tried pumpkin and chocolate together but I love cheesecake and so now you have made me want to try it.
An, you just made my heart go pitter-patter with this cheesecake. Only 4 ingredients…Wow! It looks amazing.
What a beautiful cheesecake! I love it!
Love, love love cheesecake – beautiful!
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you’ve read my mind with this recipe. I absolutely adore chocolate cheese cake and the addition of pumpkin makes it even more delicious
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oh my, two of my faves together as one! pinned to my pumpkin board! thanks so much for joining the hop!
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