Savor this Silky Pumpkin Cheesecake featuring Maple Pecan Brittle
Silky, spiced and perfectly sweetened, this pumpkin cheesecake is a celebration of harvest warmth. I avoid prepared pumpkin – it lacks depth and flavor – so I’ve taken the extra step of roasting some butternut or Kent squash. The oven’s heat brings out the sweet flavor removing unwanted water, producing a rich, tasty base that gives the cheesecake genuine complexity. A crunchy pecan topping adds the perfect finish: golden, nutty and offering a satisfying crisp to offset the cheesecake’s creamy softness.
Pumpkin Cheesecake with Crunchy Pecan Topping
To make about one cup of puree, dice 350-400g peeled, deseeded pumpkin into cubes, cook, with a cover, in a hot oven until soft but not browned. Process until smooth.
Prep 10 min
Cook 1 hour 45 minutes
Cool 1 hour
Chill at least 6 hours
Serves 8-10
For the Base
- 200g ginger nut biscuits
- rich butter, liquefied, plus extra for greasing
- ⅛ tsp fine sea salt
Creamy Layer
- soft cheese
- white sugar
- orange zest
- squash mash (prepared earlier)
- thickener
- aromatic cinnamon
- ½ tsp ground ginger
- nutmeg
- clove spice
- 2 large eggs, not cold
- 100ml soured cream
- 1 tsp vanilla extract
Pecan Garnish
- pure maple syrup
- 1 tbsp caster sugar
- 90g pecans, roughly chopped
- sea salt flakes
- 150ml double cream
Heat the oven at a moderate heat coat the entire interior with a springform pan. Using a processor the ginger nuts into crumbs, place in a mixing bowl. Incorporate the melted butter and salt, combine until moistened. Place in the greased tin, compact it well, heat until set, then remove and leave to cool.
Lower the oven temperature to 175C (155C fan). In the meantime, place the base ingredients in the bowl of an electric mixer, whip with the paddle attachment slowly until well blended. Mix in the puree, thickener, and seasonings, then mix on medium-low until combined. Mix in eggs individually, beating in well between each addition, next include the soured cream and vanilla, whip until smooth.
Scoop the spiced cream over the cooled biscuit base and smooth the top with a small spatula. Tap the tin gently on a surface to remove bubbles, then heat the cheesecake centered in the oven for about three-quarters of an hour until the edges are set and a soft center. Switch off the heat, keep the oven slightly open and let it cool down for 60 minutes. Once it’s at room temperature, refrigerate for 6+ hours (or for days), until completely set.
While waiting, create the topping (up to three days ahead). Preheat the oven to 210C (190C fan) cover a tray with parchment. Combine the maple syrup and sugar in a pot mixing over a low heat briefly. Add in the chopped pecans, take off the stove and scrape into the lined tray. Heat until golden, until caramelized, take out and cool. When fully hardened, cut roughly place in a container frozen.
Open the cake from the springform and transfer to a platter. Whip the cream until fluffy, then add over the center leaving space around. Scatter most of the pecan brittle over the top, offering more on the side.
