Indulge in a Creamy Pumpkin Cheesecake with Crunchy Maple Pecans
Silky, flavorful and not overly sugary, this seasonal treat embodies fall coziness. I’m not a fan of canned puree – it lacks depth and flavor – so I recommend of roasting your own pumpkin. The oven’s heat brings out the sweet flavor while evaporating unwanted water, producing a deep, aromatic mash which adds genuine complexity. Golden nut brittle completes the dessert: golden, nutty and offering a satisfying crisp complementing the smooth filling.
Pumpkin Cheesecake with Crunchy Pecan Topping
Prepare the pumpkin base, cut fresh pumpkin pieces in sections, then roast, loosely covered, at 390F until soft but not browned. Blend until smooth.
Prep 10 min
Cook about 1¾ hours
Cool 1 hour
Chill overnight
Serves 8 to 10
Crumb Crust
- spiced biscuits
- 70g unsalted butter, softened, plus extra for greasing
- ⅛ tsp fine sea salt
For the Filling
- soft cheese
- white sugar
- citrus peel
- squash mash (as described above)
- cornstarch
- ¾ tsp ground cinnamon
- ginger powder
- ¼ tsp ground nutmeg
- hint of cloves
- fresh eggs, not cold
- tangy cream
- pure vanilla
For the Maple Pecan Brittle Topping
- 2 tbsp maple syrup
- sugar
- chopped pecans, coarsely cut
- 1 large pinch flaky sea salt
- 150ml double cream
Set the oven to 365F coat the base and sides of a 20cm round springform tin. Using a processor the biscuits to fine crumbs, then tip into a mixing bowl. Add the salty butter, stir so the crumbs are evenly damp. Tip into the greased tin, compact it well, bake for 10 minutes, take out and cool.
Lower the oven temperature to 355F. Meanwhile, add the cream cheese, sugar and orange zest in a stand mixer, then beat with the paddle attachment on medium-low until smooth and creamy. Mix in the puree, thickener, and seasonings, and beat gently well mixed. Introduce the eggs one at a time, mixing thoroughly after each one, then add the soured cream and vanilla, mix until combined.
Transfer the cheesecake mixture onto the set base level it out with a small spatula. Lightly tap the pan on the counter to dispel any air bubbles, then bake the cake in the middle of the oven until set with set edges and the centre is slightly wobbly. Switch off the heat, keep the oven slightly open and let it cool down for one hour. After cooling, refrigerate for 6+ hours (or for days), until completely set.
While waiting, prepare the brittle (in advance). Set the oven to 210C (190C fan) and line a small oven tray with baking paper. Mix the ingredients over heat and stir gently gently briefly. Mix the chopped pecans, take off the stove and scrape into the lined tray. Cook for 8 minutes, until crisp, then remove and leave to cool. After cooling completely, chop into irregular pieces keeping in an airtight container chilled.
Release the cake from the pan move to a plate. Beat the cream to a light consistency, then add over the center leaving space around. Add the crunchy bits over the top, offering more on the side.
