Ebelskiver are filled pancakes cooked in a pan make specifically for them. Pumpkin Cheesecake Ebelskiver are filled with creamy, pumpkin cheesecake filling surrounded by a simple, sweet batter for a little bite of pumpkin goodness.
This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.
#PumpkinWeek is here! Can you believe it? And not this is not about that pumpkin spice crap. Don’t get me wrong, I like pumpkin spice in a pie. Or maybe in some muffins or donuts, but definitely NOT on the cereal, in my coffee, or anywhere else it doesn’t belong. Like kitty litter. Seriously.
This week is about all things pumpkin!
Every recipe has to have actual pumpkin in it. Yes, the canned stuff is okay. I haven’t even seen pumpkins at my grocery store yet. Well, minus the little decorative ones. Can you even eat those? I’ll have to look that up.
For some reason this year, I’ve decided to go all Wikipedia on my posts and school some you about the recipes I’m making. The history of the pumpkin is really interesting to me. It’s been around for centuries and many cultures have been eating it in many different ways. You really should read up on it. It’s pretty cool!
This recipe is no exception. Of course, you’ll find out where I got this pan and why I was inspired to try my hand at this particular dish next week for another event. For now, I’ll just let you know what these little gems are and how they are typically eaten.
Ebelskivers, or Æbleskiver, are pancake puffs.
Traditionally, they were filled with apple filing. This makes the translation of apple slices make more sense. However, today they’re stuffed with anything and everything! From jams and jellies to even chocolate.
While the batter itself isn’t that sweet, which is why I was thrilled to try my hand at making these, they are dipped in jams or jellies. They are also sprinkled with powdered sugar, like these are. I like the powdered sugar route. It adds just the perfect amount of sweetness to these gems.
Since this is such a simple recipe, you want to make sure you have quality ingredients. For me, that means Dixie Crystals sugar. It’s top quality sugar that has been around for over 100 years! Can you imagine that? For something to last that long you know it has to be top quality and reliable.
I know when I reach for my container of Dixie Crystals sugar it will not be clumpy. You know what I’m talking about. Some amount of moisture has gotten in there and made other sugar products all clumpy? it just makes you wonder if it’s still good when it clumps.
Dixie Crystals sugar has never let me down! It’s always creamed, melted, and tasted exactly as I expect it to. Being able to rely in a product for this long ensures that it’s the only sugar I keep in my pantry!
See that little pocket of pumpkin cheesecake goodness? And it does taste just like pumpkin cheese. There’s a little bit of cream cheese, brown sugar, and cinnamon mixed in with the pumpkin to give it that delicious cheesecake flavor I was looking for.
You can also see that the batter isn’t very thick around the filling. It’s airy and light. It’s sort of like a pancake meets a popover? It’s crispy on the outside and tender on the inside. Then you add in the filling equation and this makes for a delicious little snack to have with coffee. You could serve these as quick breakfast bites like donut holes. You could also serve then with a little ice cream for dessert. They’re that versatile!
Typically, they’re served and celebrated around Christmas time. Similar to how some schools sell pizza as a fund raiser, the Danish sell frozen versions ready to cook as a fund raiser for schools. That just blows my mind. Doesn’t it blow yours? It makes me wonder what schools in other countries use as fund raisers for their kids.
I would definitely buy a bunch of these scrumptious puffs of Pumpkin Cheesecake Ebelskiver goodness.
The batter is very light with a hint of sweet. I added some cinnamon and a pinch of nutmeg to my batter. You could eat Pumpkin Cheesecake Ebelskiver on their own without filling them. I even thought about adding pumpkin to the batter but decided to go the cheesecake route. Maybe I’ll try that next year!
I will confess, that it takes a minute to learn how to turn Pumpkin Cheesecake Ebelskiver. I used a long toothpick, but some use a knitting needle, a fork, or a special tool to turn them. And there’s two methods for turning them. Both are perfectly fine. One gives you an oblong ebelskiver and the other gives you perfectly round ebelskiver.
To get the round ebelskiver you need to do a quarter of a turn each time. This is a skill I did not master. There’s plenty of videos out there. I did not possess the patience or skill to obtain the spherical ebelskiver. But now that I have the pan, I have plenty of time to learn. Stay tuned for more recipes using this pan.
I’m perfectly happy with the oblong shaped Pumpkin Cheesecake Ebelskiver. Aren’t you? I can’t imagine you would turn them down because they’re not perfectly round. You would devour just like we did! Especially now that you know they’re made with Dixie Crystals sugar.
