Savor a Smooth Pumpkin Cheesecake with Crunchy Maple Pecans
Silky, flavorful and perfectly sweetened, this seasonal treat captures autumnal comfort. I’m not a fan of tinned pumpkin – it lacks depth and flavor – so I prefer of roasting your own pumpkin. The oven’s heat enhances its natural sweetness while evaporating unwanted water, resulting in a deep, aromatic mash that gives the cheesecake real depth. The maple pecan brittle completes the dessert: caramelized, rich and with just the right amount of crunch complementing the velvety texture.
Autumn Cheesecake and Maple Pecan Brittle
To make 200g pumpkin puree, dice a medium squash, peeled and seeded into chunks, then roast, with a cover, at 390F cooked through but not colored. Process until smooth.
Prep 10 min
Cook 1 hour 45 minutes
Cool 1 hr
Chill at least 6 hours
Serves 8-10
Crumb Crust
- gingersnap cookies
- melted butter, softened, and some for coating
- sea salt
Cheesecake Mixture
- soft cheese
- white sugar
- citrus peel
- homemade puree (prepared earlier)
- 2 tsp cornflour
- aromatic cinnamon
- ginger powder
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- fresh eggs, at room temperature
- 100ml soured cream
- vanilla
Crunchy Finish
- pure maple syrup
- fine sugar
- chopped pecans, roughly chopped
- sea salt flakes
- whipping cream
Heat the oven to 185C (165C fan) coat the base and sides with a springform pan. Pulse the biscuits into crumbs, transfer to a container. Add the melted butter and salt, and mix until moistened. Transfer to the buttered container, even it out, cook briefly, then remove and leave to cool.
Reduce the oven temperature to 175C (155C fan). Meanwhile, add the cream cheese, sugar and orange zest in a stand mixer, whip on low speed on medium-low until well blended. Mix in the spiced pumpkin mix, blend gently until incorporated. Introduce the eggs one at a time, mixing thoroughly after each one, then add the tangy cream and flavoring, mix until fully incorporated.
Scoop the cheesecake mixture over the prepared crust and smooth the top with a tool. Lightly tap the pan on a worktop to remove bubbles, then cook the cheesecake in the middle of the oven until set until the sides are firm and the centre is slightly wobbly. Stop baking, keep the oven slightly open and leave the cheesecake to cool for one hour. After cooling, chill for at least six hours (and up to three days), until completely set.
While waiting, make the pecan brittle (ahead of time). Set the oven to a high temperature cover a tray using liner. Mix the syrup and sweetener in a pot mixing gently briefly. Mix the nuts and salt, then remove from the heat transfer to the sheet. Heat until golden, until caramelized, take out and cool. After cooling completely, cut roughly place in an airtight container frozen.
Release the cake from the springform and transfer to a platter. Beat the cream to a light consistency, then spoon into the middle of the cheesecake leaving a 3-4cm border. Scatter most of the pecan brittle on top, offering more on the side.
