Savor a Smooth Autumn Cheesecake with Crunchy Maple Pecans
Silky, flavorful and perfectly sweetened, this delightful dessert is a celebration of fall coziness. I skip tinned pumpkin – it’s watery and flat-tasting – so I recommend to roast some butternut or Kent squash. Baking coaxes out the sweet flavor and reduces unwanted water, yielding a deep, aromatic mash imparting real depth. The maple pecan brittle completes the dessert: golden, nutty and providing a textural contrast complementing the smooth filling.
Pumpkin Cheesecake with Crunchy Pecan Topping
For about one cup of puree, chop fresh pumpkin pieces into cubes, then roast, lightly covered, at 390F until soft but not browned. Puree using a powerful blender.
Prep 10 minutes
Cook about 1¾ hours
Cool 60 minutes
Chill overnight
Serves 8-10
Crumb Crust
- gingersnap cookies
- melted butter, softened, and some for coating
- sea salt
Cheesecake Mixture
- soft cheese
- fine sugar
- orange zest
- homemade puree (prepared earlier)
- thickener
- cinnamon spice
- ginger powder
- nutmeg
- hint of cloves
- room-temperature eggs, warmed slightly
- sour cream
- 1 tsp vanilla extract
For the Maple Pecan Brittle Topping
- 2 tbsp maple syrup
- sugar
- nut pieces, coarsely cut
- a pinch of salt
- 150ml double cream
Set the oven at a moderate heat and lightly grease the base and sides of a 20cm round springform tin. Pulse the biscuits into crumbs, transfer to a container. Add the melted butter and salt, stir until moistened. Transfer to the greased tin, press down firmly, bake for 10 minutes, then remove and leave to cool.
Reduce the setting to a lower temp. In the meantime, put the base ingredients in the bowl of an electric mixer, whip on low speed slowly until smooth and creamy. Add the pumpkin puree, cornflour and spices, then mix gently until combined. Mix in eggs one at a time, mixing thoroughly after each one, then add the soured cream and vanilla, whip until combined.
Scoop the pumpkin filling onto the cooled biscuit base level it out using a spatula. Tap the tin gently on the counter to release trapped air, then bake the cake on the middle rack until set with set edges and a soft center. Turn off the oven, crack the door open allowing it to cool for one hour. After cooling, chill for at least six hours (or longer), until firm.
While waiting, prepare the brittle (in advance). Preheat the oven to 410F and prepare a baking sheet using liner. Mix the maple syrup and sugar in a pot and stir gently gently for about a minute. Stir in the chopped pecans, then remove from the heat and scrape into the lined tray. Cook for 8 minutes, until caramelized, then remove and leave to cool. When fully hardened, break into chunks and store in an airtight container chilled.
Remove the dessert from the pan move to a plate. Whip the cream until fluffy, then add into the middle of the cheesecake leaving space around. Sprinkle the brittle across the surface, with additional brittle for serving.
