Savor this Creamy Autumn Cheesecake with Crunchy Maple Pecans
Silky, flavorful and perfectly sweetened, this delightful dessert embodies fall coziness. I avoid tinned pumpkin – it lacks depth and flavor – so I’ve taken the extra step baking 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 real depth. A crunchy pecan topping provides the final flourish: caramelized, rich and with just the right amount of crunch against the smooth filling.
Pumpkin Cheesecake with Crunchy Pecan Topping
For the pumpkin base, cut a medium squash, peeled and seeded in sections, bake, with a cover, at 200C (180C fan) until tender without browning. Process until smooth.
Prep 10 min
Cook about 1¾ hours
Cool 1 hour
Chill at least 6 hours
Serves 8-10
For the Base
- spiced biscuits
- melted butter, softened, plus extra for greasing
- sea salt
Creamy Layer
- 500g cream cheese
- 150g caster sugar
- Finely grated zest of 1 orange
- 200g pumpkin puree (prepared earlier)
- 2 tsp cornflour
- ¾ tsp ground cinnamon
- ginger powder
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- fresh eggs, warmed slightly
- tangy cream
- vanilla
For the Maple Pecan Brittle Topping
- maple sweetener
- fine sugar
- chopped pecans, in chunks
- sea salt flakes
- 150ml double cream
Heat the oven at a moderate heat then butter the base and sides of a 20cm round springform tin. Using a processor the biscuits to fine crumbs, transfer to a container. Incorporate the melted butter and salt, and mix until moistened. Tip into the buttered container, even it out, heat until set, then remove and leave to cool.
Turn down the heat to 355F. Meanwhile, put the cheese, sweetener, and zest into a mixer bowl, whip using the paddle on medium-low until well blended. Incorporate the spiced pumpkin mix, blend on medium-low until combined. Mix in eggs separately, beating in well after each one, follow with the soured cream and vanilla, whip until smooth.
Transfer the spiced cream on to the prepared crust level it out with a small spatula. Give it a gentle shake on a surface to release trapped air, then heat the cake centered in the oven until set with set edges with a jiggly middle. Turn off the oven, crack the door open and let it cool down for one hour. Once it’s at room temperature, chill for at least six hours (or longer), until firm.
Meanwhile, create the topping (ahead of time). Set the oven to a high temperature cover a tray with parchment. Mix the ingredients in a pot and stir gently over a low heat for about a minute. Mix the pecans and sea salt, then remove from the heat transfer to the sheet. Heat until golden, until crisp, then remove and leave to cool. Once the brittle is completely hard, chop into irregular pieces keeping in a container frozen.
Remove the cake from the springform move to a plate. Whisk the cream until fluffy, then spoon over the center leaving space around. Add the crunchy bits across the surface, with additional brittle for serving.
