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Autumn Pumpkin Cheesecake on a Spiced Crust with Maple Glaze - photo 1
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Autumn Pumpkin Cheesecake on a Spiced Crust with Maple Glaze

Cakes and Bakes Desserts Dishes for Special Occasions 120 min Medium 10 wyświetleń ~81.42 PLN - (0)
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Description

This recipe is the essence of autumn captured in the form of a velvety cheesecake. It is a unique combination of traditional Polish cheesecake and the American classic, pumpkin pie. The creamy, delicate cheese filling intertwines with the intensely spiced, sweet pumpkin mixture, creating a beautiful marbled mosaic on top. The whole thing rests on a crunchy, buttery crust with a hint of cinnamon and ginger, perfectly balancing the mildness of the filling. The cheesecake is baked in a water bath, ensuring a perfectly smooth surface without cracks and an incredibly creamy texture. Served with a drizzle of maple syrup and crunchy pecans, it becomes a dessert that is not only delicious in taste but also stunningly presented on the table. Perfect for special occasions, autumn evenings by the fireplace, or as the star of the holiday table.

Składniki (16)

Servings:
12
  • Butter cookies 200 g
  • Butter 100 g
  • Brown sugar 80 g
  • Ground ginger 2 g
  • Triple-ground cheesecake curd 1000 g
  • Cukier drobny do wypieków 10 łyżek
  • Egg 5 szt.
  • 30% heavy cream 150 ml
  • Potato flour 30 g
  • Vanilla extract 10 g
  • Pumpkin purée 450 g
  • Maple syrup 60 ml
  • 🌿 Przyprawy
  • Ground cinnamon 8 g
  • Ground nutmeg 2 łyżeczki
  • Ground cloves 1 g
  • ✨ Opcjonalne
  • Pecan nuts 50 g
💰 Szacowany koszt dania: ~81.42 PLN (6.78 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the base

1

Preheat the oven to 180°C (fan). Prepare a 24 cm diameter springform pan. Line the bottom of the pan with parchment paper - trace the shape of the bottom on the paper and cut out a circle. Grease the sides of the pan with a thin layer of butter. Place the biscuits in a food processor and blend into fine crumbs. If you don't have a food processor, put them in a sturdy ziplock bag and crush them with a rolling pin.

Ingredients: Butter cookies, Butter
Use a springform pan, which will make it much easier to remove the finished cheesecake. Grinding the biscuits finely is key to a compact structure of the base.
2

In a small saucepan, melt 100g of butter over low heat. In a bowl with crushed biscuits, add 30g of brown sugar, 4g (2 teaspoons) of cinnamon, and 2g (1 teaspoon) of ginger. Mix the dry ingredients. Then pour in the melted butter and mix thoroughly with a spoon until all the crumbs are moist and the mixture resembles wet sand.

Ingredients: Butter cookies, Butter, Brown sugar, Ground cinnamon, Ground ginger
Do not bring the butter to a boil, it should only be melted. Mix the butter thoroughly with the biscuits so that the base is compact and does not crumble after baking.
3

Pour the biscuit mixture into the prepared springform pan. Evenly spread it across the bottom and gently along the sides to a height of about 1-2 cm. Use the bottom of a glass or a spoon to firmly and evenly press the mixture. Place the pan in the preheated oven and bake for 10 minutes. After that time, remove it and set aside to cool completely.

Pressing the mixture firmly to the bottom and sides of the pan is very important. The more you compact it, the denser the base will be. Lower the oven temperature to 160°C (fan).

Preparation of the cheese filling

4

In a large mixing bowl, place 1000g of triple-ground cottage cheese, 150g of fine sugar, and 30g (2 tablespoons) of potato flour. Using the mixing attachment (flat beater), mix on the lowest speed just until the ingredients combine into a smooth mass, about 1 minute. Scrape the mixture from the sides of the bowl with a spatula.

Ingredients: Triple-ground cheesecake curd, Cukier drobny do wypieków, Potato flour
The key to a crack-free cheesecake is to avoid aerating the mixture. Mix briefly and at low speed. Over-beating will introduce air bubbles, which will crack during baking, creating fissures.
5

Without stopping the mixing on low speed, add the eggs (4 pieces) one by one. Only add the next egg when the previous one is completely incorporated into the mixture. Finally, pour in 150ml of heavy cream and 10g (2 teaspoons) of vanilla extract. Mix for a moment longer, just until a smooth consistency is achieved.

