Discover this Silky Pumpkin Cheesecake with Maple Pecan Brittle
Smooth, aromatic and just sweet enough, this seasonal treat is a celebration of harvest warmth. I avoid prepared pumpkin – it’s watery and flat-tasting – so I recommend to roast some butternut or Kent squash. The oven’s heat enhances the sweet flavor and reduces unwanted water, yielding a rich, tasty base imparting authentic character. A crunchy pecan topping adds the perfect finish: toasty, flavorful and with just the right amount of crunch complementing the velvety texture.
Pumpkin Cheesecake and Crunchy Pecan Topping
For the pumpkin base, chop a medium squash, peeled and seeded in sections, then roast, with a cover, at 390F until soft but not browned. Puree until smooth.
Prep 10 min
Cook 1 hour 45 minutes
Cool 1 hour
Chill overnight
Serves 8-10
Crumb Crust
- spiced biscuits
- 70g unsalted butter, softened, and some for coating
- a pinch of salt
Cheesecake Mixture
- soft cheese
- white sugar
- Finely grated zest of 1 orange
- homemade puree (prepared earlier)
- cornstarch
- aromatic cinnamon
- warm ginger
- ¼ tsp ground nutmeg
- hint of cloves
- 2 large eggs, at room temperature
- sour cream
- vanilla
Crunchy Finish
- maple sweetener
- fine sugar
- nut pieces, roughly chopped
- a pinch of salt
- heavy cream
Set the oven to 185C (165C fan) and lightly grease the bottom and edges using a cake tin. In a food processor the cookies until crumbly, transfer to a medium bowl. Mix in the salty butter, combine until moistened. Transfer to the buttered container, compact it well, cook briefly, set aside to cool.
Reduce the oven temperature to a lower temp. Meanwhile, put the base ingredients in the bowl of an electric mixer, mix on low speed slowly to a creamy texture. Incorporate the pumpkin puree, cornflour and spices, and beat on medium-low well mixed. Mix in eggs one at a time, incorporating fully one by one, then add the cream and extract, mix until combined.
Scoop the pumpkin filling over the cooled biscuit base and smooth the top with a small spatula. Tap the tin gently on a surface to release trapped air, then cook the cheesecake on the middle rack until set until the edges are set and a soft center. Turn off the oven, crack the door open allowing it to cool for an hour. Once it’s at room temperature, cool in the fridge (or for days), until fully chilled.
In the meantime, make the pecan brittle (up to three days ahead). Set the oven to 210C (190C fan) and prepare a baking sheet with baking paper. Mix the maple syrup and sugar in a small saucepan mixing over a low heat until dissolved. Mix the nuts and salt, then remove from the heat and scrape into the lined tray. Bake for about eight minutes, until caramelized, set aside. Once the brittle is completely hard, break into chunks and store in a container frozen.
Open the cake from its tin and transfer to a platter. Whip the cream to a light consistency, then place on top of the cake with a clear edge. Sprinkle the brittle on top, offering more on the side.
