Indulge in a Creamy Pumpkin Cheesecake featuring Crunchy Maple Pecans
Velvety, flavorful and not overly sugary, this pumpkin cheesecake captures fall coziness. I skip prepared pumpkin – it lacks depth and flavor – so I recommend to roast your own pumpkin. Baking coaxes out the inherent sugars while evaporating excess moisture, producing a deep, aromatic mash that gives the cheesecake real depth. A crunchy pecan topping completes the dessert: caramelized, rich and providing a textural contrast complementing the smooth filling.
Autumn Cheesecake and Crunchy Pecan Topping
To make about one cup of puree, dice fresh pumpkin pieces in sections, bake, lightly covered, at 390F cooked through but not colored. Process using a powerful blender.
Prep 10 min
Cook about 1¾ hours
Cool 1 hour
Chill overnight
Serves 8 to 10
For the Base
- 200g ginger nut biscuits
- melted butter, liquefied, plus extra for greasing
- sea salt
For the Filling
- 500g cream cheese
- white sugar
- orange zest
- homemade puree (see introduction)
- cornstarch
- aromatic cinnamon
- ginger powder
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- room-temperature eggs, warmed slightly
- sour cream
- 1 tsp vanilla extract
Pecan Garnish
- maple sweetener
- fine sugar
- 90g pecans, roughly chopped
- a pinch of salt
- whipping cream
Preheat your oven at a moderate heat and lightly grease the base and sides with a springform pan. Using a processor the ginger nuts until crumbly, transfer to a mixing bowl. Add the melted butter and salt, stir so the crumbs are evenly damp. Place in the greased tin, press down firmly, cook briefly, set aside to cool.
Lower the heat to a lower temp. Meanwhile, place the cheese, sweetener, and zest in a stand mixer, then beat using the paddle at a gentle pace until smooth and creamy. Mix in the pumpkin puree, cornflour and spices, and beat gently well mixed. Mix in eggs one at a time, mixing thoroughly between each addition, then add the cream and extract, and beat until combined.
Transfer the cheesecake mixture over the cooled biscuit base and smooth the top using a spatula. Tap the tin gently on a surface to release trapped air, then bake the cheesecake on the middle rack for about three-quarters of an hour until the sides are firm with a jiggly middle. Stop baking, keep the oven slightly open allowing it to cool for one hour. After cooling, cool in the fridge (or for days), until completely set.
Meanwhile, create the topping (in advance). Heat the oven to 410F and prepare a baking sheet using liner. Combine the maple syrup and sugar in a small saucepan and heat slowly over a low heat until dissolved. Mix the pecans and sea salt, take off the stove and spread on the tray. Heat until golden, until crisp, take out and cool. Once the brittle is completely hard, break into chunks keeping in an airtight container frozen.
Remove the cheesecake from the pan and transfer to a platter. Whisk the cream to soft peaks, then place over the center with a clear edge. Sprinkle the brittle over the top, then serve with extra pecan brittle alongside.
