I’ve been wanting to try some of your ideas for quite some time now. If only you’d posted this a week ago when I was making my first ever cheesecake. I’ll be sure to use this recipe for my next endeavour.
The facial expression for “Snip the tip” is just perfect – I laughed out loud.
(Also, it’s still awfully difficult to figure out how to get from the link in your RSS feed to the actual recipe page; I expected that clicking the link would take me straight there, but it didn’t. So then I expected that clicking the title of the post would take me straight there, but it didn’t. I had actually given up, when I thought to try clicking on the picture, and that worked.)
Your recipes are amazing, not to mention I LOVE to read them, I mean, reading a regular recipe is just boring. But you make it fun! I’ve tried most of them and they have all come out great. Can’t wait for the book to come out!
Even for a baking failure such as myself, I managed to whip this up. You, sir, are a fabulous source for easily made, delicious tasting noms. I thank you. And so does my sweet tooth lol Well done!
(For an added tang to the cheesecake part, I added a touch more sugar and a splash of lemon. Not my idea, but it seemed to add a little something. Thought you might like to try ^_^)
Always looks delicious, and never can wait to make it.
Loren, I would suggest making chocolate sauce on your own in a bain marie (saucepan with chocolate chips over a saucepan with boiling water). Once melted, add a little milk and sugar, maybe some vanilla and voila, chocolate sauce. If you want it thicker, you can try to find lecithin (an emulsifier). But, I think it’ll do just fine without.
Why, good sir, you are freaking awesome ^_^ But besides that these all look delicious (just in case enough people haven’t told you) And I am so pumped for you and this book! Keep goin! Me and the boyfriend are dying to try your chili recipe among the others. And I kinda really wanna make your pancakes and I don’t even like pancakes
@Loren – here in the Czech Republic is stuff like nutella, only made from peanuts. It is under the TM Nugeta and does not contain hazelnuts. No, not peanut butter, really chocolatey goo…
On the other hand, how about leaving some butter out of the fridge and when it’s soft, mix it with cocoa powder and sugar to your taste?
Or putting aside a spoon or two of the mixture before adding the pumpkin and mixing the cocoa powder (or melted chocolate) there?
AWESOME! I stumbled upon your blog through StumbleUpon, and I am SO glad that I did! I check everyday to see if you posted anything. The little stickman is my absolute favorite part. C:
Instead of apple pie spice, why not try pumpkin pie spice? It consists of cinnamon, ginger, nutmeg, allspice, mace, and clove. I think it would complement the pumpkin nicely, n’est pas?
@Alec: “accrue” is actually even more fitting than “acquire”, because it means “gather”. So by using “accrue”, Jonathan allows us to use grocery items we already have on hand instead of sending us off to the store to buy/acquire everything. Learn something new every day!
Jonathan T Capps: I LOVE this blog/online-cookbook/webcomic! You manage to make delicious (looking) food and be a cool dude and actual artist at the same time. Thank you and let us know if/when your cookbook/graphic cooking novel comes out, alright?!
Sweet baby Jesus!
This sounds so good! Sadly, I am a poor college student who doesn’t have the proper place or equipment to store such an amazing item.
You, sir, are amazing.
Hats off to you.
Did you know? Making graham cracker pie crust is stupid easy. It literally involves mashing up graham crackers and then packing them onto the bottom of a tin. No need to buy one; look it up!
Baked this today. Had to add a bit of flour to thicken up the cream cheese mixture. I think the cheap cream cheese I bought was too thin. Also I used a bit more pumpkin because I love pumpkin.
Had a bit of trouble swirling the Nutella, because I’ve never used Nutella before (shame on me for that; it’s delicious, I’ve found), and I didn’t know not to refrigerate it. It was a bit too firm.
Cake made. I added a little lemon juice and 3/4 cup of pumpkin instead of 1/2. I felt it could use a little more pumpkin flavor so I did, but you could easily scale it either way. Came out great though I did overcook it a little. Keep in mind that it does not look done when it is done – middle should still be jiggly.
I had some left over pumpkin batter so I put it in little ramekins with put a dollop of neutella on top. Those came out great, just bake them for like 25-30 minutes.
A quick tip:
A cheesecake is not so different than a custard. So, if anyone is have an issue with the top “cracking” simply add a half inch of water to a baking pan and sit the cake inside the pan. Cook as regular. This adds moisture to the oven preventing the cheesecake from cracking. ^_^
I had a problem with my graham pie crust. It pulled up a good chunk of it when I was spreading the bottom layer around. I haven’t baked it yet, so we’ll see how it turns out. Any ideas for avoiding that?
Your blog is intolerably delightful, but it needs a bit more content… I would gladly contribute my bookshelf of cookbooks for your modification and addition to the site.
