Savor this Creamy Pumpkin Cheesecake with Crunchy Maple Pecans
Smooth, spiced and not overly sugary, this pumpkin cheesecake is a celebration of autumnal comfort. I skip prepared pumpkin – the taste is bland and thin – so I prefer baking your own pumpkin. The oven’s heat coaxes out its natural sweetness while evaporating unwanted water, resulting in a deep, aromatic mash that gives the cheesecake genuine complexity. A crunchy pecan topping adds the perfect finish: caramelized, rich and offering a satisfying crisp against the velvety texture.
Autumn Cheesecake and Maple Pecan Brittle
To make 200g pumpkin puree, dice fresh pumpkin pieces in sections, then roast, with a cover, at 390F cooked through but not colored. Process using a powerful blender.
Prep a brief 10 minutes
Cook 1 hr 45 min
Cool 1 hour
Chill at least 6 hours
Serves 8-10
For the Base
- 200g ginger nut biscuits
- melted butter, melted, with more for the tin
- sea salt
Creamy Layer
- 500g cream cheese
- fine sugar
- citrus peel
- homemade puree (as described above)
- cornstarch
- cinnamon spice
- warm ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- room-temperature eggs, warmed slightly
- 100ml soured cream
- vanilla
Pecan Garnish
- maple sweetener
- 1 tbsp caster sugar
- nut pieces, coarsely cut
- sea salt flakes
- 150ml double cream
Set the oven to 185C (165C fan) and lightly grease the base and sides of a 20cm round springform tin. Using a processor the cookies until crumbly, place in a medium bowl. Mix in the butter and salt, and mix coating the crumbs. Transfer to the greased tin, even it out, cook briefly, take out and cool.
Lower the heat to 355F. At the same time, place the base ingredients into a mixer bowl, then beat with the paddle attachment at a gentle pace until smooth and creamy. Add the spiced pumpkin mix, blend on medium-low until combined. Add the eggs separately, mixing thoroughly one by one, next include the tangy cream and flavoring, whip until fully incorporated.
Transfer the spiced cream onto the prepared crust level it out with a small spatula. Give it a gentle shake on the counter to remove bubbles, then cook the cheesecake centered in the oven for 45 minutes with set edges and a soft center. Switch off the heat, leave the door ajar and let it cool down for one hour. After cooling, cool in the fridge (or longer), until firm.
In the meantime, prepare the brittle (up to three days ahead). Heat the oven to a high temperature and prepare a baking sheet using liner. Stir together the maple syrup and sugar in a small saucepan and heat slowly over a low heat for about a minute. Mix the nuts and salt, take off the stove and spread on the tray. Bake for about eight minutes, until caramelized, take out and cool. When fully hardened, cut roughly place in a container in the freezer.
Remove the cake from the pan place on a serving dish. Whisk the cream to a light consistency, then place into the middle of the cheesecake leaving a 3-4cm border. Add the crunchy bits on top, then serve with extra pecan brittle alongside.
