Savor this Silky Pumpkin Cheesecake with Crunchy Maple Pecans
Silky, aromatic and just sweet enough, this seasonal treat is a celebration of harvest warmth. I skip prepared pumpkin – it’s watery and flat-tasting – so I recommend to roast some butternut or Kent squash. Roasting enhances its natural sweetness and reduces excess moisture, producing a deep, aromatic mash which adds real depth. The maple pecan brittle adds the perfect finish: caramelized, rich and with just the right amount of crunch against the smooth filling.
Autumn Cheesecake with Crunchy Pecan Topping
To make about one cup of puree, dice fresh pumpkin pieces in sections, then roast, with a cover, in a hot oven until tender without browning. Puree in a high-speed blender.
Prep 10 minutes
Cook 1 hr 45 min
Cool 1 hour
Chill at least 6 hours
Serves 8 to 10
For the Base
- 200g ginger nut biscuits
- melted butter, softened, with more for the tin
- sea salt
For the Filling
- 500g cream cheese
- fine sugar
- orange zest
- homemade puree (as described above)
- cornstarch
- cinnamon spice
- ginger powder
- nutmeg
- clove spice
- room-temperature eggs, not cold
- 100ml soured cream
- pure vanilla
Crunchy Finish
- 2 tbsp maple syrup
- fine sugar
- nut pieces, in chunks
- 1 large pinch flaky sea salt
- 150ml double cream
Set the oven to 185C (165C fan) and lightly grease the entire interior with a springform pan. Using a processor the ginger nuts to fine crumbs, place in a container. Add the salty butter, combine so the crumbs are evenly damp. Place in the prepared pan, compact it well, cook briefly, then remove and leave to cool.
Lower the heat to a lower temp. At the same time, put the cream cheese, sugar and orange zest into a mixer bowl, mix on low speed at a gentle pace until smooth and creamy. Incorporate the spiced pumpkin mix, and beat at low speed until incorporated. Add the eggs separately, incorporating fully after each one, next include the cream and extract, whip until fully incorporated.
Pour the pumpkin filling on to the set base level it out with a small spatula. Tap the tin gently on the counter to release trapped air, then heat the cake in the middle of the oven for about three-quarters of an hour until the sides are firm with a jiggly middle. Switch off the heat, leave the door ajar and let it cool down for one hour. After cooling, refrigerate for 6+ hours (or for days), until fully chilled.
In the meantime, prepare the brittle (in advance). Heat the oven to 410F cover a tray with baking paper. Combine the syrup and sweetener in a small saucepan and heat slowly on low briefly. Add in the nuts and salt, then remove from the heat and spread on the tray. Bake for about eight minutes, until crisp, take out and cool. After cooling completely, break into chunks and store in an airtight container chilled.
Release the cheesecake from the springform place on a serving dish. Whisk the cream to soft peaks, then add into the middle of the cheesecake leaving space around. Scatter most of the pecan brittle on top, then serve with extra pecan brittle alongside.
