Indulge in this Silky Autumn Cheesecake featuring Maple Pecan Brittle
Smooth, aromatic and not overly sugary, this pumpkin cheesecake embodies harvest warmth. I skip tinned pumpkin – it lacks depth and flavor – so I’ve taken the extra step baking fresh squash varieties. Roasting coaxes out the sweet flavor and reduces extra liquid, yielding a smooth, flavourful puree imparting genuine complexity. A crunchy pecan topping adds the perfect finish: golden, nutty and offering a satisfying crisp to offset the smooth filling.
Pumpkin Cheesecake with Crunchy Pecan Topping
Prepare the pumpkin base, dice 350-400g peeled, deseeded pumpkin into cubes, then roast, lightly covered, at 390F cooked through but not colored. Blend using a powerful blender.
Prep a brief 10 minutes
Cook about 1¾ hours
Cool 1 hr
Chill at least 6 hours
Serves 8 to 10
Base Ingredients
- spiced biscuits
- rich butter, liquefied, plus extra for greasing
- sea salt
Cheesecake Mixture
- soft cheese
- fine sugar
- orange zest
- 200g pumpkin puree (prepared earlier)
- thickener
- cinnamon spice
- ½ tsp ground ginger
- freshly grated nutmeg
- clove spice
- 2 large eggs, not cold
- tangy cream
- pure vanilla
Crunchy Finish
- pure maple syrup
- fine sugar
- 90g pecans, in chunks
- sea salt flakes
- whipping cream
Heat the oven at a moderate heat and lightly grease the entire interior with a springform pan. Pulse the biscuits until crumbly, transfer to a container. Mix in the salty butter, combine so the crumbs are evenly damp. Place in the greased tin, even it out, bake for 10 minutes, then remove and leave to cool.
Lower the heat to a lower temp. In the meantime, place the base ingredients in a stand mixer, mix using the paddle on medium-low until well blended. Incorporate the spiced pumpkin mix, and beat gently well mixed. Add the eggs separately, beating in well after each one, next include the tangy cream and flavoring, and beat until smooth.
Transfer the pumpkin filling onto the cooled biscuit base even the surface with a small spatula. Lightly tap the pan on a surface to dispel any air bubbles, then bake the cheesecake centered in the oven for about three-quarters of an hour until the sides are firm with a jiggly middle. Turn off the oven, keep the oven slightly open and leave the cheesecake to cool for an hour. When cooled, cool in the fridge (or for days), until firm.
In the meantime, create the topping (ahead of time). Heat the oven to 210C (190C fan) and prepare a baking sheet using liner. Combine the ingredients in a small saucepan mixing gently until dissolved. Add in the nuts and salt, take off the stove transfer to the sheet. Heat until golden, until crisp, then remove and leave to cool. Once the brittle is completely hard, chop into irregular pieces keeping in a container in the freezer.
Remove the cake from the springform place on a serving dish. Whip the cream until fluffy, then place over the center leaving space around. Sprinkle the brittle on top, offering more on the side.
