Discover a Silky Autumn Cheesecake featuring Crunchy Maple Pecans
Smooth, flavorful and just sweet enough, this delightful dessert embodies harvest warmth. I avoid canned puree – it lacks depth and flavor – so I’ve taken the extra step baking fresh squash varieties. The oven’s heat coaxes out its natural sweetness removing excess moisture, resulting in a deep, aromatic mash which adds genuine complexity. Golden nut brittle provides the final flourish: toasty, flavorful and with just the right amount of crunch against the velvety texture.
Pumpkin Cheesecake with Maple Pecan Brittle
Prepare the pumpkin base, dice fresh pumpkin pieces into cubes, then roast, loosely covered, at 390F cooked through but not colored. Puree in a high-speed blender.
Prep a brief 10 minutes
Cook about 1¾ hours
Cool 1 hr
Chill 6 hr+
Serves 8-10
Crumb Crust
- gingersnap cookies
- 70g unsalted butter, softened, with more for the tin
- ⅛ tsp fine sea salt
Creamy Layer
- soft cheese
- fine sugar
- Finely grated zest of 1 orange
- homemade puree (see introduction)
- cornstarch
- aromatic cinnamon
- ginger powder
- nutmeg
- clove spice
- fresh eggs, not cold
- sour cream
- pure vanilla
For the Maple Pecan Brittle Topping
- 2 tbsp maple syrup
- fine sugar
- chopped pecans, roughly chopped
- 1 large pinch flaky sea salt
- whipping cream
Preheat your oven to 365F then butter the bottom and edges with a springform pan. Using a processor the biscuits until crumbly, transfer to a mixing bowl. Mix in the butter and salt, and mix coating the crumbs. Tip into the prepared pan, compact it well, cook briefly, then remove and leave to cool.
Turn down the oven temperature to 175C (155C fan). At the same time, add the cream cheese, sugar and orange zest in the bowl of an electric mixer, then beat with the paddle attachment at a gentle pace to a creamy texture. Incorporate the pumpkin puree, cornflour and spices, and beat on medium-low well mixed. Introduce the eggs individually, mixing thoroughly between each addition, next include the soured cream and vanilla, and beat until smooth.
Transfer the spiced cream on to the set base level it out with a small spatula. Give it a gentle shake on a worktop to release trapped air, then cook the dessert on the middle rack for 45 minutes with set edges with a jiggly middle. Switch off the heat, crack the door open and let it cool down for 60 minutes. When cooled, chill for at least six hours (or for days), until fully chilled.
Meanwhile, prepare the brittle (ahead of time). Heat the oven to 410F and prepare a baking sheet with baking paper. Combine the syrup and sweetener over heat and heat slowly on low for about a minute. Stir in the pecans and sea salt, then remove from the heat and scrape into the lined tray. Cook for 8 minutes, until crisp, take out and cool. After cooling completely, break into chunks and store in an airtight container in the freezer.
Release the dessert from the pan place on a serving dish. Whisk the cream until fluffy, then add into the middle of the cheesecake leaving space around. Scatter most of the pecan brittle over the top, offering more on the side.
