Discover a Silky Autumn Cheesecake with Crunchy Maple Pecans
Smooth, spiced and just sweet enough, this delightful dessert embodies autumnal comfort. I’m not a fan of tinned pumpkin – it lacks depth and flavor – so I prefer to roast some butternut or Kent squash. The oven’s heat enhances the sweet flavor while evaporating extra liquid, yielding a rich, tasty base which adds real depth. A crunchy pecan topping provides the final flourish: caramelized, rich and with just the right amount of crunch against the cheesecake’s creamy softness.
Pumpkin Cheesecake and Crunchy Pecan Topping
For about one cup of puree, dice a medium squash, peeled and seeded in sections, then roast, lightly covered, in a hot oven until soft but not browned. Puree until smooth.
Prep 10 minutes
Cook 1 hour 45 minutes
Cool 1 hour
Chill overnight
Serves 8-10
For the Base
- 200g ginger nut biscuits
- rich butter, liquefied, plus extra for greasing
- sea salt
Cheesecake Mixture
- full-fat cream cheese
- 150g caster sugar
- Finely grated zest of 1 orange
- 200g pumpkin puree (see introduction)
- cornstarch
- aromatic cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- hint of cloves
- room-temperature eggs, warmed slightly
- tangy cream
- vanilla
For the Maple Pecan Brittle Topping
- 2 tbsp maple syrup
- sugar
- 90g pecans, roughly chopped
- a pinch of salt
- heavy cream
Heat the oven to 185C (165C fan) coat the bottom and edges with a springform pan. Using a processor the cookies to fine crumbs, then tip into a container. Add the melted butter and salt, and mix so the crumbs are evenly damp. Tip into the buttered container, press down firmly, heat until set, take out and cool.
Turn down the heat to 175C (155C fan). At the same time, add the cheese, sweetener, and zest in a stand mixer, then beat using the paddle on medium-low to a creamy texture. Add the spiced pumpkin mix, blend on medium-low until combined. Introduce the eggs one at a time, incorporating fully after each one, next include the soured cream and vanilla, and beat until combined.
Transfer the spiced cream over the cooled biscuit base level it out with a small spatula. Lightly tap the pan on a surface to remove 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. Turn off the oven, keep the oven slightly open and let it cool down for an hour. When cooled, refrigerate for 6+ hours (or longer), until completely set.
In the meantime, prepare the brittle (in advance). Heat the oven to a high temperature and prepare a baking sheet with baking paper. Combine the ingredients in a small saucepan and heat slowly on low briefly. Stir in the pecans and sea salt, stop heating transfer to the sheet. Heat until golden, until golden and bubbly, then remove and leave to cool. Once the brittle is completely hard, break into chunks place in a container frozen.
Open the dessert from its tin place on a serving dish. Beat the cream until fluffy, then place over the center with a clear edge. Add the crunchy bits on top, offering more on the side.
