Discover a Silky Pumpkin Cheesecake with Crunchy Maple Pecans

Velvety, aromatic and just sweet enough, this seasonal treat embodies fall coziness. I skip prepared pumpkin – it lacks depth and flavor – so I recommend baking fresh squash varieties. Baking brings out the inherent sugars and reduces extra liquid, yielding a deep, aromatic mash that gives the cheesecake genuine complexity. The maple pecan brittle provides the final flourish: golden, nutty and offering a satisfying crisp complementing the velvety texture.

Pumpkin Cheesecake and Crunchy Pecan Topping

Prepare about one cup of puree, chop fresh pumpkin pieces into cubes, then roast, with a cover, in a hot oven cooked through but not colored. Process in a high-speed blender.

Prep 10 min
Cook 1 hr 45 min
Cool 1 hour
Chill overnight
Serves 8-10

For the Base

• spiced biscuits
• rich butter, softened, plus extra for greasing
• ⅛ tsp fine sea salt

Cheesecake Mixture

• soft cheese
• 150g caster sugar
• orange zest
• squash mash (see introduction)
• cornstarch
• aromatic cinnamon
• ginger powder
• freshly grated nutmeg
• clove spice
• room-temperature eggs, at room temperature
• sour cream
• pure vanilla

Crunchy Finish

• maple sweetener
• sugar
• nut pieces, in chunks
• a pinch of salt
• 150ml double cream

Preheat your oven to 365F coat the base and sides using a cake tin. Pulse the biscuits to fine crumbs, then tip into a container. Incorporate the salty butter, stir coating the crumbs. Tip into the buttered container, compact it well, cook briefly, take out and cool.

Reduce the oven temperature to 175C (155C fan). In the meantime, add the base ingredients in the bowl of an electric mixer, mix on low speed slowly until smooth and creamy. Add the puree, thickener, and seasonings, then mix at low speed until incorporated. Mix in eggs individually, mixing thoroughly one by one, follow with the cream and extract, whip until smooth.

Pour the pumpkin filling on to the cooled biscuit base even the surface with a tool. Lightly tap the pan on the counter to dispel any air bubbles, then heat the cheesecake on the middle rack for 45 minutes until the edges are set and the centre is slightly wobbly. Turn off the oven, keep the oven slightly open allowing it to cool for 60 minutes. Once it’s at room temperature, refrigerate for 6+ hours (or for days), until fully chilled.

Meanwhile, prepare the brittle (ahead of time). Set the oven to a high temperature cover a tray using liner. Stir together the syrup and sweetener in a pot mixing over a low heat for about a minute. Add in the chopped pecans, stop heating transfer to the sheet. Heat until golden, until crisp, take out and cool. When fully hardened, break into chunks and store in a container in the freezer.

Remove the cheesecake from its tin place on a serving dish. Whisk the cream to a light consistency, then add over the center leaving space around. Sprinkle the brittle across the surface, then serve with extra pecan brittle alongside.