But seriously. I want all recipes to have stickman telling me what to do.
You have talent my friend. Video game, and cooking talent. So keep swooning the ladies with the Nina Simone, and keep on cooking…just a small slice of advice, buy organic besides the necessities to teach a kid, otherwise nice recipes, and right on.
Instead of straight baking the cheesecake in the oven; place it in a water bath for an hour. The cream cheese filling mix is nothing more than an egg custard and baking it straight will cause the eggs to scramble. Using a water bath will set the custard and make the cake smooth and creamy.
Also Nothingxs, you may consider any harder fruits (apples and pears,) but those pumpkin purees have seasonings such as Nutmeg, Cinnamon, and clove, so if you puree your own fruit you’ll want to spice them up a bit.
Things i experienced: Power drills work just as well as handmixers and if your nutella isn’t warm, it comes out looking like a turd. Haven’t figured out if that was a bad thing
Looks delicious. I might make it myself although I think I would use pumpkin spice instead. One question though: Is that your bourbon-whipped cream on the cheesecake?
On the subject of buying a bunch of expensive spices, try the bulk section of your local megamart. You can buy a lot of different spices there on the cheap. Also, you can purchase as much as you need rather than buying a whole jar of something you may only use a few times a year.
my ONLY complaint about your site…
sometimes, when i’m scrolling down, that pattern on the sides really starts to make my head hurt.
my only OTHER complaint about your site….
i may be eating too much now…
I just made this today and it came out very tasty although I think I may have undercooked mined. As always when I’m checking out your recipes I’m baffled by the amount of people that just seem to comment to split hairs on word choices. Accrue/Acquire Fajita/Burrito? Geez, it’s a recipe not a novel.
Hey bro. I really like your recipes. They are easy and fun to make. Im kinda sure many other college/university students find this site useful. keep it up bro
Excellent recipe. The hardest part was getting the Nutella into the stupid bag. lol I added a little extra pumpkin to mine, b/c 1/2 cup didn’t seem like enough and used a 2 extra servings pie shell. Will make again…and again…and again!
Have you ever thought of applying this principle for a website/book dedicated to children that teaches the order of events and procedural practices. There are not a lot of sites that do a good job of this and I think your work really lends itself to this end.
You live in the South. How do I know? Your canned pumpkin is Laura Lynn brand, which is the store brand for Ingles grocery store. And I know this pumpkin cheesecake is delicious, because all the things you make are delicious.
It looks delicious. I plan on trying it soon. I should mention, though, it is never a good idea to put things in the fridge with uncooked chicken,even if it is still wrapped. The utmost care should be taken to avoid any type of cross contamination.
Love the blog…and the comments! This is very inventive stuff. For those who have trouble with the graham cracker crust, add melted butter (and make sure that it is smoothly patted down). But, umm, what the heck is this Skyrim to which you refer? Never heard of it!
Loren, There are other “nutellas” in the peanut butter section of the supermarket. There are many nut variations. I would make a Mocha slurry with Starbucks Mocha mix but I’m addicted to that stuff.
Tyler, Your blog is so awesome!!! Love it, Love it Love it! On my blog I pair food blogger’s recipes with wine so I’ll let you know when I feature one of your recipes. This particular recipe is one I plan to try at home!
I came across this post on StumbleUpon and I love your website. The comics make cooking (which I often perceive as a stressful activity), a little more fun!
Tyler- this was my first trip through your blog and I must say I am impressed. I have 4 kids and I showed them ur graphics and recipes and now they want to make it because somebody cool(thats u) said so. You should really make a kid oriented page.
[...] listed is for food/cooking websites, so they presented me with this gem…More specifically this recipe. It’s one of those concoctions that made my jaw drop, my stomach rumble while my brain [...]
Thanks to you I’ve discovered the joy of making cheesecake and have since made a raspberry-nutella variant and a blackberry-nutella variant. Both are delicious. Thank you for these, they make cooking fun.
I have the same name as the blonde bard in The Winking Skeever… WHEN ARE YOU POSTING MORE RECIPES?!?! I DEMAND MORE NOW! These are the best, I’m a visual learner.
This was probably my third time baking, and it came out PHENOMENALLY.
I used neufchatel instead of cream cheese because:
1. It’s healthier.
2. I accidentally bought neufchatel instead of cream cheese because I grabbed the first box of Philadelphia I saw and didn’t know they made anything besides American cream cheese.
But cheesecake can be made with a variety of different cheeses, and neufchatel definitely works.
[...] for all of us. This week, Wesley and I hotsed. Wesley made this beauty of a cheesecake: pumpkin nutella cheesecake. Please take a minute to appreciate the amazingness this dessert. It took a lot of will power [...]
