Discover a Creamy Pumpkin Cheesecake featuring Crunchy Maple Pecans

Velvety, spiced and perfectly sweetened, this pumpkin cheesecake is a celebration of fall coziness. I avoid prepared pumpkin – it’s watery and flat-tasting – so I recommend to roast your own pumpkin. Roasting brings out its natural sweetness and reduces unwanted water, producing a smooth, flavourful puree which adds genuine complexity. A crunchy pecan topping completes the dessert: golden, nutty and with just the right amount of crunch against the cheesecake’s creamy softness.

Autumn Cheesecake and Crunchy Pecan Topping

Prepare the pumpkin base, chop 350-400g peeled, deseeded pumpkin into chunks, cook, with a cover, at 390F until soft but not browned. Puree in a high-speed blender.

Prep 10 min
Cook 1 hour 45 minutes
Cool 60 minutes
Chill overnight
Serves 8 to 10

For the Base

• spiced biscuits
• melted butter, liquefied, and some for coating
• sea salt

Cheesecake Mixture

• soft cheese
• white sugar
• citrus peel
• 200g pumpkin puree (see introduction)
• 2 tsp cornflour
• cinnamon spice
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• hint of cloves
• 2 large eggs, warmed slightly
• 100ml soured cream
• pure vanilla

For the Maple Pecan Brittle Topping

• maple sweetener
• fine sugar
• nut pieces, coarsely cut
• a pinch of salt
• whipping cream

Preheat your oven to 185C (165C fan) coat the base and sides of a 20cm round springform tin. In a food processor the cookies into crumbs, then tip into a container. Add the butter and salt, stir until moistened. Tip into the greased tin, compact it well, cook briefly, set aside to cool.

Reduce the setting to 355F. Meanwhile, place the cheese, sweetener, and zest in a stand mixer, whip using the paddle slowly to a creamy texture. Mix in the puree, thickener, and seasonings, and beat gently well mixed. Mix in eggs individually, incorporating fully between each addition, follow with the tangy cream and flavoring, and beat until fully incorporated.

Pour the pumpkin filling on to the cooled biscuit base level it out with a small spatula. Give it a gentle shake on a surface to remove bubbles, then bake the dessert centered in the oven for 45 minutes with set edges with a jiggly middle. Switch off the heat, crack the door open and leave the cheesecake to cool for 60 minutes. Once it’s at room temperature, cool in the fridge (or longer), until firm.

In the meantime, create the topping (ahead of time). Preheat the oven to 410F and line a small oven tray with parchment. Stir together the maple syrup and sugar over heat and stir gently over a low heat until dissolved. Stir in the nuts and salt, take off the stove and scrape into the lined tray. Cook for 8 minutes, until golden and bubbly, take out and cool. When fully hardened, chop into irregular pieces and store in a sealed jar chilled.

Remove the cake from its tin move to a plate. Whisk the cream to a light consistency, then add over the center leaving a 3-4cm border. Sprinkle the brittle on top, then serve with extra pecan brittle alongside.