Ebelskiver are filled pancakes cooked in a pan make specifically for them. Pumpkin Cheesecake Ebelskiver are filled with creamy, pumpkin cheesecake filling surrounded by a simple, sweet batter for a little bite of pumpkin goodness. #PumpkinWeek
- 4 tablespoons butter, melted
- 2 eggs
- 2 tablespoons sugar
- 1 1/2 cups buttermilk
- 1 1/2 cups flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon, divided
- 4 ounces cream cheese
- 1/2 cup pumpkin
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
- pinch nutmeg
- Separate eggs yolks and place them in a mixing bowl with the 2 tablespoons granulated sugar. Place the egg whites in a small mixing bowl,
- Whisk the egg yolks and sugar together until they are light and turn a pale yellow color.
- Combine the flour with the baking powder, baking soda, salt, and 1/2 teaspoon ground cinnamon. Stir with a whisk.
- Whisk the buttermilk into the egg mixture.
- Stir the flour mixture into the egg mixture until just combined. Set aside.
- Beat the egg whites until stiff peaks. Carefully fold the egg whites unto the batter until incorporated.
- Cream the pumpkin, cream cheese, brown sugar, vanilla extract, nutmeg, and remaining cinnamon until smooth.
- Heat an ebelskiver pan on medium heat. Brush the wells with butter and spoon 2/3 tablespoon of batter into the wells. Carefully spoon 1/2 teaspoon pumpkin mixture into the center of each ebelskiver. Top with 1/2 tablespoon of batter and cook until they are golden and start to pull away from the pan.
- Here’s the tricky part! Grab a skewer and carefully flip them over by pressing the skewer to the bottom of the pan and pushing the ebelskiver towards you. You may need to adjust them slightly to make sure they’re completely turned over. It does take some getting used to but after about the third pan, I had it pretty much down. So, be patient.
- Continue cooking until they’re golden brown on the other side. Remove them from the pan by carefully grabbing the top (which isn’t too hot but be careful) or stabbing them with the skewer. Remove to plate to cool before dusting with powdered sugar. Repeat with remaining batter and pumpkin mixture.
Welcome to #PumpkinWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures!
This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity.
Here are today’s #PumpkinWeek recipes:
- Caramel Pumpkin Spice Latte from Hezzi-D’s Books and Cooks
- Cold Brew Iced Pumpkin Spice Latte from The Nifty Foodie
- Slow Cooker Pumpkin Apple Cider from The Crumby Kitchen
- Chicken Enchiladas with Pumpkin Sauce from House of Nash Eats
- Creamy Pumpkin Risotto from Rants From My Crazy Kitchen
- Harvest Pumpkin Soup from Everyday Eileen
- Pumpkin & Sausage Pizza from Hardly A Goddess
- Pumpkin Carbonara from The Redhead Baker
- Pumpkin Chili from The Chef Next Door
- Savory Pumpkin Gnocchi from Platter Talk
- Pumpkin Quiche from Jonesin’ For Taste
- Stuffed Pumpkin from A Day in the Life on the Farm
- Taiwanese Pumpkin Rice Noodles from Caroline’s Cooking
Baked Goods & Desserts:
- Chai Frosted Pumpkin Oatmeal Cookies from Who Needs A Cape?
- Chocolate Chip Pumpkin Skillet Cookie from The Bitter Side of Sweet
- Pumpkin Pecan Pie Dump Cake from For the Love of Food
- Chocolate Swirled Pumpkin Cheesecake from Karen’s Kitchen Stories
- Classic Pumpkin Roll from Cookaholic Wife
- Glazed Pumpkin Chocolate Chip Scones from Family Around the Table
- Make-Ahead Pumpkin-Chai Egg Bites from Wholistic Woman
- No Bake Pumpkin Cookies from Seduction In The Kitchen
- Pumpkin Cake Pops from The Beard and The Baker
- Pumpkin Cheesecake Ebelskiver from A Kitchen Hoor’s Adventures
- Pumpkin Cinnamon Rolls from Amy’s Cooking Adventures
- Pumpkin Cookie Bars from Eat Move Make
- Pumpkin Ice Cream Pie from 4 Sons ‘R’ Us
- Pumpkin Noodle Kugel from The Spiffy Cookie
- Pumpkin Oatmeal Chocolate Chip Cookies from Sweet Beginnings
- Pumpkin Peanut Butter Cups from It Bakes Me Happy
- Pumpkin Pie Pull Apart Muffins from Daily Dish Recipes
- Pumpkin Snickerdoodles from The Mandatory Mooch
- Pumpkin Spice Latte Whoopie Pies from Strawberry Blondie Kitchen
- Pumpkin Spice Pancakes from April Golightly
- Pumpkin Spice Popovers from Grumpy’s Honeybunch
- Pumpkin Stuffed French Toast from Cindy’s Recipes and Writings
- Semi-Homemade Pumpkin Angel Food Cake from Love and Confections
Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own.