Just came across your site recently due to Imgur! I must say that your site will be included in the websites I frequent when looking for new stuff to make! This recipe, for instance? This is joining the ranks of my Thanksgiving dinner table later in the week!
I love this cheesecake, been making it since you put it out on random occasions that called for desserts, but one thing about this and most of the recipes is that there’s virtually no way I can print these out. I know you have things to do, we all do, but it would be great to not take my computer into the kitchen everytime I cook something that takes up all the room x] *hint hint*<3 maybe in the future, though I know getting your book will help me out with that when it comes out.
[...] deliciousness together, to take to our family’s Thanksgiving meal! The recipe can be found here and the printable banner here. It’s called Pumpkin Cheesecake with Nutella Swirl. Enough [...]
I’m making this once again for Thanksgiving desert. And thank heavens I bought a hand mixer for these because last time I became a one armed muscle builder trying to mix it with a whisk.
I just made this and it looks soooooooo good, I can’t wait for the rest of my family to enjoy it! Thank you for including two of my favorite things, Nutella and cheesecake! YUM!
I made this and your pineapple chicken fajitas for Thanksgiving dinner (we had a Mexican-food themed Thanksgiving), and they both went over wonderfully! Thanks for your recipes, man!
Great recipe. The great thing is that, before adding the pumpkin and spices, this makes a great base cheesecake. I’ve had success making a chocolate cheesecake (use 1/2 cup toll-house chips melted in a double boiler) and a key lime cheesecake (use lime zest and juice from 3-4 key limes or 2 regular limes).
I totally tried this today! The only thing that didn’t work out very well was that the inside ended up being..not cheesecake-y. Like..it was runny..I think I used the wrong pumpkin thing cus my mix didn’t end up all shapey like yours, it was runny..I’m kind of bummed, but it’s still good. I mean, first time doing anything like this, mistakes happen and I’m learning from them. Great recipe, easy to follow. (:
So I made this cheesecake really hoping that it would turn out as nice and pretty as yours did… it did not. I could not for the LIFE of me get the damn pie to cook all the way through. After almost an hour and a half in the oven I just had to give it up. The middle was all mushy and the edges were starting to burn… not cool. This recipe looks delicious, but it doesn’t look like I will be able to cook it correctly
January 4th, 2012 at 5:23 am
I’ve been wanting to try some of your ideas for quite some time now. If only you’d posted this a week ago when I was making my first ever cheesecake. I’ll be sure to use this recipe for my next endeavour.
January 4th, 2012 at 5:31 am
I used to be a chef like you, but then I took a Hand-mixer to the knee…
January 4th, 2012 at 6:35 am
YUM FRIGGIN YUM
January 4th, 2012 at 9:32 am
I’m not a big cheesecake person, but i may need to try this!
..first?
January 4th, 2012 at 9:41 am
this looks sooooooooo good
January 4th, 2012 at 10:14 am
The facial expression for “Snip the tip” is just perfect – I laughed out loud.
(Also, it’s still awfully difficult to figure out how to get from the link in your RSS feed to the actual recipe page; I expected that clicking the link would take me straight there, but it didn’t. So then I expected that clicking the title of the post would take me straight there, but it didn’t. I had actually given up, when I thought to try clicking on the picture, and that worked.)
January 4th, 2012 at 10:29 am
Mmmmm! Cake!
(and Skyrim!)
Extra bonus points for using pumpkin – just had one weighing 3kgs at home. Well, soup and baked pieces with rosemary and garlic were good as well…
January 4th, 2012 at 10:32 am
In panel #2, you use the world “accrue”. I think a more accurate word to use would be “acquire”.
I think I may try this recipe!
January 4th, 2012 at 11:35 am
That looks absolutely divine. You sir are a genius!
January 4th, 2012 at 11:36 am
Oh. My. God.
I wonder if I should attempt other variations once I am done with THIS.
January 4th, 2012 at 12:10 pm
good to see you back Tyler- been dying for a new recipe. def trying this soon
January 4th, 2012 at 12:11 pm
I will make this. I will eat it. And then, I will be content.
January 4th, 2012 at 1:09 pm
Oh my gosh this looks so delicious.
I’m allergic to hazelnuts though, anybody have any ideas about substitutions for the Nutella?
January 4th, 2012 at 1:21 pm
Your recipes are amazing, not to mention I LOVE to read them, I mean, reading a regular recipe is just boring. But you make it fun! I’ve tried most of them and they have all come out great. Can’t wait for the book to come out!
January 4th, 2012 at 4:44 pm
You. Are. Awesome. =)
Thanks for adding so much awesome to the internet and my kitchen haha, Loving all your recipes, keep em coming!
January 4th, 2012 at 6:06 pm
Even for a baking failure such as myself, I managed to whip this up. You, sir, are a fabulous source for easily made, delicious tasting noms. I thank you. And so does my sweet tooth lol Well done!
