Savor a Creamy Pumpkin Cheesecake featuring Crunchy Maple Pecans

Velvety, aromatic and not overly sugary, this delightful dessert captures fall coziness. I’m not a fan of tinned pumpkin – it lacks depth and flavor – so I prefer baking some butternut or Kent squash. Roasting coaxes out the sweet flavor removing extra liquid, yielding a smooth, flavourful puree that gives the cheesecake genuine complexity. The maple pecan brittle adds the perfect finish: caramelized, rich and with just the right amount of crunch complementing the smooth filling.

Pumpkin Cheesecake and Crunchy Pecan Topping

Prepare about one cup of puree, chop 350-400g peeled, deseeded pumpkin into chunks, cook, lightly covered, at 200C (180C fan) until tender without browning. Puree until smooth.

Prep 10 min
Cook about 1¾ hours
Cool 1 hour
Chill at least 6 hours
Serves about 10 people

For the Base

• spiced biscuits
• 70g unsalted butter, melted, with more for the tin
• sea salt

Creamy Layer

• full-fat cream cheese
• 150g caster sugar
• orange zest
• homemade puree (prepared earlier)
• 2 tsp cornflour
• cinnamon spice
• ½ tsp ground ginger
• freshly grated nutmeg
• clove spice
• 2 large eggs, warmed slightly
• 100ml soured cream
• pure vanilla

Crunchy Finish

• pure maple syrup
• 1 tbsp caster sugar
• 90g pecans, in chunks
• a pinch of salt
• 150ml double cream

Preheat your oven to 365F and lightly grease the bottom and edges with a springform pan. Using a processor the cookies into crumbs, transfer to a medium bowl. Add the melted butter and salt, stir until moistened. Transfer to the buttered container, press down firmly, bake for 10 minutes, then remove and leave to cool.

Lower the setting to 355F. Meanwhile, place the cheese, sweetener, and zest into a mixer bowl, then beat on low speed on medium-low to a creamy texture. Mix in the puree, thickener, and seasonings, and beat on medium-low until incorporated. Add the eggs separately, mixing thoroughly after each one, then add the tangy cream and flavoring, whip until fully incorporated.

Transfer the cheesecake mixture onto the prepared crust even the surface with a small spatula. Give it a gentle shake on a worktop to remove bubbles, then heat the cake on the middle rack for 45 minutes until the sides are firm with a jiggly middle. Switch off the heat, leave the door ajar and let it cool down for one hour. When cooled, cool in the fridge (and up to three days), until firm.

While waiting, create the topping (up to three days ahead). Heat the oven to a high temperature and line a small oven tray with parchment. Combine the ingredients in a small saucepan mixing gently for about a minute. Add in the nuts and salt, then remove from the heat and spread on the tray. Cook for 8 minutes, until golden and bubbly, take out and cool. When fully hardened, chop into irregular pieces place in a container chilled.

Release the cheesecake from its tin place on a serving dish. Beat the cream until fluffy, then spoon into the middle of the cheesecake leaving space around. Add the crunchy bits over the top, offering more on the side.