Indulge in this Smooth Pumpkin Cheesecake featuring Crunchy Maple Pecans
Velvety, aromatic and not overly sugary, this delightful dessert captures fall coziness. I skip prepared pumpkin – it’s watery and flat-tasting – so I recommend to roast your own pumpkin. Baking enhances the sweet flavor while evaporating unwanted water, producing a smooth, flavourful puree imparting genuine complexity. The maple pecan brittle adds the perfect finish: toasty, flavorful and with just the right amount of crunch against the velvety texture.
Autumn Cheesecake and Crunchy Pecan Topping
To make the pumpkin base, chop a medium squash, peeled and seeded in sections, bake, lightly covered, at 390F cooked through but not colored. Process using a powerful blender.
Prep 10 minutes
Cook 1 hr 45 min
Cool 1 hour
Chill overnight
Serves 8-10
For the Base
- spiced biscuits
- rich butter, melted, plus extra for greasing
- a pinch of salt
Cheesecake Mixture
- soft cheese
- white sugar
- orange zest
- homemade puree (prepared earlier)
- cornstarch
- ¾ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- hint of cloves
- room-temperature eggs, warmed slightly
- sour cream
- pure vanilla
Pecan Garnish
- 2 tbsp maple syrup
- 1 tbsp caster sugar
- nut pieces, in chunks
- 1 large pinch flaky sea salt
- whipping cream
Heat the oven to 185C (165C fan) then butter the entire interior using a cake tin. In a food processor the cookies into crumbs, transfer to a mixing bowl. Mix in the salty butter, combine until moistened. Tip into the greased tin, press down firmly, heat until set, then remove and leave to cool.
Lower the heat to a lower temp. In the meantime, put the base ingredients in the bowl of an electric mixer, whip using the paddle on medium-low until smooth and creamy. Add the spiced pumpkin mix, and beat on medium-low until combined. Mix in eggs separately, beating in well after each one, follow with the soured cream and vanilla, and beat until combined.
Pour the pumpkin filling over the prepared crust level it out with a small spatula. Give it a gentle shake on the counter to dispel any air bubbles, then cook the cheesecake on the middle rack for about three-quarters of an hour until the sides are firm with a jiggly middle. Stop baking, leave the door ajar allowing it to cool for one hour. When cooled, chill for at least six hours (or for days), until completely set.
Meanwhile, create the topping (up to three days ahead). Preheat the oven to 210C (190C fan) and line a small oven tray with parchment. Combine the syrup and sweetener over heat and stir gently on low for about a minute. Mix the pecans and sea salt, take off the stove and scrape into the lined tray. Heat until golden, until crisp, then remove and leave to cool. After cooling completely, chop into irregular pieces keeping in a sealed jar in the freezer.
Remove the cake from the springform move to a plate. Beat the cream to a light consistency, then spoon on top of the cake with a clear edge. Add the crunchy bits across the surface, with additional brittle for serving.
