Discover this Creamy Pumpkin Cheesecake with Maple Pecan Brittle
Silky, spiced and perfectly sweetened, this seasonal treat embodies harvest warmth. I’m not a fan of tinned pumpkin – the taste is bland and thin – so I prefer of roasting fresh squash varieties. Roasting coaxes out the inherent sugars and reduces excess moisture, yielding a smooth, flavourful puree imparting real depth. The maple pecan brittle adds the perfect finish: golden, nutty and offering a satisfying crisp complementing the cheesecake’s creamy softness.
Pumpkin Cheesecake and Maple Pecan Brittle
Prepare 200g pumpkin puree, cut 350-400g peeled, deseeded pumpkin into chunks, cook, loosely covered, at 200C (180C fan) cooked through but not colored. Process using a powerful blender.
Prep 10 minutes
Cook 1 hour 45 minutes
Cool 1 hour
Chill at least 6 hours
Serves 8-10
For the Base
- 200g ginger nut biscuits
- 70g unsalted butter, softened, plus extra for greasing
- sea salt
Creamy Layer
- 500g cream cheese
- 150g caster sugar
- orange zest
- squash mash (as described above)
- 2 tsp cornflour
- cinnamon spice
- warm ginger
- ¼ tsp ground nutmeg
- clove spice
- fresh eggs, at room temperature
- sour cream
- vanilla
Crunchy Finish
- maple sweetener
- 1 tbsp caster sugar
- chopped pecans, in chunks
- 1 large pinch flaky sea salt
- 150ml double cream
Heat the oven to 185C (165C fan) coat the entire interior of a 20cm round springform tin. Pulse the biscuits into crumbs, place in a container. Add the butter and salt, combine until moistened. Tip into the buttered container, compact it well, heat until set, then remove and leave to cool.
Lower the oven temperature to 175C (155C fan). Meanwhile, put the cream cheese, sugar and orange zest in a stand mixer, mix using the paddle slowly to a creamy texture. Add the pumpkin puree, cornflour and spices, and beat at low speed until combined. Mix in eggs separately, incorporating fully after each one, next include the tangy cream and flavoring, mix until combined.
Pour the spiced cream over the cooled biscuit base even the surface with a tool. Lightly tap the pan on a worktop to release trapped air, then heat the dessert centered in the oven for 45 minutes until the sides are firm and a soft center. Switch off the heat, leave the door ajar and let it cool down for one hour. When cooled, cool in the fridge (or for days), until firm.
While waiting, prepare the brittle (in advance). Preheat the oven to 410F cover a tray using liner. Combine the ingredients in a small saucepan and heat slowly on low briefly. Mix the nuts and salt, stop heating and scrape into the lined tray. Heat until golden, until golden and bubbly, set aside. When fully hardened, break into chunks keeping in a container in the freezer.
Remove the cake from the pan move to a plate. Whip the cream until fluffy, then place on top of the cake leaving space around. Add the crunchy bits over the top, offering more on the side.
