Maple pumpkin cheesecake

Delicious pumpkin cheesecake, perfect for those who adore this vegetable :). This time, it’s a pumpkin cheesecake with maple syrup and pecans. Made with sweetened condensed milk for an extra creamy texture, gently spiced with warming autumn flavours, and topped with whipped cream – almost like a pumpkin spice latte in dessert form…

Which pumpkin do I use for baking? In Poland, a great variety for baking is Hokkaido pumpkin, known in the UK as Red Kuri squash. It has a delicate flavour, a slightly floury texture, and a deep orange colour. It’s wonderfully versatile in the kitchen.

Ingredients for the base:

• 80 g pecans
• 125 g digestive biscuits
• 80 g butter, melted

Place the pecans, biscuits and melted butter into a food processor and blitz until the mixture resembles wet sand. If you don’t have a processor, place the biscuits in a sturdy bag and crush them with a rolling pin, then mix with finely chopped pecans and melted butter.

Line the base of a 23 cm springform tin with baking parchment. Press the biscuit mixture firmly into the base, smoothing it out evenly.

Bake at 175°C for about 12 minutes, or until lightly golden. Remove and leave to cool.

Wrap the outside of the tin twice with aluminium foil – the cheesecake will be baked in a water bath*.

Ingredients for the cheesecake filling:

• 650 g full-fat or semi-skimmed curd cheese (or cream cheese), finely ground
• 400 g sweetened condensed milk
• 400 g pumpkin purée
• 3 large eggs
• ¼ cup maple syrup
• 1½ teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 tablespoon potato starch (or cornflour)

All ingredients should be at room temperature.

Place everything into a mixing bowl and mix until just combined, either with a mixer or a whisk. Do not overmix, as incorporating too much air will cause the cheesecake to rise and then sink. Pour the filling over the prepared base.

Bake at 160°C for about 75 minutes in a water bath*. The surface should be set and slightly firm to the touch. If needed, extend the baking time slightly. Remove from the oven, allow to cool, then chill in the fridge – ideally overnight.

Before serving, whip the cream and decorate the cheesecake. Sprinkle with maple pecans (recipe below).

Ingredients for the whipped cream:

• 250 ml double cream, chilled
• 2 teaspoons icing sugar

Whip the cream with the icing sugar until soft peaks form.

Ingredients for maple pecans:

• ¾ cup pecans
• ¼ cup maple syrup
• a pinch of salt

Line a work surface with aluminium foil.

In a small saucepan, combine the pecans and maple syrup. Heat, stirring, until it comes to the boil. Cook for 2 – 3 minutes, until the syrup thickens and coats the nuts. Transfer the pecans onto the foil, separating them with a fork. Lightly sprinkle with salt and leave to cool for about an hour.

Baking in a water bath: Place the cheesecake tin into a larger baking dish and pour in boiling water until it reaches halfway up the sides of the tin. The steam creates a humid environment, ensuring the cheesecake bakes evenly, remains smooth, doesn’t crack, and keeps its wonderfully creamy texture.

Enjoy!

Source of inspiration – Cooking On The Side.