No-bake maple pumpkin cheesecake

American 40 Mins Prep · 50 Mins Cook

1. Peel and slice the pumpkin into equal-sized cubes. Add to a pot with the water and 4 tbsp maple syrup. Cover and bring to a simmer. Simmer for approx. 20-25 minutes until the water is absorbed and the pumpkin is fully cooked. Remove from the heat and allow to cool slightly, before blending to form a smooth purée.
2. To make the base, place the digestive biscuits and monk fruit sweetener in a food processor and blend until fine. Melt 75g butter in the microwave, then pour into the processor in a steady stream, while pulsing to form the crumb base. Press the mixture firmly into the bottom of a 22cm springform cake tin. Refrigerate for at least 30 minutes to 1 hour.
3. In the bowl of a stand mixer fitted with a paddle, beat the cream cheese and 125ml maple syrup until smooth and creamy. Add the pumpkin purée, vanilla extract and spices. Mix until well incorporated. Using an electric mixer, whip the cream to stiff peaks in a clean bowl. Gently fold half of the whipped cream into the pumpkin mixture in three additions, ensuring the filling remains light and airy. Keep the remaining whipped cream for decorations. Pour the filling over the chilled crust and smooth the top with a spatula. Cover and refrigerate for at least 4 hours, or until firm.
4. In a small saucepan over a medium heat, combine 125ml maple syrup and 2 tbsp butter. Stir until the butter melts and the mixture begins to bubble. Add a pinch of salt and cook for 3-5 minutes, stirring frequently, until the mixture thickens slightly. Remove from heat and cool for 10 minutes.
5. Once the cheesecake has set, carefully release it from the springform pan. Dollop the remaining whipped cream over the top, making a few hollows for the candied-maple topping. Pour the topping over and serve.

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