Savor a Creamy Autumn Cheesecake featuring Crunchy Maple Pecans
Silky, flavorful and not overly sugary, this seasonal treat is a celebration of harvest warmth. I’m not a fan of tinned pumpkin – it lacks depth and flavor – so I’ve taken the extra step to roast some butternut or Kent squash. The oven’s heat brings out the inherent sugars removing unwanted water, yielding a smooth, flavourful puree which adds authentic character. A crunchy pecan topping completes the dessert: toasty, flavorful and providing a textural contrast to offset the cheesecake’s creamy softness.
Pumpkin Cheesecake and Crunchy Pecan Topping
Prepare the pumpkin base, chop fresh pumpkin pieces into cubes, then roast, lightly covered, in a hot oven cooked through but not colored. Process until smooth.
Prep 10 minutes
Cook 1 hour 45 minutes
Cool 60 minutes
Chill at least 6 hours
Serves 8 to 10
Crumb Crust
- gingersnap cookies
- 70g unsalted butter, liquefied, plus extra for greasing
- ⅛ tsp fine sea salt
Cheesecake Mixture
- 500g cream cheese
- 150g caster sugar
- orange zest
- 200g pumpkin puree (prepared earlier)
- 2 tsp cornflour
- ¾ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- 2 large eggs, not cold
- tangy cream
- vanilla
Pecan Garnish
- pure maple syrup
- sugar
- 90g pecans, in chunks
- 1 large pinch flaky sea salt
- heavy cream
Set the oven to 365F and lightly grease the base and sides using a cake tin. In a food processor the cookies into crumbs, transfer to a container. Add the butter and salt, combine until moistened. Place in the buttered container, even it out, heat until set, then remove and leave to cool.
Lower the oven temperature to 355F. In the meantime, place the cheese, sweetener, and zest into a mixer bowl, mix on low speed at a gentle pace to a creamy texture. Mix in the spiced pumpkin mix, and beat at low speed until combined. Add the eggs separately, beating in well after each one, follow with the cream and extract, mix until combined.
Scoop the cheesecake mixture onto the prepared crust even the surface with a small spatula. Lightly tap the pan on a worktop to release trapped air, then heat the dessert in the middle of the oven for 45 minutes until the edges are set and a soft center. Switch off the heat, crack the door open and let it cool down for 60 minutes. After cooling, cool in the fridge (and up to three days), until completely set.
While waiting, create the topping (up to three days ahead). Preheat the oven to a high temperature and prepare a baking sheet with baking paper. Combine the syrup and sweetener in a small saucepan and heat slowly gently for about a minute. Add in the nuts and salt, stop heating transfer to the sheet. Bake for about eight minutes, until crisp, set aside. After cooling completely, break into chunks keeping in a sealed jar frozen.
Release the dessert from the springform and transfer to a platter. Whip the cream to a light consistency, then add into the middle of the cheesecake with a clear edge. Scatter most of the pecan brittle on top, with additional brittle for serving.
