Savor a Silky Pumpkin Cheesecake with Maple Pecan Brittle
Silky, flavorful and not overly sugary, this seasonal treat is a celebration of harvest warmth. I skip prepared pumpkin – it’s watery and flat-tasting – so I recommend of roasting fresh squash varieties. The oven’s heat enhances the inherent sugars and reduces excess moisture, producing a smooth, flavourful puree which adds authentic character. Golden nut brittle adds the perfect finish: caramelized, rich and providing a textural contrast complementing the cheesecake’s creamy softness.
Pumpkin Cheesecake with Crunchy Pecan Topping
Prepare 200g pumpkin puree, cut fresh pumpkin pieces in sections, cook, loosely covered, in a hot oven until soft but not browned. Process until smooth.
Prep a brief 10 minutes
Cook about 1¾ hours
Cool 60 minutes
Chill 6 hr+
Serves 8-10
Crumb Crust
- spiced biscuits
- melted butter, softened, plus extra for greasing
- ⅛ tsp fine sea salt
Creamy Layer
- full-fat cream cheese
- fine sugar
- orange zest
- squash mash (as described above)
- cornstarch
- ¾ tsp ground cinnamon
- warm ginger
- ¼ tsp ground nutmeg
- hint of cloves
- room-temperature eggs, at room temperature
- 100ml soured cream
- pure vanilla
Pecan Garnish
- pure maple syrup
- fine sugar
- nut pieces, coarsely cut
- 1 large pinch flaky sea salt
- heavy cream
Set the oven to 185C (165C fan) coat the entire interior using a cake tin. Using a processor the ginger nuts until crumbly, place in a medium bowl. Incorporate the salty butter, and mix so the crumbs are evenly damp. Transfer to the prepared pan, compact it well, heat until set, take out and cool.
Lower the heat to 175C (155C fan). At the same time, put the base ingredients in a stand mixer, mix with the paddle attachment slowly to a creamy texture. Mix in the puree, thickener, and seasonings, blend at low speed until combined. Introduce the eggs one at a time, beating in well one by one, follow with the tangy cream and flavoring, whip until fully incorporated.
Pour the cheesecake mixture over the set base even the surface with a tool. Tap the tin gently on a surface to remove bubbles, then bake the dessert on the middle rack for about three-quarters of an hour until the sides are firm with a jiggly middle. Stop baking, crack the door open and let it cool down for one hour. When cooled, chill for at least six hours (or for days), until completely set.
Meanwhile, make the pecan brittle (up to three days ahead). Preheat the oven to 210C (190C fan) and line a small oven tray using liner. Stir together the syrup and sweetener over heat mixing on low for about a minute. Add in the pecans and sea salt, stop heating transfer to the sheet. Heat until golden, until golden and bubbly, set aside. Once the brittle is completely hard, cut roughly and store in a container in the freezer.
Open the cake from its tin and transfer to a platter. Whisk the cream to soft peaks, then spoon into the middle of the cheesecake with a clear edge. Add the crunchy bits across the surface, offering more on the side.
