Indulge in this Creamy Pumpkin Cheesecake featuring Maple Pecan Brittle
Smooth, aromatic and not overly sugary, this seasonal treat embodies fall coziness. I avoid prepared pumpkin – it’s watery and flat-tasting – so I recommend of roasting some butternut or Kent squash. Baking enhances its natural sweetness removing extra liquid, resulting in a smooth, flavourful puree which adds genuine complexity. A crunchy pecan topping provides the final flourish: golden, nutty and with just the right amount of crunch to offset the cheesecake’s creamy softness.
Autumn Cheesecake with Crunchy Pecan Topping
For 200g pumpkin puree, cut a medium squash, peeled and seeded into chunks, then roast, loosely covered, at 200C (180C fan) until tender without browning. Blend in a high-speed blender.
Prep 10 min
Cook about 1¾ hours
Cool 60 minutes
Chill at least 6 hours
Serves 8 to 10
For the Base
- spiced biscuits
- melted butter, liquefied, plus extra for greasing
- ⅛ tsp fine sea salt
Creamy Layer
- 500g cream cheese
- fine sugar
- orange zest
- squash mash (prepared earlier)
- 2 tsp cornflour
- aromatic cinnamon
- warm ginger
- ¼ tsp ground nutmeg
- hint of cloves
- 2 large eggs, at room temperature
- tangy cream
- vanilla
Pecan Garnish
- maple sweetener
- 1 tbsp caster sugar
- nut pieces, coarsely cut
- sea salt flakes
- heavy cream
Set the oven to 185C (165C fan) and lightly grease the base and sides using a cake tin. Using a processor the biscuits into crumbs, then tip into a mixing bowl. Mix in the melted butter and salt, and mix coating the crumbs. Place in the greased tin, even it out, cook briefly, take out and cool.
Turn down the setting to 175C (155C fan). In the meantime, put the cheese, sweetener, and zest in the bowl of an electric mixer, whip on low speed slowly to a creamy texture. Mix in the pumpkin puree, cornflour and spices, and beat at low speed until combined. Mix in eggs one at a time, incorporating fully between each addition, then add the cream and extract, whip until combined.
Transfer the spiced cream onto the prepared crust and smooth the top using a spatula. Give it a gentle shake on the counter to release trapped air, then cook the cake in the middle of the oven until set until the sides are firm and the centre is slightly wobbly. Switch off the heat, keep the oven slightly open allowing it to cool for 60 minutes. After cooling, refrigerate for 6+ hours (or longer), until completely set.
In the meantime, make the pecan brittle (up to three days ahead). Preheat the oven to 210C (190C fan) and prepare a baking sheet with baking paper. Combine the syrup and sweetener in a pot and heat slowly gently briefly. Mix the nuts and salt, take off the stove and scrape into the lined tray. Cook for 8 minutes, until golden and bubbly, then remove and leave to cool. Once the brittle is completely hard, chop into irregular pieces keeping in a container chilled.
Release the cake from its tin move to a plate. Whisk the cream to soft peaks, then place on top of the cake leaving a 3-4cm border. Sprinkle the brittle over the top, with additional brittle for serving.
