| Level: | Easy |
| Total: | 4 hr |
| Active: | 30 min |
| Yield: | 8 servings |
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
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 313 |
| Total Fat | 21 g |
| Saturated Fat | 12 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 1 g |
| Sugar | 20 g |
| Protein | 7 g |
| Cholesterol | 144 mg |
| Sodium | 159 mg |
Reviews
We love Giada and the idea of this cheesecake soufflé sounded amazing. The positives: It’s a beautiful dessert. It’s much lighter (or at least feels it) than cheesecake. It’s great for gluten free guests. The problem: it doesn’t taste like anything:-(. It needs more pumpkin flavor and or cheese flavor. It’s not that it’s bad it’s just meh. This was the same review from every person that tried it. It just fell flat. So doctor it up if you make it.
Giada thank you so much for providing an easy to make soufflé recipe that’s perfect & delicious for Thanksgiving!
I have been intimated to make soufflés in the past but not anymore! Our family loved it and it will surely be a traditional dessert served for Thanksgiving for years to come.
Felice Ringraziamento!
I have been intimated to make soufflés in the past but not anymore! Our family loved it and it will surely be a traditional dessert served for Thanksgiving for years to come.
Felice Ringraziamento!