(For an added tang to the cheesecake part, I added a touch more sugar and a splash of lemon. Not my idea, but it seemed to add a little something. Thought you might like to try ^_^)
Thanks again!
January 4th, 2012 at 6:14 pm
Always looks delicious, and never can wait to make it.
Loren, I would suggest making chocolate sauce on your own in a bain marie (saucepan with chocolate chips over a saucepan with boiling water). Once melted, add a little milk and sugar, maybe some vanilla and voila, chocolate sauce. If you want it thicker, you can try to find lecithin (an emulsifier). But, I think it’ll do just fine without.
January 4th, 2012 at 7:42 pm
Why, good sir, you are freaking awesome ^_^ But besides that these all look delicious (just in case enough people haven’t told you) And I am so pumped for you and this book! Keep goin! Me and the boyfriend are dying to try your chili recipe among the others. And I kinda really wanna make your pancakes and I don’t even like pancakes
January 4th, 2012 at 9:10 pm
Looks great! Just one question, what’s the topping you put on it? Wanna put that in my mouth too. o__o
January 4th, 2012 at 11:10 pm
You will you will rock us!!
January 4th, 2012 at 11:47 pm
HOLY FFFFUUUUUUU– this looks so tasty.
January 5th, 2012 at 12:07 am
Would you recommend the whippersnapper whipped cream or just plain ol’ whipped cream?
@Andrew – 9GAG?
January 5th, 2012 at 12:14 am
I love your stuff!
January 5th, 2012 at 1:54 am
i am loving ur no nonsense cooking!!
new reader, huge fan!
January 5th, 2012 at 9:48 am
@Loren – here in the Czech Republic is stuff like nutella, only made from peanuts. It is under the TM Nugeta and does not contain hazelnuts. No, not peanut butter, really chocolatey goo…
On the other hand, how about leaving some butter out of the fridge and when it’s soft, mix it with cocoa powder and sugar to your taste?
Or putting aside a spoon or two of the mixture before adding the pumpkin and mixing the cocoa powder (or melted chocolate) there?
January 5th, 2012 at 4:25 pm
AWESOME! I stumbled upon your blog through StumbleUpon, and I am SO glad that I did! I check everyday to see if you posted anything. The little stickman is my absolute favorite part. C:
January 5th, 2012 at 11:21 pm
Instead of apple pie spice, why not try pumpkin pie spice? It consists of cinnamon, ginger, nutmeg, allspice, mace, and clove. I think it would complement the pumpkin nicely, n’est pas?
January 6th, 2012 at 10:54 am
@Alec: “accrue” is actually even more fitting than “acquire”, because it means “gather”. So by using “accrue”, Jonathan allows us to use grocery items we already have on hand instead of sending us off to the store to buy/acquire everything. Learn something new every day!
Jonathan T Capps: I LOVE this blog/online-cookbook/webcomic! You manage to make delicious (looking) food and be a cool dude and actual artist at the same time. Thank you and let us know if/when your cookbook/graphic cooking novel comes out, alright?!
January 6th, 2012 at 3:11 pm
What’s this F thing you’re talking about? My oven does everything in C’s.
Whoever’s wondering though, it’s 160ish degrees C.
January 6th, 2012 at 5:28 pm
Sweet baby Jesus!
This sounds so good! Sadly, I am a poor college student who doesn’t have the proper place or equipment to store such an amazing item.
You, sir, are amazing.
Hats off to you.
January 6th, 2012 at 7:30 pm
@Cody – #!@$ 9GAG. Imgur 4 lief!
January 8th, 2012 at 9:52 pm
Desperately needs more stickman. I love the recipe, but desperatley needs more stickman.
January 9th, 2012 at 7:58 pm
Did you know? Making graham cracker pie crust is stupid easy. It literally involves mashing up graham crackers and then packing them onto the bottom of a tin. No need to buy one; look it up!
January 10th, 2012 at 1:26 am
This is amazing. Pure, simple deliciousness. Your blog is hands down one of my favorites, keep it up!!! Thanks Tyler!
January 10th, 2012 at 11:30 am
loving this! i’ve made a similiar one.. really good! we had it for thanksgiving
January 10th, 2012 at 11:42 pm
Baked this today. Had to add a bit of flour to thicken up the cream cheese mixture. I think the cheap cream cheese I bought was too thin. Also I used a bit more pumpkin because I love pumpkin.
Had a bit of trouble swirling the Nutella, because I’ve never used Nutella before (shame on me for that; it’s delicious, I’ve found), and I didn’t know not to refrigerate it. It was a bit too firm.
Still, it came out delicious. Good shit.
January 11th, 2012 at 10:35 pm
This looks delicious!
