Savor a Creamy Pumpkin Cheesecake featuring Maple Pecan Brittle
Velvety, flavorful and not overly sugary, this seasonal treat captures autumnal comfort. I skip prepared pumpkin – the taste is bland and thin – so I’ve taken the extra step to roast your own pumpkin. Baking enhances the inherent sugars removing unwanted water, yielding a smooth, flavourful puree imparting genuine complexity. The maple pecan brittle adds the perfect finish: golden, nutty and offering a satisfying crisp against the smooth filling.
Pumpkin Cheesecake and Maple Pecan Brittle
To make about one cup of puree, cut a medium squash, peeled and seeded into cubes, then roast, loosely covered, at 200C (180C fan) until tender without browning. Process using a powerful blender.
Prep a brief 10 minutes
Cook 1 hr 45 min
Cool 1 hour
Chill at least 6 hours
Serves 8-10
Crumb Crust
- gingersnap cookies
- melted butter, liquefied, plus extra for greasing
- ⅛ tsp fine sea salt
For the Filling
- soft cheese
- fine sugar
- Finely grated zest of 1 orange
- squash mash (as described above)
- 2 tsp cornflour
- aromatic cinnamon
- ginger powder
- nutmeg
- ⅛ tsp ground cloves
- fresh eggs, warmed slightly
- tangy cream
- 1 tsp vanilla extract
Pecan Garnish
- pure maple syrup
- 1 tbsp caster sugar
- chopped pecans, in chunks
- 1 large pinch flaky sea salt
- heavy cream
Set the oven to 185C (165C fan) coat the entire interior with a springform pan. In a food processor the biscuits until crumbly, then tip into a container. Mix in the melted butter and salt, and mix so the crumbs are evenly damp. Tip into the greased tin, compact it well, cook briefly, then remove and leave to cool.
Turn down the oven temperature to a lower temp. At the same time, place the cream cheese, sugar and orange zest in the bowl of an electric mixer, whip with the paddle attachment at a gentle pace to a creamy texture. Add the spiced pumpkin mix, and beat gently well mixed. Mix in eggs individually, 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 small spatula. Lightly tap the pan on a surface to dispel any air bubbles, then heat the dessert on the middle rack until set until the sides are firm and a soft center. Turn off the oven, leave the door ajar allowing it to cool for an hour. After cooling, refrigerate for 6+ hours (or longer), until fully chilled.
While waiting, prepare the brittle (up to three days ahead). Preheat the oven to 210C (190C fan) and prepare a baking sheet with parchment. Combine the ingredients in a small saucepan and heat slowly gently briefly. Mix the nuts and salt, take off the stove transfer to the sheet. Cook for 8 minutes, until caramelized, take out and cool. After cooling completely, break into chunks keeping in a container frozen.
Open the cheesecake from its tin place on a serving dish. Whisk the cream until fluffy, then add into the middle of the cheesecake leaving a 3-4cm border. Scatter most of the pecan brittle over the top, offering more on the side.
