Discover this Silky Pumpkin Cheesecake with Crunchy Maple Pecans
Velvety, aromatic and perfectly sweetened, this delightful dessert captures harvest warmth. I skip canned puree – it’s watery and flat-tasting – so I prefer of roasting fresh squash varieties. Roasting enhances the sweet flavor while evaporating excess moisture, yielding a smooth, flavourful puree that gives the cheesecake genuine complexity. A crunchy pecan topping adds the perfect finish: golden, nutty and with just the right amount of crunch against the smooth filling.
Pumpkin Cheesecake and Crunchy Pecan Topping
Prepare the pumpkin base, chop a medium squash, peeled and seeded into chunks, then roast, loosely covered, in a hot oven until tender without browning. Puree using a powerful blender.
Prep a brief 10 minutes
Cook 1 hr 45 min
Cool 60 minutes
Chill 6 hr+
Serves 8-10
Base Ingredients
- 200g ginger nut biscuits
- melted butter, liquefied, with more for the tin
- a pinch of salt
Cheesecake Mixture
- soft cheese
- 150g caster sugar
- citrus peel
- 200g pumpkin puree (see introduction)
- 2 tsp cornflour
- aromatic cinnamon
- ginger powder
- freshly grated nutmeg
- clove spice
- 2 large eggs, at room temperature
- sour cream
- vanilla
Crunchy Finish
- 2 tbsp maple syrup
- 1 tbsp caster sugar
- chopped pecans, coarsely cut
- 1 large pinch flaky sea salt
- 150ml double cream
Set the oven at a moderate heat and lightly grease the entire interior of a 20cm round springform tin. Using a processor the biscuits into crumbs, transfer to a mixing bowl. Mix in the salty butter, combine until moistened. Tip into the prepared pan, press down firmly, bake for 10 minutes, take out and cool.
Turn down the setting to 175C (155C fan). In the meantime, place the cream cheese, sugar and orange zest in the bowl of an electric mixer, whip with the paddle attachment at a gentle pace until well blended. Incorporate the pumpkin puree, cornflour and spices, blend gently well mixed. Introduce the eggs individually, beating in well between each addition, then add the soured cream and vanilla, mix until smooth.
Pour the pumpkin filling over the set base and smooth the top with a small spatula. Lightly tap the pan on a surface to remove bubbles, then cook the cheesecake in the middle of the oven for about three-quarters of an hour until the sides are firm and a soft center. Switch off the heat, crack the door open allowing it to cool for 60 minutes. When cooled, chill for at least six hours (and up to three days), until firm.
While waiting, create the topping (ahead of time). Preheat the oven to 210C (190C fan) and line a small oven tray using liner. Mix the syrup and sweetener in a small saucepan mixing over a low heat until dissolved. Mix the pecans and sea salt, stop heating and scrape into the lined tray. Heat until golden, until caramelized, take out and cool. When fully hardened, chop into irregular pieces place in a sealed jar frozen.
Release the dessert from the pan move to a plate. Whisk the cream to a light consistency, then spoon into the middle of the cheesecake leaving space around. Add the crunchy bits on top, with additional brittle for serving.