I just discovered this website, I love it.
January 12th, 2012 at 3:24 am
I don’t know what’s pureed pumpkin. I’ve never seen it before, at last by this name. Can anyone explain a bit? It’s like pumpkin cream but in dust?
January 14th, 2012 at 3:00 pm
Going to be making this tonight, I ill report back with results.
January 14th, 2012 at 9:33 pm
You have committed crimes against Skyrim and her people.This cheesecake is so good that it’s illegal.
January 15th, 2012 at 12:59 pm
Cake made. I added a little lemon juice and 3/4 cup of pumpkin instead of 1/2. I felt it could use a little more pumpkin flavor so I did, but you could easily scale it either way. Came out great though I did overcook it a little. Keep in mind that it does not look done when it is done – middle should still be jiggly.
I had some left over pumpkin batter so I put it in little ramekins with put a dollop of neutella on top. Those came out great, just bake them for like 25-30 minutes.
January 16th, 2012 at 1:32 am
A quick tip:
A cheesecake is not so different than a custard. So, if anyone is have an issue with the top “cracking” simply add a half inch of water to a baking pan and sit the cake inside the pan. Cook as regular. This adds moisture to the oven preventing the cheesecake from cracking. ^_^
January 16th, 2012 at 3:22 am
I used to make cheesecake, then I took an arrow in the knee
January 16th, 2012 at 6:39 pm
I’m not much of a pumpkin fan but cheesecake and nutella sounds delicious. If I take out the pumpkin flavoring will that result in normal cheesecake?
January 17th, 2012 at 7:54 am
I find it mildly disturbing you have the exact same mugs as me.
January 22nd, 2012 at 12:32 am
This turned out great the first time, and this time, I’m replacing the nutella with white chocolate.
January 22nd, 2012 at 6:58 pm
I had a problem with my graham pie crust. It pulled up a good chunk of it when I was spreading the bottom layer around. I haven’t baked it yet, so we’ll see how it turns out. Any ideas for avoiding that?
January 24th, 2012 at 2:33 am
Your blog is intolerably delightful, but it needs a bit more content… I would gladly contribute my bookshelf of cookbooks for your modification and addition to the site.
But seriously. I want all recipes to have stickman telling me what to do.
I adore your blog! Please update more often
January 24th, 2012 at 3:34 am
You have talent my friend. Video game, and cooking talent. So keep swooning the ladies with the Nina Simone, and keep on cooking…just a small slice of advice, buy organic besides the necessities to teach a kid, otherwise nice recipes, and right on.
January 25th, 2012 at 8:17 pm
First attempt was a failure, second was….Delicious! Really good recipe. Even got my boyfriend’s mom to warm up to me
January 31st, 2012 at 2:21 am
What other pureed ingredients can we use besides pumpkin? What else is a good fit on a cheesecake? Inquiring minds want to know.
February 1st, 2012 at 4:10 am
O…M…G… I love this Recipe! ^__________^ Seriously love It!
February 6th, 2012 at 2:02 am
I made it but I have a cold and can barely taste anything, let alone this (most likely delicious) dish.
February 6th, 2012 at 3:00 am
Instead of straight baking the cheesecake in the oven; place it in a water bath for an hour. The cream cheese filling mix is nothing more than an egg custard and baking it straight will cause the eggs to scramble. Using a water bath will set the custard and make the cake smooth and creamy.
Also Nothingxs, you may consider any harder fruits (apples and pears,) but those pumpkin purees have seasonings such as Nutmeg, Cinnamon, and clove, so if you puree your own fruit you’ll want to spice them up a bit.
February 7th, 2012 at 9:11 pm
Awesome recipe. Love the Portal reference. The cake is not a lie in this case though.
February 9th, 2012 at 12:49 am
WOW! This looks amazing! Love this post! Found you via StumbleUpon!
February 10th, 2012 at 9:19 pm
These comics are awesome! Great job. You’re actually a pretty skilled artist, I’m impressed. Recipes look great, too. Keep it up!
February 12th, 2012 at 11:29 pm
Made this a couple weeks ago, and i’ve gotta say, you’ve got a gift. It was delicious.
February 13th, 2012 at 1:05 am
Things i experienced: Power drills work just as well as handmixers and if your nutella isn’t warm, it comes out looking like a turd. Haven’t figured out if that was a bad thing
February 13th, 2012 at 9:32 pm
A Nutella Cheesecake recipe? A girl who has heart-shaped irises for both Nutella and Cheesecake? And you say Valentines is tomorrow?
::like a boss::
February 16th, 2012 at 1:59 am
I love these comics, saw the first one a long time ago, and always waited for more
February 16th, 2012 at 2:58 am
Looks delicious. I might make it myself although I think I would use pumpkin spice instead. One question though: Is that your bourbon-whipped cream on the cheesecake?
