<\/p>\n

\n

Delicious pumpkin cheesecake, perfect for those who adore this vegetable :). This time, it\u2019s 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 \u2013 almost like a pumpkin spice latte in dessert form\u2026<\/em><\/p>\n<\/blockquote>\n

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\u2019s wonderfully versatile in the kitchen.<\/span><\/p>\n

Ingredients for the base:<\/span><\/p>\n

\n
• 80 g pecans<\/li>\n
• 125 g digestive biscuits<\/li>\n
• 80 g butter, melted<\/li>\n<\/ul>\n

  Place the pecans, biscuits and melted butter into a food processor and blitz until the mixture resembles wet sand. If you don\u2019t 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.<\/p>\n

  Line the base of a 23 cm springform tin with baking parchment. Press the biscuit mixture firmly into the base, smoothing it out evenly.<\/p>\n

  Bake at 175\u00b0C for about 12 minutes, or until lightly golden. Remove and leave to cool.<\/p>\n

  Wrap the outside of the tin twice with aluminium foil \u2013 the cheesecake will be baked in a water bath*.<\/p>\n

  Ingredients for the cheesecake filling:<\/span><\/p>\n

  \n
  • 650 g full-fat or semi-skimmed curd cheese (or cream cheese), finely ground<\/li>\n
  • 400 g sweetened condensed milk<\/li>\n
  • 400 g pumpkin pur\u00e9e<\/li>\n
  • 3 large eggs<\/li>\n
  • \u00bc cup maple syrup<\/li>\n
  • 1\u00bd teaspoons ground cinnamon<\/li>\n
  • 1 teaspoon ground nutmeg<\/li>\n
  • 1 tablespoon potato starch (or cornflour)<\/li>\n<\/ul>\n

    All ingredients should be at room temperature.<\/p>\n

    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.<\/p>\n

    Bake at 160\u00b0C 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 \u2013 ideally overnight.<\/p>\n

    Before serving, whip the cream and decorate the cheesecake. Sprinkle with maple pecans (recipe below).<\/p>\n

    Ingredients for the whipped cream:<\/span><\/p>\n

    \n
    • 250 ml double cream, chilled<\/li>\n
    • 2 teaspoons icing sugar<\/li>\n<\/ul>\n

      Whip the cream with the icing sugar until soft peaks form.<\/p>\n

      Ingredients for maple pecans:<\/span><\/p>\n

      \n
      • \u00be cup pecans<\/li>\n
      • \u00bc cup maple syrup<\/li>\n
      • a pinch of salt<\/li>\n<\/ul>\n

        Line a work surface with aluminium foil.<\/p>\n

        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.<\/p>\n

        Baking in a water bath:<\/strong> 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\u2019t crack, and keeps its wonderfully creamy texture.<\/p>\n

        Enjoy!<\/p>\n

        <\/p>\n

         <\/p>\n

        <\/p>\n

        Source of inspiration \u2013 Cooking On The Side<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

        Delicious pumpkin cheesecake, perfect for those who adore this vegetable :). This time, it\u2019s 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 <\/p>\n","protected":false},"author":1,"featured_media":6672,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53],"tags":[86,370,121,104,153,322,137,359],"duration":[],"tag_group":[],"class_list":["post-6671","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked-cheesecakes","tag-cinnamon","tag-condensed-milk","tag-curd-cheese","tag-double-cream","tag-maple-syrup","tag-pecan-nuts","tag-pumpkin","tag-pumpkin-puree"],"acf":[],"yoast_head":"\n