Just another site

Pumpkin Cheesecake

In the US there are 4 lovely seasons – Spring, Summer, Fall, Winter.  Here in the Cayman Islands – we only have 2 seasons – hurricane season, and the rest of the year (or as some people say – dry season and wet season).  Unfortunately most of the locally grown bounty is ripe for the picking during the summer months, but this time of year, it’s the perfect time for ground provisions – such as pumpkin! It’s very fitting too, since world wide people are enjoying lots of lovely pumpkin-y and squash-y appetizers, main courses, side dishes and my favourite – desserts!

I was given a lovely local pumpkin from my Grand-Aunt’s garden and I used it to make all kinds of goodies – soup, pumpkin bread and this one – pumpkin cheesecake!  I had such a great time with all of the pumpkin recipes, I got a little bit carried away. My poor husband had to deal with pumpkin dishes all week long!   This time of year I always try to get my hands on a great piece of fresh, locally grown pumpkin.  This tutorial resulted as it just happened to be one of those times when I actually remembered to take pictures (albeit with my iPhone – so not as great as it could have been) as I went along!

Here’s my pumpkin cheesecake recipe:


  • 1 package of Jamaican Ginger Biscuits (or graham crackers would work well too, I’m sure!)
  • 1/2 stick of butter, melted
  • 2 Tbsp brown sugar


  • 16 oz of cream cheese
  • 1 & 1/4 cup of brown sugar
  • 2 cups of pumpkin puree
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 2 tsp vanilla
  • 2 eggs


1. Steam your pumpkin until it is fork tender – you should be able to make a nice smooth mash with just your fork, but you can use a blender or food processor if you like.

2. Once the pumpkin is mashed and cooled, assemble the rest of your ingredients.

3. Start making your crust.  You can always use store bought crumbs, or a food processor.  As you can see, I use a more old-fashioned method of getting those crumbs – a ziploc bag and a mallet!  You can always double bag your crackers if you’re worried about the bag exploding on you.

4.  Add your melted butter and sugar to the crumbs, mix well and pat it into the bottom of your springform pan.  I bake it in a preheated oven for 5-8 minutes to help it set.

5. In a medium sized mixing bowl, add your sugar to the softened cream cheese and start mixing away! Don’t overbeat it – you just want it to be smooth and combined.


It should look kind of like this:

6. Add the pumpkin, vanilla and spices and mix well.

7.  Beat in the eggs, one at a time.

8. Don’t forget to scrape down the sides, and give it a last quick mix to make sure everything is combined well.  Then pour the cheesecake mixture over your prepared ginger crust.

9. Bake it in a preheated 350 degree oven for 50 minutes. No more – no less. Add your favourite topping (I used sweetened cream and butterscotch caramel sauce) and chill for at least 4 hours – I try to do mine overnight.

10.  Then serve and enjoy!  (Excuse the dismal paper plate – it was leftover from my holiday celebrations last year and I thought it was the perfect way to enjoy this festive dessert without washing any dishes!)

Hope you enjoy this recipe – if you try it out – let me know what you think!!! I had fun tweaking this recipe until it was just right!

With best wishes for a “sweet” day ~ CaymanCake!

1 Comment »

Halloween Goodies Galore!

My friend Parsley Sage from Deep Dish Cayman  is a part of a baking club and their October challenge was to do Halloween themed cookies.  This proved to be a real challenge for her (although her Paranorman cookies looked great to me!)…thus enters – ME :).  She invited me over to do some Halloween themed cookies with her, and it turned into a really fun little tutorial! 

You can see her full post here:

And the video tutorial here:  [youtube=]

Parsley even tried her hand at decorating one of the gingerbread men cookies gone ghoulish, and made the most adorable mummy!  These are perfect for a home “cookie” to try – nothing too fancy – just simple and DELICIOUS! Parsley has some amazing blogs on her site – she’s definitely worth a visit!

Then I started thinking about some other Halloween goodies I could do besides just cookies – so the next day, I went home and made some simple cake balls – these were a hit with my neighbours’ kids – so who knows what goodies await the trick-or-treaters this year!


