Maple Pumpkin Cheesecake

When it comes to Thanksgiving, this cheesecake is a staple for me and it is a crowd pleaser at that.

Without fail every year as dishes are being cleared and top buttons being popped there is a small crowd hovering over the empty cheesecake pan trying to scrape up whatever remains.

There is just something about the combination of maple syrup and spiced pumpkin that makes this cheesecake utterly irresistible.

This Maple Pumpkin cheesecake is an autumn favourite that will satisfy any sweet tooth.

Serves 12

For the base:
200g Ginger Snaps
100g Unsalted Butter, softened
1/2 tsp Ground Cinnamon
1/2 tsp ground Nutmeg

For the filling;
750g Cream Cheese (full-fat)
1 can Condensed Milk
150g Pumpkin Puree
3 Large Eggs
60ml Maple Syrup
1 tsp Ground Cinnamon
1 tsp Ground Nutmeg

For the glaze:
230ml Whipping Cream
180ml Maple Syrup

Directions:

Preheat oven to 160°C.
Place ginger snaps, butter, cinnamon and nutmeg into a food processor and blend until it becomes crumb consistency.
Pour mixture into a 9-inch spring form pan, with your hands press the mixture into the base of the tin. Place in fridge.
In a large bowl beat the cream cheese until fluffy. Gradually beat in condensed milk and eggs until mixture is smooth.
Stir in pumpkin, maple syrup, cinnamon and nutmeg to the mixture. Pour cheesecake mixture into prepared base.
Place in the oven and bake for 1 hour or until the cheesecake has turned a golden brown and only wobbles slightly in the centre.
Allow the cheesecake to cool down to room temperature then place in fridge to chill for a few hours. Ideally for best result let it cool in the fridge overnight.
While the cheesecake is cooling pour the whipping cream and maple syrup into a saucepan and bring to a boil.
Boil rapidly for 15 minute or until slightly thickened, only stirring occasionally.
Before serving pour the maple glaze over the cheesecake.