February 23rd, 2012 at 1:42 am
On the subject of buying a bunch of expensive spices, try the bulk section of your local megamart. You can buy a lot of different spices there on the cheap. Also, you can purchase as much as you need rather than buying a whole jar of something you may only use a few times a year.
February 26th, 2012 at 6:14 am
my ONLY complaint about your site…
sometimes, when i’m scrolling down, that pattern on the sides really starts to make my head hurt.
my only OTHER complaint about your site….
i may be eating too much now…
March 11th, 2012 at 1:16 am
I just made this today and it came out very tasty although I think I may have undercooked mined. As always when I’m checking out your recipes I’m baffled by the amount of people that just seem to comment to split hairs on word choices. Accrue/Acquire Fajita/Burrito? Geez, it’s a recipe not a novel.
March 13th, 2012 at 9:10 am
Hey bro. I really like your recipes. They are easy and fun to make. Im kinda sure many other college/university students find this site useful. keep it up bro
March 17th, 2012 at 3:14 am
I’ve been making a pumpkin cheesecake for a while, but I may have to try this variant.
Half chocolate cheesecake and half peanut butter cheesecake layered is also really good.
March 21st, 2012 at 10:43 pm
I just made it today and it came out pretty well. I even got fancy with the swirling.
http://i.imgur.com/nrHIb.jpg
March 28th, 2012 at 4:12 pm
Looks delicious, did you use your homemade whipped cream to put on top of it?
April 1st, 2012 at 8:46 am
I made this yesterday and it’s the best cheesecake I’ve ever made! Thanks for the recipe!
April 17th, 2012 at 10:03 pm
What do you suggest using instead of the cinnamon? Or would you suggest just taking it out of the recipe?
April 18th, 2012 at 4:07 pm
Yes. I will make this next. I really enjoy your dessert recipes.
April 18th, 2012 at 8:35 pm
you make baking pastries and desserts look like a manly endeavor.
April 22nd, 2012 at 5:11 am
try adding juice and zest of a lemon. the acid will cut thru the sweetness of the pumpkin and sugar giving an incredible balance.
April 23rd, 2012 at 2:11 pm
I love your presentation – nothing is left to question, and it is visually aesthetic to boot!
Oh, and uhhhh, the recipe is da bomb!
) Going to give it a swirl soon….groany joke!
April 23rd, 2012 at 4:14 pm
Favorite post yet!!
This cheesecake would be devoured in seconds at my place.
Excellent allocation of wait time, by the way.
April 26th, 2012 at 2:11 pm
I love your blog. It makes cooking and baking WAY more entertaining. Needs more cowbell though.
May 1st, 2012 at 11:48 pm
This is the best thing I have seen all day. Just great, I love it
May 3rd, 2012 at 12:03 pm
Even though I’m a pumpkin purist (and therefore would leave the nutella out), I definitely want to make this RIGHT now. I don’t care that it’s May.
May 4th, 2012 at 12:09 am
I used to be a pie maker like you once, until i took an arrow to the knee.
May 16th, 2012 at 6:27 pm
Excellent recipe. The hardest part was getting the Nutella into the stupid bag. lol I added a little extra pumpkin to mine, b/c 1/2 cup didn’t seem like enough and used a 2 extra servings pie shell. Will make again…and again…and again!
May 16th, 2012 at 8:38 pm
I’ve heard of you…and your honeyed words.
Level 50 orc, double wielding.
May 20th, 2012 at 8:36 pm
Have you made this with a sunflower butter mixture (peanut butter substitute)…sounds good but have nut allergy issues
May 21st, 2012 at 1:19 am
This is what we would call a Wynonna recipe. Why would you spend $25 to buy all that gross crap when you could buy a nice one for less than that.
May 21st, 2012 at 8:44 pm
HAHAH, this is the first time I’ve seen your site (thank you stumbleupon!). Cooking for the limited attention span.
Lots of fun to follow and hell, I think I’m actually going to attempt this recipe for the holiday weekend.
May 22nd, 2012 at 7:31 am
He he … now can i understand the recipe.
May 25th, 2012 at 10:55 pm
Have you ever thought of applying this principle for a website/book dedicated to children that teaches the order of events and procedural practices. There are not a lot of sites that do a good job of this and I think your work really lends itself to this end.
May 26th, 2012 at 2:13 pm
Yumm! Kinda cute
May 28th, 2012 at 5:22 pm
this looks freaking awesome!
May 28th, 2012 at 10:26 pm
You live in the South. How do I know? Your canned pumpkin is Laura Lynn brand, which is the store brand for Ingles grocery store. And I know this pumpkin cheesecake is delicious, because all the things you make are delicious.
