Maple Pumpkin Cheesecake Recipe

Maple Pumpkin Cheesecake Recipe

Thanksgiving may be over, but this maple pumpkin cheesecake is the perfect way to use up the last of the pumpkin.

Ingredients

For the base

• 200g digestive biscuits
• ¼ teaspoon ground ginger
• 1 tablespoon Pure Maple Syrup, Dark Robust
• 70g butter, melted

For the filling

• 235g cream cheese, at room temperature
• 250ml Pure Maple Syrup, Dark Robust
• 375ml sour cream
• 125ml double cream
• 250ml pumpkin purée
• 4 tablespoons plain flour
• 3 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• Pinch of ground cloves
• Pinch of salt
• 4 eggs

Instructions

1. Line a 9-inch springform tin with parchment paper and preheat the oven to 180C or 160C fan.
2. Blitz the digestive biscuits and ground ginger in a food processor until fine. Add the maple syrup and gradually pulse in the melted butter until combined. Press the mixture firmly into the base of the tin, smoothing with the back of a spoon. Bake for 10 minutes, then set aside to cool on a wire rack.
3. To make the filling, beat the cream cheese in a stand mixer and slowly add the maple syrup. Mix in the sour cream, double cream, and pumpkin purée, beating well after each addition. Add the flour one tablespoon at a time, followed by the spices and salt. Scrape down the bowl to ensure everything is fully combined.
4. Add the eggs one at a time, mixing gently and taking care not to overwork the batter. Scrape down the bowl between each addition.
5. Wrap the outside of the springform tin tightly with foil. Place it into a deep roasting tray and add about 3cm of hot water to create a bain marie.
6. Pour the filling into the tin and bake in the centre of the oven for 1 hour. Turn off the oven and leave the cheesecake inside for a further hour.
7. Remove from the oven and allow to cool completely, then refrigerate for at least 4 hours or overnight before removing from the tin.