This cheesecake is an interesting twist on the traditional pumpkin pie, and if you are celebrating Thanksgiving on Thursday then this would be a great dessert to make ahead ready for the big day.
Ginger, pumpkin, and maple syrup combine well in this large cheesecake that will feed a crowd (probably 12-16 people, depending on how hungry they are). Topped off with some whipped cream and pecan nuts, it really is all the flavours of autumn on a plate.
This is one of those desserts that looks like you have slaved away for hours, but is actually pretty simple to make. And, as I mentioned above, you can make this recipe the day before you want to eat and just store it in the fridge.
I used a 25cm/10 inch springform pan to make this dish and with the ingredients listed below it pretty much filled the pan to the brim.
This recipe was adapted from one that I found in my KitchenAid cookbook.
- 400g/14 oz butternut pumpkin (squash), peeled and cut into wedges
- 250g/9 oz Gingernut cookies
- 25g/1 oz pecan nuts, plus extra to decorate
- 125g/4 oz unsalted butter, melted
- 750g/26 oz Philadelphia Cream Cheese (3 packets), softened
- 100g/3.5 oz brown sugar
- 4 eggs
- 100ml/3 fl oz thickened (heavy) cream
- 3 tbsp maple syrup, plus extra to decorate
- 1 tbsp plain (all purpose) flour
- 1 and 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 200ml/6 fl oz thickened (heavy) cream, whipped, to decorate
- Heat your oven to 180C/160C fan forced/350F.
- Put the pumpkin wedges on a baking tray and cook for 30 minutes or until very tender, then leave to cool slightly whilst you make the base.
- Meanwhile, process the gingernut cookies and pecan nuts together in a food processor to get crumbs.
- Mix the cookie crumbs and melted butter in a medium bowl until combined.
- Spray a 25cm/10 inch springform pan with cooking spray and then press the crumb mixture to cover the base.
- Smooth the crumb base with the back of a spoon and then put into the freezer to chill.
- Mash the pumpkin until smooth.
- Put the cream cheese in a large bowl and beat with an electric mixer until smooth.
- Add the rest of the cheesecake ingredients (mashed pumpkin, sugar, eggs, 100ml cream, maple syrup, flour and spices) to the bowl with the cheese and beat until just smooth. It will be quite a wet mixture.
- Pour the cheesecake filling into the prepared base.
- Cook for 15 minutes at 180C/160C fan forced/350F, then turn the oven down to 130C/110C fan forced/270F and cook for 1 hour until the filling is firm to the touch.
- Turn the oven off, open the door a crack and leave the cheesecake in the oven for an hour.
- Remove the cheesecake from the oven, run a flat bladed knife around the edge and then remove the side of the pan (but leave the cheesecake on the pan base for now). Leave to cool on a wire rack for an hour, then refrigerate for 30-45 minutes.
- You can now carefully remove the cheesecake from the pan base and place on your serving plate.
- If you need to store overnight, gently cover with cling wrap and refrigerate.
- On the day of serving, drizzle over a little extra maple syrup and top with whipped cream, (you can pipe or just use a teaspoon to dollop the cream on), and some pecan nut pieces.
- Serve and enjoy!