Discover a Creamy Pumpkin Cheesecake featuring Crunchy Maple Pecans
Velvety, flavorful and not overly sugary, this delightful dessert embodies harvest warmth. I’m not a fan of prepared pumpkin – it lacks depth and flavor – so I recommend of roasting fresh squash varieties. Roasting coaxes out its natural sweetness while evaporating extra liquid, yielding a smooth, flavourful puree which adds genuine complexity. A crunchy pecan topping completes the dessert: caramelized, rich and offering a satisfying crisp to offset the cheesecake’s creamy softness.
Pumpkin Cheesecake with Crunchy Pecan Topping
To make 200g pumpkin puree, dice a medium squash, peeled and seeded into chunks, cook, with a cover, at 390F cooked through but not colored. Process until smooth.
Prep a brief 10 minutes
Cook 1 hr 45 min
Cool 60 minutes
Chill overnight
Serves 8-10
For the Base
- gingersnap cookies
- rich butter, liquefied, and some for coating
- ⅛ tsp fine sea salt
Creamy Layer
- soft cheese
- fine sugar
- orange zest
- squash mash (see introduction)
- thickener
- aromatic cinnamon
- warm ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- 2 large eggs, at room temperature
- 100ml soured cream
- 1 tsp vanilla extract
Crunchy Finish
- maple sweetener
- fine sugar
- 90g pecans, coarsely cut
- 1 large pinch flaky sea salt
- heavy cream
Preheat your oven to 185C (165C fan) then butter the bottom and edges using a cake tin. Using a processor the ginger nuts until crumbly, place in a mixing bowl. Add the salty butter, combine until moistened. Transfer to the prepared pan, even it out, heat until set, take out and cool.
Lower the heat to 355F. At the same time, add the base ingredients in the bowl of an electric mixer, then beat using the paddle slowly until smooth and creamy. Incorporate the pumpkin puree, cornflour and spices, and beat at low speed well mixed. Introduce the eggs separately, beating in well after each one, follow with the soured cream and vanilla, whip until fully incorporated.
Transfer the cheesecake mixture onto the cooled biscuit base level it out with a tool. Give it a gentle shake on a surface to dispel any air bubbles, then bake the cake in the middle of the oven until set until the sides are firm with a jiggly middle. Stop baking, crack the door open and let it cool down for an hour. Once it’s at room temperature, cool in the fridge (or for days), until completely set.
Meanwhile, make the pecan brittle (up to three days ahead). Preheat the oven to 410F and line a small oven tray using liner. Stir together the syrup and sweetener in a pot and stir gently on low until dissolved. Add in the pecans and sea salt, then remove from the heat and scrape into the lined tray. Cook for 8 minutes, until crisp, set aside. After cooling completely, chop into irregular pieces place in a sealed jar chilled.
Open the cake from its tin and transfer to a platter. Beat the cream to a light consistency, then add on top of the cake with a clear edge. Sprinkle the brittle across the surface, then serve with extra pecan brittle alongside.