What kinds of ghoulish goodies do you plan to whip up this Halloween?


Cake Balls!

A lovely couple from the U.S. who were having their destination wedding here in Grand Cayman requested a “Cake Ball Wedding Cake” for their 10/11/12 wedding.  I’ve made cake balls before, but have always gotten frustrated with them simply because it’s difficult to make them in the heat and humidity in Cayman.  I was up to the challenge however, and decided to plunge forward with this very special wedding request! While I started working on everything, I thought, why not turn this into a tutorial for my blog?!  Soo…here you go!  Please excuse the quality of the images – I just snapped pictures with my phone as I went along…

So to make cake balls you want to start with a cake that has been baked and cooled.  Make sure your cake is very cool, not a hint of warmth from the oven or else you’re binding won’t work and they’ll fall apart! Just take a fork and start to crumble the cake into fine crumbles.  I just do everything in the cake pan because it’s one less thing for me to clean up after but you can certainly crumble it into a bowl if you wish! I used a devil’s food recipe for this particular set of cake balls as this was one of the flavours the bride and groom requested.

Once your cake has been thoroughly crumbled, add a few dollops of your favourite icing.  I used cream cheese icing as per the bride and groom’s request which tastes HEAVENLY with cake balls – however it is NOT good to use in the heat.  I was brave and really went out on a limb by using it, and thankfully my trick (which I share later on) worked!

Now you want to really work this icing into the cake crumbles very well.  Some people use liquid coffee creamer to bind the cake crumbles, I’ve never tried that method but will definitely give it a shot at some point.  I use between 1 – 1 & 1/2 cups of icing per batch of cake crumbles.  Start with less and then add more as needed.  You can even use your hands to get really in there and mix it up.  When you’re done it should look like a big cake and icing blob.  Kind of like this:

Now comes the fun part – making the balls!  You can use a melon baller, or any kind of “scoop” you have on hand.  Personally I just use a tablespoon and it works just fine for me as the balls all come out uniform in size and it’s something that I always have on hand.  Just take a spoonful of the cake and icing mixture and roll it into a ball.  Make sure that the cake and icing are binding together really well because you don’t want it to crumble on you!  When I use a tablespoon, I usually end up with somewhere between 30-40 cake balls per recipe.  It just depends on the type of cake recipe I use to make them.

Normally I use a lined cookie sheet, but given the amount of cake balls I was making, I just used a disposable cookie sheet.  Worked great and nothing to wash afterwards!  As you can see my cake balls are all nice and round – nothing falling apart and they are relatively uniform in size.  Now pop these into the fridge for a couple of hours (or into the freezer for about 15 minutes).  Make sure they are nice and chilled before you dip them into the candy coating.  Once you’re ready for them to come out of the fridge, start to melt your candy coating.  You can order some online, or pick up a pack from the store – whatever works best for you is fine.  Personally, I find that the Wilton brand doesn’t work so well here.  I’m not sure if it has to do with the way they are shipped – maybe they get too hot in the shipping container?  All I know is that I don’t find them to work so well…at least the white and coloured ones.  The chocolate ones seem to work okay – go figure! So here is some candy bark that I ordered and I have it melted it down ready to start dipping my cake balls away…

Now just start dipping away!  You can use a fork, a toothpick, a spoon – whatever is easy for you to manipulate – feel free to use.  If you want to add any sprinkles to the balls, then make sure you do it while they are still wet – not when the candy coating has set, or else they won’t stick! For these particular ones, I made sure to coat them a little thicker then I normally would – just in case the cream cheese icing that is binding them decided to give me some trouble!

This couple wanted a “cake ball cake” as I mentioned before.  I iced a cake dummy with fondant, and adhered each cake ball with some more melted candy coating and just worked my way up along the cake.  I added coloured fondant flowers to coordinate with the wedding colours and to differentiate between flavours.  There ended up being over 70 cake balls on this very small cake, which was a 4″ dummy on a 6″ dummy.

The perfect cake for an interactive wedding (or party experience!).  Hope you enjoyed this tutorial!  There will be more to come :).

Wishing you a very “sweet” day!