Pumpkin pie might seem a little intimidating and a little challenging, but it’s actually one of the simplest desserts to make, so we’ve decided to challenge ourselves and add another ingredient: cheesecake!

Ingredients

• 1 cup flour
• 1/2 cup almonds, crushed
• 1/4 cup brown sugar
• 1/4 tsp baking soda
• 1/4 tsp cinnamon
• 3 tbsp butter, melted
• 1 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp nutmeg
• 8 ounces goat cheese
• 1 1/2 cups granulated sugar
• 16 ounces cream cheese
• 1 1/4 cup pumpkin
• 3/4 cup yogurt
• 3 eggs
• 1 1/2 tsp vanilla extract
• 1/4 tsp sea salt

Preparation

1. Preheat oven to 350 degrees F.
2. Mix the flour, crushed almonds, 1/4 cup brown sugar, baking soda, and 1/4 teaspoon cinnamon together in your mixing bowl.
3. Stir in butter until mixture is even. Pour the mixture into your non-stick spring form bakeware pan and press firmly into the bottom.
4. Bake until crust is set, about 10 minutes.
5. In a separate bowl, beat together goat cheese and 1 1/2 cups granulated sugar using your Think Kitchen hand mixer.
6. Add in cream cheese and beat for 1 minute. Add remaining ingredients and beat until mixture is very smooth.
7. Transfer batter to prepared pan and bake on a rack positioned in middle of oven for about 1 hour, 15 minutes or until cake is set.
8. Allow it to cool completely. Cover with plastic wrap and refrigerate for 4-5 hours.
9. Cut and serve and top with whipped cream.
10. Enjoy!

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup melted butter
• 2 tablespoons granulated sugar

For the filling:

• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup sour cream

For the blueberry topping:

• 2 cups fresh blueberries
• ¼ cup granulated sugar
• 2 tablespoons water
• 1 tablespoon cornstarch

Preparation:

1. Preparing the Crust:
   • In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the mixture resembles wet sand.
   • Press the mixture into the bottom of the Antigua Enamel Cast Iron Skillet, evenly covering the surface. Set aside.
     
2. Making the Filling:
   • Preheat your oven to 325°F (163°C).
   • In a large mixing bowl, beat the cream cheese until smooth and creamy.
   • Add sugar and vanilla extract to the cream cheese and mix until well combined.
   • Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
   • Finally, add the sour cream and mix until the filling is smooth and velvety.
     
3. Assembling and Baking:
   • Pour the cream cheese filling over the prepared crust in the skillet.
   • Smooth out the top with a spatula, ensuring it reaches the edges.
   • Place the skillet in the preheated oven and bake for about 45-50 minutes, or until the center is set and the edges are slightly golden.
     
4. Creating the Blueberry Topping:
   • In a saucepan, combine the fresh blueberries, granulated sugar, water, and cornstarch.
   • Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries burst, releasing their juices.
   • Remove from heat and let the blueberry topping cool.
     
5. Final Touches and Serving:
   • Once the cheesecake has cooled to room temperature, spread the blueberry topping over the surface of the cake, evenly distributing the luscious blueberries.
   • For the best flavor, refrigerate the cheesecake for a few hours or overnight before serving.
   • When ready to indulge, slice a generous piece of this divine dessert, plate it with care, and let its flavors take you on a journey of pure bliss.

With its elegant design and exceptional heat retention properties, the Antigua Enamel Cast Iron Skillet by Remy Olivier serves as the perfect vessel for creating this blueberry cheesecake masterpiece. Its even heat distribution ensures a perfectly baked crust and a creamy, velvety filling. So, treat yourself and your loved ones to this indulgent delight, and experience the enchanting combination of flavors and textures that will leave you craving for more.

Anca’s passion for baking is celebrated by everyone at the head office—we are more than happy to be her taste testers. To celebrate Easter and all things spring, we had the privilege of trying this delicious no-bake mini egg cheesecake she made, and it was SO GOOD… We just had to put it on the blog! 

Here’s what you’ll need to prepare it:

Ingredients:

· 200g Graham crackers

· 100g unsalted butter, melted

· 360g mini eggs, plus 270g to decorate

· 550ml whipping cream, plus 50ml to decorate

· 140g icing sugar, sifted

· 600g full fat cream cheese, room temperature

· Juice of half a lemon (or more, see notes)

· 1 pouch gelatin (optional, but strongly recommended)

Preparation:

1. Line the inside edge of a springform cake pan with parchment or wax paper to make it easier to remove the cake from the pan.

2. Crush the Graham crackers in a food processor until fine. 

3. Add the melted butter to your crushed Graham crackers, mix, and press the mixture onto the bottom of the springform pan. Place in the fridge to set while you prepare the cheesecake filling.

4. Prepare the gelatin according to the package instructions. Let it come to room temperature while you prepare the rest of the ingredients.

5. Chop 360g of the mini eggs in half (see tip below).

6. Whip the whipping cream on high speed using a stand mixer until stiff peaks form. We recommend using our Promix Plus equipped with the whisk attachment.

7. Mix the cream cheese with the icing sugar until creamy, with your stand mixer or hand mixer.

8. With a spatula, gently fold in the whipped cream, the lemon juice, the prepared gelatin, and the chopped mini eggs until fully combined.

9. Place the cheese filling on top of the Graham cracker crust and even out the top with a silicone spatula. Place plastic wrap on top, pressing it tightly on the cheesecake to get a smooth top. Chill for 3 hours or overnight.

11. When ready to serve, remove the plastic wrap from the top, along with the side of the springform pan. Place the cake on your platter, and remove the parchment/wax paper.

12. Plop the remaining whipped cream on top of the cheesecake and pile on the remaining mini eggs, with some chopped in half. Then, serve and enjoy!

Tips

· We highly recommended using gelatin so the cake holds better. Should you choose to forgo the gelatin, ensure the cream cheese is full fat as the light version contains more water. The consistency should be sliceable, but not solid—similar to room temperature butter.

· Make sure to sift the icing sugar— the cheesecake will have a much smoother texture.

 · Since mini eggs are hard to cut and crush, we recommend using a cut-resistant glove and a very sharp knife.

· You can add more lemon juice if you’d prefer a slightly sharper tang.

This no-bake cheesecake is easily customizable—forgo the mini eggs in the batter and put anything you’d like on top to switch things up, the possibilities are endless! Always a crowd-pleaser, it’s the perfect make-ahead dessert for any occasion. If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.