MAPLE GINGER PUMPKIN CHEESECAKE WITH WALNUTS IN MAPLE CARAMEL

MAPLE GINGER PUMPKIN CHEESECAKE WITH WALNUTS IN MAPLE CARAMEL image

Yield 1 cake

Number Of Ingredients 15

150 g digestive cookies
75 g butter, unsalted, melted and cooled
50 g candied ginger, finely cut
675 g Philadelphia cream cheese, at room temperature
1 jar of condensed milk, at room temperature
850 g pumpkin, no seeds or skin, cut in little cubes
3 eggs, bio
60 ml maple syrup
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
240 ml double cream
180 ml maple syrup
60 g walnuts
2-3 tbsp pumpkin seeds

Steps:

Vapor cook the pumpkin, until soft. Let it cool to room temperature.Preheat the oven to 160 degrees Celsius. Prepare a ring tray, with removable bottom, brush it with some butter and then put baking paper in it. Transform the cookies in rough crumbles, mix it with the candied ginger and the melted butter, then press it strongly on the bottom of the tray. This way we prepare a good support for the cream cheese filling. Mix well the cheese, until creamy, then slowly add the condensed milk. When the composition is homogenous, add eggs, maple syrup (60 ml), the pumpkin, salt, cinnamon and nutmeg. Mix slowly, without trying to hard to puree the pumpkin. Pour it in the prepared tray, over the crumb crust. Bake the cake for almost 1 hour and 15 minutes, take it out of the oven and let it cool to room temperature, then refrigerate it for a couple of hours, or better, overnight. Just before serving, prepare the maple caramel: heat the double cream and maple, bring to a boil, then let it boil on a medium fire for around 20 minutes, mixing rarely. When the syrup is more consistent, add the walnuts and pumpkin seeds. Set aside. Let cool a little. Serve with the cheesecake. Just perfect :)