Savor a Silky Pumpkin Cheesecake featuring Crunchy Maple Pecans

Velvety, aromatic and not overly sugary, this pumpkin cheesecake is a celebration of fall coziness. I skip canned puree – it’s watery and flat-tasting – so I’ve taken the extra step to roast your own pumpkin. The oven’s heat coaxes out the inherent sugars and reduces extra liquid, yielding a rich, tasty base which adds authentic character. A crunchy pecan topping adds the perfect finish: toasty, flavorful and offering a satisfying crisp complementing the cheesecake’s creamy softness.

Pumpkin Cheesecake and Maple Pecan Brittle

To make 200g pumpkin puree, dice a medium squash, peeled and seeded into cubes, then roast, loosely covered, at 390F until tender without browning. Blend until smooth.

Prep 10 min
Cook 1 hr 45 min
Cool 1 hour
Chill overnight
Serves about 10 people

Crumb Crust

• gingersnap cookies
• rich butter, melted, plus extra for greasing
• sea salt

Cheesecake Mixture

• 500g cream cheese
• fine sugar
• orange zest
• squash mash (prepared earlier)
• thickener
• aromatic cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• hint of cloves
• room-temperature eggs, at room temperature
• sour cream
• vanilla

For the Maple Pecan Brittle Topping

• maple sweetener
• fine sugar
• nut pieces, coarsely cut
• 1 large pinch flaky sea salt
• 150ml double cream

Preheat your oven at a moderate heat and lightly grease the base and sides using a cake tin. In a food processor the biscuits into crumbs, transfer to a medium bowl. Incorporate the melted butter and salt, and mix coating the crumbs. Tip into the greased tin, compact it well, cook briefly, set aside to cool.

Reduce the setting to a lower temp. Meanwhile, place the cheese, sweetener, and zest in the bowl of an electric mixer, then beat with the paddle attachment slowly to a creamy texture. Incorporate the spiced pumpkin mix, blend gently well mixed. Introduce the eggs one at a time, incorporating fully after each one, follow with the soured cream and vanilla, mix until fully incorporated.

Pour the cheesecake mixture on to the prepared crust even the surface with a small spatula. Give it a gentle shake on the counter to remove bubbles, then heat the cheesecake on the middle rack until set until the edges are set and the centre is slightly wobbly. Switch off the heat, keep the oven slightly open and let it cool down for 60 minutes. After cooling, cool in the fridge (and up to three days), until completely set.

Meanwhile, create the topping (ahead of time). Set the oven to a high temperature and prepare a baking sheet with baking paper. Stir together the syrup and sweetener over heat mixing gently briefly. Mix the chopped pecans, take off the stove and spread on the tray. Bake for about eight minutes, until caramelized, then remove and leave to cool. When fully hardened, chop into irregular pieces and store in an airtight container frozen.

Remove the cake from its tin place on a serving dish. Whip the cream until fluffy, then place on top of the cake with a clear edge. Scatter most of the pecan brittle across the surface, offering more on the side.