Discover a Silky Pumpkin Cheesecake with Crunchy Maple Pecans
Velvety, aromatic and just sweet enough, this delightful dessert embodies autumnal comfort. I avoid canned puree – the taste is bland and thin – so I recommend baking fresh squash varieties. The oven’s heat brings out the inherent sugars removing unwanted water, resulting in a deep, aromatic mash which adds authentic character. The maple pecan brittle completes the dessert: toasty, flavorful and offering a satisfying crisp to offset the smooth filling.
Pumpkin Cheesecake and Maple Pecan Brittle
Prepare about one cup of puree, chop fresh pumpkin pieces into chunks, cook, loosely covered, in a hot oven until tender without browning. Process in a high-speed blender.
Prep 10 minutes
Cook 1 hour 45 minutes
Cool 1 hr
Chill overnight
Serves 8 to 10
Base Ingredients
- spiced biscuits
- rich butter, softened, with more for the tin
- sea salt
For the Filling
- 500g cream cheese
- 150g caster sugar
- orange zest
- 200g pumpkin puree (prepared earlier)
- thickener
- ¾ tsp ground cinnamon
- ginger powder
- nutmeg
- ⅛ tsp ground cloves
- fresh eggs, not cold
- 100ml soured cream
- pure vanilla
For the Maple Pecan Brittle Topping
- pure maple syrup
- sugar
- chopped pecans, coarsely cut
- sea salt flakes
- whipping cream
Heat the oven at a moderate heat coat the base and sides of a 20cm round springform tin. In a food processor the biscuits until crumbly, place in a medium bowl. Mix in the salty butter, combine coating the crumbs. Place in the prepared pan, even it out, heat until set, set aside to cool.
Lower the heat to 355F. At the same time, place the cheese, sweetener, and zest in a stand mixer, mix with the paddle attachment slowly until well blended. Mix in the pumpkin puree, cornflour and spices, blend gently until incorporated. Introduce the eggs separately, beating in well after each one, follow with the tangy cream and flavoring, whip until smooth.
Transfer the spiced cream over the set base even the surface with a small spatula. Lightly tap the pan on the counter to release trapped air, then heat the dessert centered in the oven for 45 minutes with set edges and the centre is slightly wobbly. Switch off the heat, crack the door open and let it cool down for one hour. After cooling, refrigerate for 6+ hours (or for days), until completely set.
Meanwhile, prepare the brittle (ahead of time). Set the oven to 210C (190C fan) cover a tray with parchment. Combine the syrup and sweetener in a small saucepan and stir gently on low briefly. Add in the pecans and sea salt, stop heating and scrape into the lined tray. Heat until golden, until golden and bubbly, take out and cool. After cooling completely, cut roughly and store in a container chilled.
Open the cheesecake from the springform and transfer to a platter. Whisk the cream to soft peaks, then spoon over the center leaving space around. Scatter most of the pecan brittle over the top, with additional brittle for serving.
