Discover a Smooth Pumpkin Cheesecake featuring Crunchy Maple Pecans
Smooth, spiced and just sweet enough, this seasonal treat embodies harvest warmth. I avoid tinned pumpkin – the taste is bland and thin – so I prefer to roast your own pumpkin. The oven’s heat brings out the inherent sugars removing extra liquid, producing a smooth, flavourful puree imparting real depth. A crunchy pecan topping completes the dessert: golden, nutty and with just the right amount of crunch complementing the cheesecake’s creamy softness.
Autumn Cheesecake and Maple Pecan Brittle
To make about one cup of puree, cut 350-400g peeled, deseeded pumpkin into chunks, then roast, loosely covered, at 390F until soft but not browned. Blend in a high-speed blender.
Prep 10 minutes
Cook about 1¾ hours
Cool 1 hour
Chill at least 6 hours
Serves about 10 people
Base Ingredients
- 200g ginger nut biscuits
- rich butter, liquefied, plus extra for greasing
- sea salt
Creamy Layer
- 500g cream cheese
- 150g caster sugar
- Finely grated zest of 1 orange
- squash mash (as described above)
- cornstarch
- ¾ tsp ground cinnamon
- ginger powder
- nutmeg
- hint of cloves
- 2 large eggs, warmed slightly
- 100ml soured cream
- pure vanilla
Crunchy Finish
- maple sweetener
- sugar
- 90g pecans, in chunks
- a pinch of salt
- heavy cream
Set the oven at a moderate heat and lightly grease the base and sides with a springform pan. Using a processor the biscuits into crumbs, place in a medium bowl. Add the butter and salt, and mix coating the crumbs. Tip into the greased tin, even it out, heat until set, take out and cool.
Turn down the heat to 175C (155C fan). At the same time, place the base ingredients in a stand mixer, then beat with the paddle attachment at a gentle pace to a creamy texture. Mix in the puree, thickener, and seasonings, and beat gently until combined. Introduce the eggs one at a time, incorporating fully one by one, follow with the soured cream and vanilla, whip until smooth.
Transfer the pumpkin filling onto the set base and smooth the top with a tool. Lightly tap the pan on a surface to release trapped air, then heat the cake on the middle rack for 45 minutes until the edges are set and a soft center. Stop baking, crack the door open and let it cool down for 60 minutes. Once it’s at room temperature, cool in the fridge (or longer), until fully chilled.
Meanwhile, prepare the brittle (ahead of time). Preheat the oven to 410F cover a tray with parchment. Mix the ingredients in a pot mixing gently until dissolved. Add in the pecans and sea salt, stop heating and scrape into the lined tray. Heat until golden, until golden and bubbly, then remove and leave to cool. After cooling completely, cut roughly and store in an airtight container in the freezer.
Open the dessert from the pan move to a plate. Beat the cream until fluffy, then add into the middle of the cheesecake with a clear edge. Sprinkle the brittle over the top, with additional brittle for serving.
