Chocolate pie crust filled with a pumpkin cheesecake that is sweetened with a smoked chili maple syrup for an added ZING.
Ah, it is the most pumpkin-y time of the year and I will always welcome it with open arms! I base most of my baking projects on what I am in the mood for and since I was finally able to get my hands on some pumpkin puré (several grocery trips later), it's pie time. And by pie time I mean tart. I have been wanting to use this pan for awhile and that was all the inspiration I needed lol.
There is something so decadent about a cheesecake, but I love it even more with the addition of fall spices. This tart has cinnamon, nutmeg and allspice to bring you those PSL (pumpkin spiced latte) vibes.
Pumpkin is such a versatile vegetable that can handle any bold flavor. If you have been reading my blog then by now you realize I can't just make "a pumpkin pie", not to say I don't LOVE a plain ole pumpkin pie. It's just that I enjoy making baked goods that I most likely will not find in a bakery. I love testing bold flavors. Not to say I don't end up making nasty things sometimes, but it is worth the risk and this was worth it! If you have not heard of Runamok Maple Syrup, now is the time to check out their infusion flavors. Specifically the Smoked Maple Chili that I used in this recipe. Don't worry, the spice won't sear your mouth. It is very much there, but in a delicate tingle on your tongue 😝
A last note for this recipe! Another reminder that it is really important for your ingredients to be room temperature so that they combine easily. If your cream cheese is cold it wont blend fully and you won't have a smooth mixture. Same goes for cold eggs. They will bring down the temperature of your mixture and can make it lumpy.
Smoked Chili Maple Pumpkin Cheesecake Tart
Makes an 8x11 Tart
Chocolate Pie Dough
1 Stick of Butter (cold)
1 Cup (100g) flour
¼ Cup (20g) Coco Powder
2 Tsp (10g) Sugar
½ Tsp Salt
In a bowl mix together the flour, coco powder, sugar and salt.
Cube the butter and add it into the dry mixture, using your fingers to work it in until dough comes together.
Shape dough into a disc and leave in freezer until chilled and firm (about an hour).
Once dough is firm again, roll out until it fits the tart mold.
Trim excess and use scraps to fill in spots as needed to fill dish. Place back in freezer until ready to use.
Smoked Chili Maple Pumpkin Filling
1½ (315g) Bricks of Cream Cheese (room temp)
½ Cup (100g) Sugar
¼ Cup (50g) Smoked Chili Maple Syrup
½ Cup (200g) Pumpkin Puré
1 Tsp Cinnamon
¼ Tsp Nutmeg
¼ Tsp Allspice
½ Tsp Vanilla
¼ Tsp Salt
Preheat oven to 350℉. In a mixer combine the cream cheese, maple syrup and sugar until light and fluffy. Scraping down excess on the side of the bowl.
Add pumpkin, spices and salt and mix to combine.
With the mixer on medium speed, add an egg one at a time, making sure to scrape down the bowl in between.
Pour mixture into tart tin and bake for 20-25min until filling is cooked, but still jiggles in the center.
Cool in fridge before eating.
**This tart is topped with vanilla meringue, but will also be delicious with whipped cream, frosting etc.