Chai Spiced Maple Pumpkin Cheesecake
Try this creamy treat using Hawaiʻi grown palaʻai (pumpkin) & ‘ulu (breadfruit) flour. A great dessert to share with your family & friends!
1 ¾ cup graham cracker crumbs
5 tbsp butter, melted
2 tbsp maple syrup
¼ cup green cardamom pods
2 tbsp cloves, whole
2 cinnamon sticks
2 tbsp black peppercorns
1 cup palaʻai (peeled, cored, and defrosted), chopped
1 tbsp ʻulu flour
1 lb cream cheese, softened
½ cup maple syrup
½ tsp salt
1 ½ tsp chai spice, store bought or homemade (see recipe below)
1 Tbsp vanilla extract
Cheese Cake Crust
Preheat oven to 350 degrees.
In a bowl, combine graham cracker crumbs, butter, and maple syrup.
Press the mixture into a 9 inch pie pan firmly and bake for 10-12 minutes until the crust is slightly golden brown.
Remove crust from the oven and let cool at room temperature.
Keep oven temperature at 350 degrees.
Spread the spices onto a sheet pan and toast 5 minutes, until fragrant. Cool and grind in a spice grinder.
Lower the oven temperature to 300 degrees.
In a blender, combine squash with 2-3 tbsp water, just enough to get it to blend. Puree until smooth and set aside.
Beat the cream cheese with the second measurement of maple syrup until smooth and set aside.
Add the ʻulu flour, salt, chai spice, vanilla and squash. Puree and beat until fully incorporated.
Add eggs one at a time, mixing in between each addition.
Place the pie pan with baked crust on a sheet pan and pour in the cream cheese mixture.
Bake 45 minutes at 300 degrees (do not open the oven).
Turn off the oven and leave the pie to sit for another 2 hours (do not open the oven)
Remove the pie and let cool on a rack.
Place a piece of plastic wrap over the pie, letting it touch the pie, and enjoy the following day.