Indulge in this Silky Pumpkin Cheesecake with Maple Pecan Brittle
Smooth, flavorful and perfectly sweetened, this pumpkin cheesecake embodies autumnal comfort. I avoid prepared 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 its natural sweetness and reduces excess moisture, yielding a rich, tasty base imparting genuine complexity. Golden nut brittle provides the final flourish: caramelized, rich and with just the right amount of crunch against the cheesecake’s creamy softness.
Pumpkin Cheesecake with Crunchy Pecan Topping
To make about one cup of puree, cut 350-400g peeled, deseeded pumpkin into cubes, cook, loosely covered, at 200C (180C fan) until tender without browning. Puree using a powerful blender.
Prep 10 minutes
Cook 1 hr 45 min
Cool 60 minutes
Chill at least 6 hours
Serves 8 to 10
For the Base
- spiced biscuits
- melted butter, melted, and some for coating
- ⅛ tsp fine sea salt
For the Filling
- soft cheese
- fine sugar
- Finely grated zest of 1 orange
- 200g pumpkin puree (as described above)
- cornstarch
- aromatic cinnamon
- warm ginger
- freshly grated nutmeg
- hint of cloves
- 2 large eggs, not cold
- sour cream
- 1 tsp vanilla extract
For the Maple Pecan Brittle Topping
- maple sweetener
- 1 tbsp caster sugar
- nut pieces, coarsely cut
- sea salt flakes
- heavy cream
Set the oven to 365F then butter the bottom and edges of a 20cm round springform tin. Pulse the ginger nuts into crumbs, place in a medium bowl. Incorporate the melted butter and salt, stir so the crumbs are evenly damp. Tip into the prepared pan, even it out, bake for 10 minutes, set aside to cool.
Lower the oven temperature to 175C (155C fan). In the meantime, place the cheese, sweetener, and zest into a mixer bowl, whip on low speed on medium-low to a creamy texture. Mix in the spiced pumpkin mix, and beat on medium-low well mixed. Mix in eggs individually, mixing thoroughly after each one, follow with the soured cream and vanilla, whip until combined.
Scoop the spiced cream onto the set base level it out with a small spatula. Tap the tin gently on a surface to remove bubbles, then bake the cake centered in the oven until set until the edges are set and a soft center. Switch off the heat, crack the door open allowing it to cool for one hour. Once it’s at room temperature, cool in the fridge (and up to three days), until completely set.
While waiting, create the topping (ahead of time). Set the oven to 410F and line a small oven tray with baking paper. Stir together the ingredients in a small saucepan mixing gently until dissolved. Stir in the pecans and sea salt, stop heating transfer to the sheet. Bake for about eight minutes, until crisp, take out and cool. Once the brittle is completely hard, chop into irregular pieces place in a container frozen.
Release the cake from the springform and transfer to a platter. Whip the cream until fluffy, then spoon on top of the cake leaving a 3-4cm border. Scatter most of the pecan brittle over the top, offering more on the side.