Ingredients: Egg, 30% heavy cream, Vanilla extract
All ingredients for the cheese filling should be at room temperature. Take them out of the fridge about 2 hours before you start working. This will prevent the mixture from curdling.

Preparation of the pumpkin mixture

6

In a separate medium bowl, place 450g of pumpkin puree. Add 1 egg, 50g of brown sugar, 4g (2 teaspoons) of cinnamon, 2g (1 teaspoon) of nutmeg, and 1g (about half a teaspoon) of ground cloves. Mix everything thoroughly with a whisk until you have a smooth, uniform, and aromatic mixture.

Ingredients: Pumpkin purée, Egg, Brown sugar, Ground cinnamon, Ground nutmeg, Ground cloves
If your pumpkin purée is very watery, it's worth draining it on a fine sieve lined with cheesecloth for about 30 minutes. Too runny purée can affect the consistency of the cheesecake.

Combining the mixtures and baking

7

Set aside about 1/3 of the prepared white cheese mixture (about 500g) and gently mix it with the pumpkin mixture using a spatula. Stir only until the colors are combined. This way, you will have two mixtures: a larger portion of the white cheese mixture and a smaller, orange cheese-pumpkin mixture.

Gentle mixing is important to avoid incorporating too much air into the mixture. Use the folding technique, which means scooping the mixture from the bottom and placing it on top.
8

Pour the entire white cheese mixture onto the cooled base and smooth the surface. Then, using a large spoon, place dollops of the cheese-pumpkin mixture on top of the white mixture. Finally, using a skewer or the handle of a teaspoon, make a few figure-eight motions to gently swirl both mixtures together and create an attractive marbled pattern on the surface.

Do not mix too vigorously! Just 3-4 swirls with a stick are enough to create a beautiful pattern. Mixing too hard will cause the mixtures to combine into one color.
9

Prepare a water bath. Wrap the outside of the springform pan with two layers of aluminum foil, making sure it is very tight so that water does not get inside. Place the wrapped pan into a larger baking dish or deep tray. Boil water in a kettle and carefully pour the boiling water into the larger dish, so that it reaches halfway up the height of the springform pan.

A water bath is absolutely crucial. It ensures even baking, a moist environment in the oven, and prevents the cheesecake from cracking. Make sure the foil is tight!
10

Carefully place everything in the oven preheated to 160°C. Bake for about 60-70 minutes. The cheesecake is ready when its edges are set and stable, and the center still slightly wobbles like jelly when the pan is shaken. After baking, turn off the oven, crack the door open, and leave the cheesecake in there for another hour to cool slowly.

Do not open the oven while baking! A sudden change in temperature can cause the cheesecake to collapse and crack. The 'jiggly center' test is the best indicator that the cheesecake is ready.

Cooling and Decoration

11

After an hour of cooling in the oven, remove the cheesecake (still in the mold) and place it on a rack to cool completely at room temperature. Then, refrigerate it for at least 6 hours, preferably overnight. Chilling is essential for the cheesecake to set and achieve the right consistency.

Patience is key. Cutting a warm cheesecake will end in disaster. It must be fully chilled to be cut perfectly and have a creamy texture.
12

Before serving, gently run a thin, sharp knife along the inner edge of the springform pan to separate the cheesecake from the mold. Carefully remove the ring. Drizzle the top of the cheesecake with maple syrup. If you are using pecans, you can lightly toast them in a dry pan to release their aroma, then chop and sprinkle them over the cake.

Ingredients: Maple syrup, Pecan nuts
To achieve perfectly smooth slices, dip the knife in hot water and wipe it dry before each cut. Serve the cheesecake straight from the fridge.

Fun Fact

💡

Cheesecake is a dessert with ancient roots, known since ancient Greece. However, combining it with pumpkin is an American invention, inseparably linked to Thanksgiving. This recipe is a marriage of Polish cheese-making tradition with the New World's love for pumpkin, creating a dessert that perfectly fits both cultures.

Best for

Jesienne popołudnie z kawą Elegancki deser po obiedzie Święta i uroczystości rodzinne Poczęstunek dla gości

Tips

🍽️ Serving

The cheesecake tastes best when well chilled. Serve it cut into triangular portions. It pairs perfectly with a dollop of unsweetened whipped cream, which will balance the sweetness of the dessert. It can also be served with a scoop of vanilla or caramel ice cream.

🥡 Storage

Store the cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 4-5 days. It tastes delicious even on the third day, when the flavors have 'mingled'. You can also freeze it (without the topping and nuts) in pieces, tightly wrapped in plastic wrap. Thaw slowly in the refrigerator.

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