May 29th, 2012 at 11:23 am
So lovin’ the graphics as much as the recipe! Coolness!
May 29th, 2012 at 3:05 pm
1st visit to your site. a great presentation, will visit again. thanks
June 6th, 2012 at 3:18 pm
Lookin good.
June 7th, 2012 at 10:13 am
this a definite must once i acquire some nutella and skyrim.
June 11th, 2012 at 4:29 pm
It looks delicious. I plan on trying it soon. I should mention, though, it is never a good idea to put things in the fridge with uncooked chicken,even if it is still wrapped. The utmost care should be taken to avoid any type of cross contamination.
June 12th, 2012 at 7:05 pm
skyrim and pumpkin nutella swirl cheesecake?
LOVE IT!!!
June 12th, 2012 at 9:22 pm
Love the blog…and the comments! This is very inventive stuff. For those who have trouble with the graham cracker crust, add melted butter (and make sure that it is smoothly patted down). But, umm, what the heck is this Skyrim to which you refer? Never heard of it!
June 14th, 2012 at 2:11 pm
This looks like the perfect Saturday!
June 19th, 2012 at 4:00 pm
My cream cheese looked so much more runny at the beginning. :B I hope it works out!
June 22nd, 2012 at 2:54 pm
What’s the reasoning for the thin layer on the crust? To help prevent graham crumbs from mixing in?
June 28th, 2012 at 3:58 pm
Loren, There are other “nutellas” in the peanut butter section of the supermarket. There are many nut variations. I would make a Mocha slurry with Starbucks Mocha mix but I’m addicted to that stuff.
July 5th, 2012 at 1:09 pm
Tyler, Your blog is so awesome!!! Love it, Love it Love it! On my blog I pair food blogger’s recipes with wine so I’ll let you know when I feature one of your recipes. This particular recipe is one I plan to try at home!
Cheers to you!
July 12th, 2012 at 5:43 pm
I came across this post on StumbleUpon and I love your website. The comics make cooking (which I often perceive as a stressful activity), a little more fun!
July 23rd, 2012 at 1:57 pm
Clever comic design, even I can follow these directions without messing up.
What is the health/mana gain for consuming this cake?
August 4th, 2012 at 8:07 pm
I haven’t made this yet, but I just had to tell you that I LOVE the way you write. Entertaining and just delightful. Thank you, dear.
August 14th, 2012 at 2:18 pm
should be called cookin like a boss……the other sounds kinda flimsy
August 15th, 2012 at 11:20 pm
Cheesecake and Skyrim….Be mine? <3
August 19th, 2012 at 4:25 am
The way you put up the photo and the instructions of baking is very impressive! Nice work!
August 29th, 2012 at 5:10 pm
We tried making this
My boyfriend used the wrong kind of pumpkin and then didn’t mix the nutella correctly on the top.
My question is, is that grounds to stab him?
‘Cause it certainly feels like it.
August 31st, 2012 at 2:28 pm
mmm, my roomates are going to love this! can’t wait!
September 6th, 2012 at 12:00 pm
super amazing pictures and recipe! Thanks for sharing!
September 13th, 2012 at 6:36 pm
I love you.
September 17th, 2012 at 11:05 pm
Tyler- this was my first trip through your blog and I must say I am impressed. I have 4 kids and I showed them ur graphics and recipes and now they want to make it because somebody cool(thats u) said so. You should really make a kid oriented page.
September 23rd, 2012 at 5:12 pm
[...] his artichoke dip and hobo pies. And let me tell you, I would be fat and happy if I could eat his cheesecake every [...]
September 23rd, 2012 at 6:56 pm
[...] listed is for food/cooking websites, so they presented me with this gem…More specifically this recipe. It’s one of those concoctions that made my jaw drop, my stomach rumble while my brain [...]
September 27th, 2012 at 2:34 pm
Thanks to you I’ve discovered the joy of making cheesecake and have since made a raspberry-nutella variant and a blackberry-nutella variant. Both are delicious. Thank you for these, they make cooking fun.
September 29th, 2012 at 3:06 pm
I have the same name as the blonde bard in The Winking Skeever… WHEN ARE YOU POSTING MORE RECIPES?!?! I DEMAND MORE NOW! These are the best, I’m a visual learner.
October 4th, 2012 at 6:22 pm
This was probably my third time baking, and it came out PHENOMENALLY.
I used neufchatel instead of cream cheese because:
1. It’s healthier.
2. I accidentally bought neufchatel instead of cream cheese because I grabbed the first box of Philadelphia I saw and didn’t know they made anything besides American cream cheese.
But cheesecake can be made with a variety of different cheeses, and neufchatel definitely works.
October 11th, 2012 at 9:26 am
I really love to munch cheesecakes because they are oh so tasty. i really like to eat like 2 or 4 per day. .`*,.
