Indulge in this Creamy Pumpkin Cheesecake with Maple Pecan Brittle
Velvety, aromatic and just sweet enough, this pumpkin cheesecake captures autumnal comfort. I skip tinned pumpkin – it’s watery and flat-tasting – so I recommend baking fresh squash varieties. Roasting brings out its natural sweetness and reduces excess moisture, yielding a smooth, flavourful puree that gives the cheesecake authentic character. A crunchy pecan topping provides the final flourish: toasty, flavorful and providing a textural contrast complementing the velvety texture.
Pumpkin Cheesecake and Crunchy Pecan Topping
Prepare about one cup of puree, dice a medium squash, peeled and seeded into chunks, cook, loosely covered, at 390F cooked through but not colored. Puree using a powerful blender.
Prep 10 minutes
Cook 1 hr 45 min
Cool 1 hour
Chill at least 6 hours
Serves about 10 people
Crumb Crust
- spiced biscuits
- melted butter, liquefied, plus extra for greasing
- sea salt
For the Filling
- full-fat cream cheese
- 150g caster sugar
- citrus peel
- homemade puree (see introduction)
- 2 tsp cornflour
- cinnamon spice
- ginger powder
- freshly grated nutmeg
- hint of cloves
- fresh eggs, warmed slightly
- 100ml soured cream
- 1 tsp vanilla extract
For the Maple Pecan Brittle Topping
- 2 tbsp maple syrup
- sugar
- nut pieces, coarsely cut
- a pinch of salt
- whipping cream
Set the oven to 185C (165C fan) then butter the entire interior with a springform pan. Using a processor the cookies until crumbly, transfer to a container. Mix in the salty butter, and mix until moistened. Tip into the buttered container, press down firmly, heat until set, set aside to cool.
Lower the heat to 355F. In the meantime, put the cheese, sweetener, and zest in the bowl of an electric mixer, whip with the paddle attachment at a gentle pace to a creamy texture. Incorporate the puree, thickener, and seasonings, and beat on medium-low until incorporated. Add the eggs one at a time, beating in well after each one, then add the cream and extract, mix until combined.
Transfer the pumpkin filling on to the prepared crust and smooth the top with a small spatula. Lightly tap the pan on a surface to dispel any air bubbles, then cook the dessert on the middle rack for 45 minutes until the sides are firm with a jiggly middle. Switch off the heat, keep the oven slightly open and leave the cheesecake to cool for 60 minutes. Once it’s at room temperature, cool in the fridge (and up to three days), until firm.
In the meantime, prepare the brittle (in advance). Set the oven to 410F and prepare a baking sheet using liner. Mix the ingredients in a small saucepan and stir gently gently for about a minute. Mix the chopped pecans, stop heating and scrape into the lined tray. Cook for 8 minutes, until crisp, then remove and leave to cool. Once the brittle is completely hard, chop into irregular pieces place in an airtight container chilled.
Open the cake from the springform place on a serving dish. Whip the cream until fluffy, then spoon on top of the cake with a clear edge. Add the crunchy bits across the surface, offering more on the side.
