Indulge in this Smooth Pumpkin Cheesecake featuring Maple Pecan Brittle
Velvety, aromatic and just sweet enough, this delightful dessert captures autumnal comfort. I skip prepared pumpkin – the taste is bland and thin – so I recommend of roasting your own pumpkin. Baking brings out the sweet flavor removing unwanted water, producing a deep, aromatic mash which adds authentic character. A crunchy pecan topping provides the final flourish: golden, nutty and with just the right amount of crunch complementing the velvety texture.
Pumpkin Cheesecake with Crunchy Pecan Topping
To make about one cup of puree, dice 350-400g peeled, deseeded pumpkin into chunks, bake, lightly covered, at 390F until soft but not browned. Blend in a high-speed blender.
Prep 10 minutes
Cook 1 hour 45 minutes
Cool 1 hour
Chill overnight
Serves about 10 people
Base Ingredients
- gingersnap cookies
- melted butter, melted, with more for the tin
- a pinch of salt
For the Filling
- 500g cream cheese
- 150g caster sugar
- citrus peel
- homemade puree (as described above)
- 2 tsp cornflour
- aromatic cinnamon
- ginger powder
- freshly grated nutmeg
- hint of cloves
- 2 large eggs, warmed slightly
- tangy cream
- 1 tsp vanilla extract
For the Maple Pecan Brittle Topping
- pure maple syrup
- 1 tbsp caster sugar
- chopped pecans, roughly chopped
- 1 large pinch flaky sea salt
- 150ml double cream
Preheat your oven to 185C (165C fan) and lightly grease the bottom and edges using a cake tin. Using a processor the biscuits into crumbs, place in a mixing bowl. Incorporate the salty butter, and mix coating the crumbs. Place in the buttered container, compact it well, bake for 10 minutes, set aside to cool.
Lower the oven temperature to a lower temp. In the meantime, put the cream cheese, sugar and orange zest in the bowl of an electric mixer, then beat on low speed slowly to a creamy texture. Incorporate the pumpkin puree, cornflour and spices, blend at low speed until incorporated. Introduce the eggs one at a time, beating in well one by one, follow with the tangy cream and flavoring, and beat until combined.
Transfer the pumpkin filling on to the set base level it out using a spatula. Lightly tap the pan on a surface to release trapped air, then cook the cheesecake in the middle of the oven for about three-quarters of an hour until the edges are set and a soft center. Switch off the heat, crack the door open and let it cool down for one hour. After cooling, cool in the fridge (or for days), until firm.
Meanwhile, create the topping (ahead of time). Heat the oven to 410F cover a tray with baking paper. Mix the maple syrup and sugar in a pot and heat slowly gently for about a minute. Mix the nuts and salt, take off the stove transfer to the sheet. Heat until golden, until caramelized, set aside. When fully hardened, cut roughly and store in a sealed jar chilled.
Open the dessert from the pan move to a plate. Whisk the cream to soft peaks, then spoon on top of the cake leaving space around. Add the crunchy bits over the top, offering more on the side.
