Indulge in a Creamy Pumpkin Cheesecake with Maple Pecan Brittle
Velvety, spiced and just sweet enough, this delightful dessert captures fall coziness. I skip prepared pumpkin – it lacks depth and flavor – so I prefer baking some butternut or Kent squash. The oven’s heat brings out the inherent sugars removing extra liquid, yielding a deep, aromatic mash which adds authentic character. Golden nut brittle adds the perfect finish: toasty, flavorful and with just the right amount of crunch complementing the velvety texture.
Pumpkin Cheesecake with Maple Pecan Brittle
To make about one cup of puree, cut 350-400g peeled, deseeded pumpkin in sections, bake, lightly covered, at 390F cooked through but not colored. Blend until smooth.
Prep a brief 10 minutes
Cook 1 hour 45 minutes
Cool 60 minutes
Chill overnight
Serves 8 to 10
Crumb Crust
- 200g ginger nut biscuits
- rich butter, softened, with more for the tin
- ⅛ tsp fine sea salt
Cheesecake Mixture
- 500g cream cheese
- white sugar
- Finely grated zest of 1 orange
- homemade puree (prepared earlier)
- cornstarch
- cinnamon spice
- warm ginger
- nutmeg
- ⅛ tsp ground cloves
- 2 large eggs, at room temperature
- sour cream
- vanilla
For the Maple Pecan Brittle Topping
- 2 tbsp maple syrup
- sugar
- chopped pecans, in chunks
- 1 large pinch flaky sea salt
- 150ml double cream
Heat the oven to 185C (165C fan) coat the bottom and edges of a 20cm round springform tin. Using a processor the ginger nuts until crumbly, transfer to a mixing bowl. Mix in the melted butter and salt, stir coating the crumbs. Place in the buttered container, even it out, cook briefly, set aside to cool.
Turn down the setting to 175C (155C fan). At the same time, put the cream cheese, sugar and orange zest in a stand mixer, then beat using the paddle at a gentle pace until smooth and creamy. Incorporate the pumpkin puree, cornflour and spices, and beat gently until incorporated. Mix in eggs one at a time, mixing thoroughly between each addition, then add the tangy cream and flavoring, mix until smooth.
Pour the cheesecake mixture onto the set base and smooth the top with a small spatula. Lightly tap the pan on a worktop to remove bubbles, then heat the cheesecake on the middle rack for 45 minutes with set edges and a soft center. Switch off the heat, leave the door ajar and leave the cheesecake to cool for an hour. When cooled, chill for at least six hours (or longer), until firm.
In the meantime, make the pecan brittle (in advance). Preheat the oven to 410F and line a small oven tray with baking paper. Stir together the ingredients in a pot mixing gently until dissolved. Add in the nuts and salt, take off the stove and scrape into the lined tray. Heat until golden, until crisp, take out and cool. After cooling completely, cut roughly place in a container frozen.
Open the cake from the springform and transfer to a platter. Whip the cream until fluffy, then place into the middle of the cheesecake leaving space around. Add the crunchy bits across the surface, offering more on the side.
