Savor a Smooth Pumpkin Cheesecake featuring Crunchy Maple Pecans
Smooth, flavorful and not overly sugary, this seasonal treat embodies autumnal comfort. I avoid prepared pumpkin – it lacks depth and flavor – so I prefer baking your own pumpkin. Baking brings out its natural sweetness removing excess moisture, producing a rich, tasty base which adds authentic character. The maple pecan brittle provides the final flourish: caramelized, rich and offering a satisfying crisp to offset the cheesecake’s creamy softness.
Pumpkin Cheesecake and Maple Pecan Brittle
To make 200g pumpkin puree, cut 350-400g peeled, deseeded pumpkin into cubes, then roast, with a cover, at 390F until tender without browning. Blend until smooth.
Prep a brief 10 minutes
Cook 1 hour 45 minutes
Cool 1 hr
Chill overnight
Serves 8-10
Crumb Crust
- 200g ginger nut biscuits
- melted butter, liquefied, with more for the tin
- sea salt
Cheesecake Mixture
- soft cheese
- white sugar
- citrus peel
- 200g pumpkin puree (prepared earlier)
- thickener
- ¾ tsp ground cinnamon
- warm ginger
- freshly grated nutmeg
- hint of cloves
- 2 large eggs, not cold
- 100ml soured cream
- vanilla
For the Maple Pecan Brittle Topping
- pure maple syrup
- fine sugar
- nut pieces, coarsely cut
- sea salt flakes
- whipping cream
Heat the oven to 365F and lightly grease the base and sides with a springform pan. In a food processor the cookies to fine crumbs, place in a container. Mix in the melted butter and salt, stir coating the crumbs. Tip into the buttered container, press down firmly, bake for 10 minutes, then remove and leave to cool.
Lower the heat to 355F. At the same time, place the base ingredients in the bowl of an electric mixer, whip on low speed slowly to a creamy texture. Mix in the pumpkin puree, cornflour and spices, blend at low speed until incorporated. Mix in eggs individually, mixing thoroughly between each addition, then add the soured cream and vanilla, and beat until combined.
Scoop the pumpkin filling on to the cooled biscuit base level it out with a small spatula. Lightly tap the pan on a worktop to dispel any air bubbles, then bake the cheesecake on the middle rack until set until the edges are set with a jiggly middle. Stop baking, leave the door ajar and let it cool down for one hour. After cooling, chill for at least six hours (or longer), until firm.
In the meantime, prepare the brittle (in advance). Heat the oven to 210C (190C fan) and line a small oven tray with baking paper. Mix the ingredients in a pot and stir gently gently briefly. Add in the pecans and sea salt, then remove from the heat and spread on the tray. Bake for about eight minutes, until crisp, set aside. When fully hardened, cut roughly place in a sealed jar chilled.
Release the dessert from its tin move to a plate. Whisk the cream to a light consistency, then spoon over the center leaving space around. Scatter most of the pecan brittle across the surface, then serve with extra pecan brittle alongside.
