White chocolate pumpkin cheesecake

Chocolate pumpkin cheesecake with spices and maple syrup by Celine Plano
 

Crust

Ingredients Preparation
  • 171g
    crushed Graham crackers
  • 56g
    Finely ground almonds
  • 2g
    Ginger, ground
  • 2g
    ground cinnamon
  • 85g
    unsalted butter, melted

Filling

Ingredients Preparation
  • 541g
    Cream cheese
  • 3piece(s)
    eggs
  • 40g
    Pure maple syrup
  • 30g
    brandy
  • 5g
    Ginger, ground
  • 5g
    ground cinnamon
  • 2g
    ground nutmeg
  • 200g
    pumpkin puree

Topping

Ingredients Preparation
  • 570g
    sour cream
  • 85g
    sugar
  • 15g
    Pure maple syrup
  • 10g
    brandy
  • 15g
    pumpkin puree

Preparation

1. Mix all the ingredients of the crust together. 
2. Divide the mixture between two 15 cm pans and press it into the bottom of the pan to form the crust.  
3. Cream the cream cheese with Van Leer Ivory white chocolate 29%, then add the eggs gradually. 
4. Combine the maple syrup, brandy, spices, and pumpkin purée. 
5. Add this mixture to the cream cheese base and stir until completely homogenous.  
6. Divide the batter between the two pans and bake at 160℃ (325℉) for about 40 minutes until set. 
7. Combine all of the topping ingredients except for the pumpkin. Reserve ¼ of the mixture and pour the remainder into the two pans. 
8. Mix the reserved sour cream mixture with the remaining purée. 
9. Pipe the mix in a spiral pattern on top of the topping, beginning in the center. Create a spider web pattern by pulling the tip of a knife through the swirl from the center to the outside edge of each cheesecake. 
10. Bake at 190℃ (400℉) during 5 minutes to set the topping.

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