Savor a Smooth Pumpkin Cheesecake featuring Crunchy Maple Pecans

Smooth, aromatic and just sweet enough, this pumpkin cheesecake embodies autumnal comfort. I’m not a fan of prepared pumpkin – it’s watery and flat-tasting – so I recommend of roasting fresh squash varieties. Baking coaxes out the sweet flavor and reduces extra liquid, resulting in a rich, tasty base that gives the cheesecake authentic character. A crunchy pecan topping completes the dessert: caramelized, rich and with just the right amount of crunch to offset the cheesecake’s creamy softness.

Pumpkin Cheesecake with Maple Pecan Brittle

For 200g pumpkin puree, cut a medium squash, peeled and seeded into cubes, then roast, with a cover, in a hot oven until soft but not browned. Process until smooth.

Prep 10 min
Cook 1 hr 45 min
Cool 1 hr
Chill 6 hr+
Serves 8 to 10

For the Base

• spiced biscuits
• melted butter, liquefied, with more for the tin
• a pinch of salt

For the Filling

• full-fat cream cheese
• 150g caster sugar
• Finely grated zest of 1 orange
• 200g pumpkin puree (see introduction)
• thickener
• cinnamon spice
• ½ tsp ground ginger
• freshly grated nutmeg
• hint of cloves
• fresh eggs, not cold
• 100ml soured cream
• vanilla

For the Maple Pecan Brittle Topping

• 2 tbsp maple syrup
• 1 tbsp caster sugar
• 90g pecans, coarsely cut
• sea salt flakes
• heavy cream

Heat the oven to 185C (165C fan) then butter the entire interior with a springform pan. In a food processor the cookies into crumbs, transfer to a mixing bowl. Add the butter and salt, stir coating the crumbs. Tip into the greased tin, press down firmly, cook briefly, take out and cool.

Turn down the setting to 175C (155C fan). Meanwhile, add the cheese, sweetener, and zest into a mixer bowl, mix on low speed on medium-low until smooth and creamy. Mix in the puree, thickener, and seasonings, then mix gently well mixed. Introduce the eggs one at a time, incorporating fully after each one, follow with the cream and extract, mix until smooth.

Transfer the pumpkin filling on to the set base and smooth the top using a spatula. Give it a gentle shake on a surface to release trapped air, then bake the cake in the middle of the oven for 45 minutes with set edges and a soft center. Turn off the oven, crack the door open allowing it to cool for an hour. When cooled, chill for at least six hours (and up to three days), until completely set.

In the meantime, make the pecan brittle (in advance). Set the oven to 410F cover a tray using liner. Stir together the syrup and sweetener in a small saucepan mixing over a low heat for about a minute. Stir in the nuts and salt, then remove from the heat transfer to the sheet. Cook for 8 minutes, until crisp, then remove and leave to cool. After cooling completely, cut roughly place in an airtight container frozen.

Release the cheesecake from its tin and transfer to a platter. Whip the cream until fluffy, then add on top of the cake leaving a 3-4cm border. Sprinkle the brittle over the top, with additional brittle for serving.