Savor a Silky Pumpkin Cheesecake with Crunchy Maple Pecans
Smooth, aromatic and not overly sugary, this delightful dessert embodies autumnal comfort. I avoid tinned pumpkin – the taste is bland and thin – so I prefer of roasting fresh squash varieties. Baking coaxes out the inherent sugars and reduces unwanted water, producing a rich, tasty base imparting genuine complexity. Golden nut brittle completes the dessert: toasty, flavorful and offering a satisfying crisp complementing the smooth filling.
Autumn Cheesecake with Crunchy Pecan Topping
To make 200g pumpkin puree, cut fresh pumpkin pieces into cubes, bake, with a cover, at 200C (180C fan) until tender without browning. Puree until smooth.
Prep a brief 10 minutes
Cook 1 hour 45 minutes
Cool 60 minutes
Chill 6 hr+
Serves 8 to 10
Crumb Crust
- 200g ginger nut biscuits
- melted butter, melted, with more for the tin
- sea salt
Creamy Layer
- soft cheese
- white sugar
- orange zest
- homemade puree (prepared earlier)
- 2 tsp cornflour
- aromatic cinnamon
- warm ginger
- nutmeg
- clove spice
- fresh eggs, not cold
- sour cream
- pure vanilla
For the Maple Pecan Brittle Topping
- maple sweetener
- 1 tbsp caster sugar
- nut pieces, in chunks
- sea salt flakes
- whipping cream
Set the oven to 185C (165C fan) then butter the bottom and edges using a cake tin. Using a processor the ginger nuts into crumbs, then tip into a container. Incorporate the salty butter, and mix until moistened. Tip into the greased tin, press down firmly, heat until set, take out and cool.
Lower the heat to a lower temp. At the same time, place the cheese, sweetener, and zest in a stand mixer, mix with the paddle attachment on medium-low until smooth and creamy. Incorporate the pumpkin puree, cornflour and spices, and beat at low speed well mixed. Mix in eggs one at a time, beating in well after each one, follow with the cream and extract, and beat until smooth.
Pour the cheesecake mixture onto the set base level it out with a small spatula. Tap the tin gently on a surface to dispel any air bubbles, then cook the dessert centered in the oven for 45 minutes with set edges with a jiggly middle. Turn off the oven, keep the oven slightly open and let it cool down for 60 minutes. After cooling, chill for at least six hours (and up to three days), until firm.
In the meantime, prepare the brittle (in advance). Preheat the oven to 410F and line a small oven tray using liner. Stir together the ingredients in a pot and heat slowly on low for about a minute. Stir in the nuts and salt, take off the stove and scrape into the lined tray. Cook for 8 minutes, until crisp, then remove and leave to cool. After cooling completely, cut roughly keeping in an airtight container in the freezer.
Open the dessert from the springform move to a plate. Whip the cream to soft peaks, then place over the center leaving space around. Add the crunchy bits on top, offering more on the side.