Discover this Silky Pumpkin Cheesecake featuring Crunchy Maple Pecans
Silky, flavorful and just sweet enough, this seasonal treat is a celebration of harvest warmth. I’m not a fan of canned puree – it lacks depth and flavor – so I prefer of roasting fresh squash varieties. Roasting coaxes out the inherent sugars while evaporating excess moisture, resulting in a deep, aromatic mash which adds authentic character. A crunchy pecan topping adds the perfect finish: golden, nutty and providing a textural contrast complementing the velvety texture.
Pumpkin Cheesecake with Maple Pecan Brittle
Prepare the pumpkin base, cut 350-400g peeled, deseeded pumpkin into cubes, cook, lightly covered, at 200C (180C fan) cooked through but not colored. Puree until smooth.
Prep a brief 10 minutes
Cook 1 hr 45 min
Cool 60 minutes
Chill at least 6 hours
Serves about 10 people
Base Ingredients
- gingersnap cookies
- melted butter, liquefied, plus extra for greasing
- a pinch of salt
For the Filling
- 500g cream cheese
- fine sugar
- Finely grated zest of 1 orange
- 200g pumpkin puree (as described above)
- cornstarch
- ¾ tsp ground cinnamon
- warm ginger
- freshly grated nutmeg
- ⅛ tsp ground cloves
- 2 large eggs, warmed slightly
- sour cream
- vanilla
For the Maple Pecan Brittle Topping
- 2 tbsp maple syrup
- sugar
- chopped pecans, in chunks
- 1 large pinch flaky sea salt
- 150ml double cream
Set the oven at a moderate heat and lightly grease the bottom and edges with a springform pan. Using a processor the ginger nuts until crumbly, transfer to a medium bowl. Mix in the butter and salt, combine coating the crumbs. Tip into the prepared pan, even it out, bake for 10 minutes, set aside to cool.
Turn down the oven temperature to 175C (155C fan). In the meantime, add the base ingredients into a mixer bowl, then beat with the paddle attachment at a gentle pace to a creamy texture. Incorporate the pumpkin puree, cornflour and spices, and beat on medium-low well mixed. Mix in eggs individually, incorporating fully after each one, then add the soured cream and vanilla, whip until combined.
Transfer the pumpkin filling over the set base level it out with a small spatula. Tap the tin gently on a worktop to release trapped air, then bake the cheesecake on the middle rack for about three-quarters of an hour until the edges are set and a soft center. Turn off the oven, crack the door open allowing it to cool for 60 minutes. Once it’s at room temperature, cool in the fridge (or longer), until fully chilled.
Meanwhile, prepare the brittle (up to three days ahead). Preheat the oven to a high temperature cover a tray with baking paper. Combine the syrup and sweetener over heat mixing gently briefly. Add in the nuts and salt, stop heating and spread on the tray. Heat until golden, until golden and bubbly, take out and cool. When fully hardened, chop into irregular pieces place in an airtight container in the freezer.
Open the cheesecake from the pan and transfer to a platter. Whisk the cream until fluffy, then add on top of the cake with a clear edge. Sprinkle the brittle on top, then serve with extra pecan brittle alongside.
