Pumpkin Cheesecake with Maple Syrup
4 servings
30 minutes
Pumpkin cheesecake with maple syrup is a harmony of autumn aromas and the tenderness of European cuisine. Its roots trace back to traditional cheese pie recipes that gained popularity in many countries. The velvety texture of ricotta and pumpkin puree creates airiness, while the aroma of cinnamon and nutmeg adds depth to the flavor. The sweetness of maple syrup intertwines smoothly with warm spicy notes, creating a perfect balance. This dessert is ideal for cozy evenings, festive gatherings, or simply enjoying the moment. It can be served with a cup of fragrant tea or coffee, and the subtle nuances of spices will make it an unforgettable gastronomic experience.
1
Preheat the oven to 160 degrees.
2
In a bowl, mix crushed crackers, 1 tablespoon of brown sugar, softened butter, 1 tablespoon of maple syrup, 0.25 teaspoon of cinnamon, and half a nutmeg.
- Crushed wholemeal crackers: 0.5 glass
- Brown sugar: 0.3 glass
- Butter: 1 tablespoon
- Maple syrup: 3 tablespoons
- Ground cinnamon: 0.5 teaspoon
- Ground nutmeg: 0.3 teaspoon
3
Place the dough in a round mold with low sides and press it down well.
4
In another bowl, mix the ricotta, pumpkin puree, lightly beaten egg, remaining brown sugar, maple syrup, 0.25 teaspoons of cinnamon, remaining nutmeg, and ginger.
- Ricotta cheese: 500 g
- Pumpkin puree: 0.5 glass
- Chicken egg: 1 piece
- Brown sugar: 0.3 glass
- Maple syrup: 3 tablespoons
- Ground cinnamon: 0.5 teaspoon
- Ground nutmeg: 0.3 teaspoon
- Ground ginger: pinch
5
Spread the filling on the crust and smooth it out.
6
Bake for 45-60 minutes until done.