Indulge in a Silky Pumpkin Cheesecake featuring Crunchy Maple Pecans
Velvety, aromatic and perfectly sweetened, this seasonal treat embodies fall coziness. I’m not a fan of tinned 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 the inherent sugars while evaporating excess moisture, yielding a deep, aromatic mash that gives the cheesecake real depth. A crunchy pecan topping provides the final flourish: toasty, flavorful and providing a textural contrast to offset the cheesecake’s creamy softness.
Autumn Cheesecake with Crunchy Pecan Topping
For the pumpkin base, cut fresh pumpkin pieces into chunks, bake, loosely covered, at 390F until tender without browning. Puree in a high-speed blender.
Prep 10 min
Cook 1 hour 45 minutes
Cool 1 hour
Chill overnight
Serves 8 to 10
Base Ingredients
- gingersnap cookies
- rich butter, softened, with more for the tin
- ⅛ tsp fine sea salt
Cheesecake Mixture
- soft cheese
- white sugar
- orange zest
- squash mash (see introduction)
- thickener
- aromatic cinnamon
- warm ginger
- ¼ tsp ground nutmeg
- hint of cloves
- fresh eggs, warmed slightly
- 100ml soured cream
- 1 tsp vanilla extract
Crunchy Finish
- pure maple syrup
- 1 tbsp caster sugar
- nut pieces, in chunks
- sea salt flakes
- heavy cream
Set the oven at a moderate heat coat the base and sides using a cake tin. Pulse the biscuits into crumbs, transfer to a mixing bowl. Mix in the butter and salt, combine coating the crumbs. Place in the buttered container, even it out, bake for 10 minutes, take out and cool.
Lower the setting to a lower temp. Meanwhile, place the cheese, sweetener, and zest in the bowl of an electric mixer, then beat using the paddle on medium-low until smooth and creamy. Mix in the pumpkin puree, cornflour and spices, blend at low speed until combined. Introduce the eggs separately, beating in well after each one, follow with the tangy cream and flavoring, and beat until smooth.
Scoop the cheesecake mixture over the prepared crust level it out using a spatula. Tap the tin gently on the counter to dispel any air bubbles, then heat the dessert on the middle rack for 45 minutes until the sides are firm and a soft center. Stop baking, crack the door open and leave the cheesecake to cool for an hour. After cooling, cool in the fridge (and up to three days), until fully chilled.
Meanwhile, create the topping (up to three days ahead). Set the oven to a high temperature cover a tray with parchment. Combine the syrup and sweetener over heat mixing gently until dissolved. Mix the pecans and sea salt, then remove from the heat and scrape into the lined tray. Heat until golden, until crisp, then remove and leave to cool. Once the brittle is completely hard, cut roughly place in a sealed jar frozen.
Open the dessert from the pan and transfer to a platter. Whisk the cream to a light consistency, then add over the center leaving a 3-4cm border. Add the crunchy bits over the top, offering more on the side.
