Indulge in a Creamy Pumpkin Cheesecake with Crunchy Maple Pecans
Smooth, aromatic and perfectly sweetened, this seasonal treat embodies fall coziness. I’m not a fan of prepared pumpkin – it’s watery and flat-tasting – so I’ve taken the extra step of roasting your own pumpkin. Roasting brings out its natural sweetness while evaporating unwanted water, producing a smooth, flavourful puree imparting authentic character. Golden nut brittle completes the dessert: caramelized, rich and with just the right amount of crunch to offset the velvety texture.
Pumpkin Cheesecake and Crunchy Pecan Topping
To make 200g pumpkin puree, dice fresh pumpkin pieces into chunks, bake, with a cover, at 200C (180C fan) cooked through but not colored. Puree in a high-speed blender.
Prep 10 minutes
Cook 1 hr 45 min
Cool 1 hr
Chill at least 6 hours
Serves 8 to 10
Base Ingredients
- 200g ginger nut biscuits
- rich butter, melted, with more for the tin
- ⅛ tsp fine sea salt
Cheesecake Mixture
- 500g cream cheese
- white sugar
- citrus peel
- homemade puree (see introduction)
- cornstarch
- cinnamon spice
- ½ tsp ground ginger
- nutmeg
- clove spice
- room-temperature eggs, warmed slightly
- 100ml soured cream
- vanilla
For the Maple Pecan Brittle Topping
- pure maple syrup
- 1 tbsp caster sugar
- 90g pecans, in chunks
- 1 large pinch flaky sea salt
- 150ml double cream
Set the oven at a moderate heat then butter the bottom and edges with a springform pan. In a food processor the cookies to fine crumbs, then tip into a container. Incorporate the butter and salt, stir coating the crumbs. Tip into the greased tin, press down firmly, cook briefly, set aside to cool.
Reduce the setting to a lower temp. In the meantime, put the base ingredients into a mixer bowl, mix using the paddle on medium-low until well blended. Add the spiced pumpkin mix, and beat on medium-low until incorporated. Introduce the eggs individually, incorporating fully after each one, then add the cream and extract, mix until combined.
Pour the cheesecake mixture over the cooled biscuit base level it out with a small spatula. Lightly tap the pan on a surface to remove bubbles, then cook the dessert centered in the oven for about three-quarters of an hour with set edges and a soft center. Stop baking, keep the oven slightly open and leave the cheesecake to cool for an hour. Once it’s at room temperature, cool in the fridge (or for days), until completely set.
Meanwhile, prepare the brittle (up to three days ahead). Set the oven to 210C (190C fan) and line a small oven tray with baking paper. Combine the syrup and sweetener over heat and heat slowly on low until dissolved. Mix the chopped pecans, then remove from the heat and scrape into the lined tray. Bake for about eight minutes, until golden and bubbly, set aside. When fully hardened, break into chunks and store in a sealed jar frozen.
Remove the dessert from its tin place on a serving dish. Beat the cream to a light consistency, then add on top of the cake with a clear edge. Add the crunchy bits across the surface, with additional brittle for serving.