October 11th, 2012 at 6:09 pm
You forgot to add Skyrim to supplies list.
October 21st, 2012 at 10:43 pm
Pumpkin pie spice/seasoning also works very well!
October 22nd, 2012 at 9:02 pm
Pretty legit meal if I do say so myself.
October 23rd, 2012 at 2:05 pm
This is really funky! Makes me smile
Thanks
October 24th, 2012 at 9:14 pm
Sounds soo yummy. Just the other day I was going back and forth playing Skyrim while baking cookies like a good girlfriend xD
November 5th, 2012 at 7:42 pm
I love this! Great and creative way to show us all the steps to a recipe!
November 12th, 2012 at 3:34 pm
[...] for all of us. This week, Wesley and I hotsed. Wesley made this beauty of a cheesecake: pumpkin nutella cheesecake. Please take a minute to appreciate the amazingness this dessert. It took a lot of will power [...]
November 13th, 2012 at 10:27 pm
I just made this, and it’s firming up in the fridge… Longest. Wait. Ever…
November 16th, 2012 at 2:36 pm
[...] Layered Pumpkin Cheesecake with Nutella Swirl. I .. I … (faints) [...]
November 17th, 2012 at 10:47 pm
Cheesecake and Skyrim marry me!
November 20th, 2012 at 9:03 am
Just came across your site recently due to Imgur! I must say that your site will be included in the websites I frequent when looking for new stuff to make! This recipe, for instance? This is joining the ranks of my Thanksgiving dinner table later in the week!
November 21st, 2012 at 9:47 am
I love this cheesecake, been making it since you put it out on random occasions that called for desserts, but one thing about this and most of the recipes is that there’s virtually no way I can print these out. I know you have things to do, we all do, but it would be great to not take my computer into the kitchen everytime I cook something that takes up all the room x] *hint hint*<3 maybe in the future, though I know getting your book will help me out with that when it comes out.
November 21st, 2012 at 2:19 pm
[...] deliciousness together, to take to our family’s Thanksgiving meal! The recipe can be found here and the printable banner here. It’s called Pumpkin Cheesecake with Nutella Swirl. Enough [...]
November 21st, 2012 at 3:12 pm
I’m making this once again for Thanksgiving desert. And thank heavens I bought a hand mixer for these because last time I became a one armed muscle builder trying to mix it with a whisk.
November 21st, 2012 at 3:14 pm
I just made this and it looks soooooooo good, I can’t wait for the rest of my family to enjoy it! Thank you for including two of my favorite things, Nutella and cheesecake! YUM!
November 21st, 2012 at 11:28 pm
Made this for thanks giving tomorrow it looks great, can’t wait to eat it
November 22nd, 2012 at 2:11 pm
I’m making this for thanksgiving, it’s in the oven now.
November 22nd, 2012 at 2:48 pm
This is the most delicious thing I have ever made
November 22nd, 2012 at 11:44 pm
I made this and your pineapple chicken fajitas for Thanksgiving dinner (we had a Mexican-food themed Thanksgiving), and they both went over wonderfully! Thanks for your recipes, man!
December 2nd, 2012 at 10:44 pm
munching cheesecakes is my hobby, i really love eating it.
December 22nd, 2012 at 10:14 pm
Wooo skyrim! This is really cool!
December 28th, 2012 at 1:20 pm
I actually don’t have a hand mixer… I used a food processor… worked like a charm. Yay!
January 23rd, 2013 at 6:05 pm
How much apple pie spice do we put in?
February 12th, 2013 at 2:27 am
Great recipe. The great thing is that, before adding the pumpkin and spices, this makes a great base cheesecake. I’ve had success making a chocolate cheesecake (use 1/2 cup toll-house chips melted in a double boiler) and a key lime cheesecake (use lime zest and juice from 3-4 key limes or 2 regular limes).
March 12th, 2013 at 12:17 am
I totally tried this today! The only thing that didn’t work out very well was that the inside ended up being..not cheesecake-y. Like..it was runny..I think I used the wrong pumpkin thing cus my mix didn’t end up all shapey like yours, it was runny..I’m kind of bummed, but it’s still good. I mean, first time doing anything like this, mistakes happen and I’m learning from them. Great recipe, easy to follow. (:
March 23rd, 2013 at 12:02 am
So I made this cheesecake really hoping that it would turn out as nice and pretty as yours did… it did not. I could not for the LIFE of me get the damn pie to cook all the way through. After almost an hour and a half in the oven I just had to give it up. The middle was all mushy and the edges were starting to burn… not cool. This recipe looks delicious, but it doesn’t look like I will be able to cook it correctly
March 28th, 2013 at 8:38 pm
Can we use peanut butter instead of pumpkin???