Pumpkin Cheesecake with Meringue

Round baking pan with a removable bottom/springform of 20 cm
Food processor
Mixer
Roasting pan/baking dish that can accommodate the 20 cm pan

Bottom
145 grams of Lisa's Choice Flour
45 grams of walnuts
20 grams of light brown sugar
90 grams of melted (room) butter

Pumpkin Filling
175 grams of pumpkin puree*
360 grams of cream cheese (such as Mon Chou)
150 grams of light brown sugar
2 teaspoons of vanilla extract
3 large eggs
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/4 teaspoon of ground cloves
1/4 teaspoon of salt

Meringue Topping
4 egg whites
130 grams of light brown sugar
2 tablespoons (30 ml) of maple syrup
1 teaspoon of vanilla extract

Bottom
1. Preheat the oven to 175°C (350°F).
2. Prepare the crust in a food processor: start by placing the walnuts in the processor and grind them into a fine meal. Add flour, sugar, and melted butter, then pulse until a cohesive dough forms. The texture should resemble a paste.
3. Press the dough into the bottom of the pan and spread it evenly to create a nice, uniform crust. Bake the crust for about 15 minutes until it turns golden brown. Allow it to cool.

Filling
1. Lower the oven temperature to 150°C (300°F).
2. Place the cream cheese and sugar in the food processor and pulse until a smooth mixture forms. Add the pumpkin puree, vanilla extract, and spices. Pulse for about 1 minute. Then, add the eggs one at a time, pulsing after each addition.
3. This cheesecake is baked in a water bath for a creamy texture. Wrap three layers of aluminum foil around the outside (bottom and sides) of the pan to protect it from water when placed in the water bath.
4. Place the foil-wrapped pan inside a roasting pan. Pour the cream cheese filling into the pan. Then, pour warm water into the roasting pan so that it comes halfway up the outside of the springform pan.
5. Place the roasting pan with the cheesecake in the oven and bake for 45-60 minutes. The cake is done when the edges are set, but the center is slightly jiggly. Allow the cheesecake to cool in the roasting pan. You can optionally refrigerate the cheesecake overnight for a firmer texture.

Meringue
1. Fill a pan with a small amount of water and bring it to a simmer. In a heatproof bowl that fits snugly over the pan, combine egg whites, sugar, maple syrup, and vanilla extract. Mix the contents of the bowl with a whisk and heat it over a double boiler (place the bowl over the simmering water, but make sure it doesn't touch the water!). Heat and whisk the mixture until the sugar is completely dissolved and the mixture is hot (but not exceeding 75°C/167°F to prevent the egg whites from coagulating).
2. Remove the bowl from heat and whisk the mixture at high speed until stiff peaks form and it reaches room temperature.
3. Remove the pumpkin cheesecake from the pan and gently pat the top with a paper towel to dry it slightly. Spread the meringue over the top and use a kitchen torch to lightly brown the meringue.

Enjoy!

*How to make pumpkin puree:

Take an orange pumpkin, wash the exterior thoroughly. Cut the pumpkin in half and remove the seeds and strings. Cut the pumpkin into evenly sized pieces and place them on a baking sheet (there's no need to peel the pumpkin!). Roast the pumpkin for about 20 minutes in a 160°C (320°F) preheated oven. The pumpkin is done when it's soft and can easily be pierced with a fork. Once cooled, puree the pieces in a food processor. Add a bit of water if the puree is very thick.