Indulge in this Creamy Pumpkin Cheesecake with Maple Pecan Brittle
Velvety, spiced and perfectly sweetened, this delightful dessert captures autumnal comfort. I’m not a fan of canned puree – it lacks depth and flavor – so I’ve taken the extra step of roasting your own pumpkin. Roasting coaxes out the inherent sugars while evaporating excess moisture, producing a smooth, flavourful puree which adds real depth. Golden nut brittle completes the dessert: golden, nutty and providing a textural contrast to offset the smooth filling.
Autumn Cheesecake with Maple Pecan Brittle
To make about one cup of puree, cut 350-400g peeled, deseeded pumpkin in sections, bake, with a cover, at 390F until soft but not browned. Puree in a high-speed blender.
Prep 10 min
Cook 1 hour 45 minutes
Cool 1 hour
Chill overnight
Serves 8-10
Base Ingredients
- 200g ginger nut biscuits
- rich butter, liquefied, and some for coating
- a pinch of salt
Creamy Layer
- 500g cream cheese
- fine sugar
- Finely grated zest of 1 orange
- homemade puree (prepared earlier)
- cornstarch
- aromatic cinnamon
- ½ tsp ground ginger
- nutmeg
- ⅛ tsp ground cloves
- room-temperature eggs, warmed slightly
- sour cream
- pure vanilla
For the Maple Pecan Brittle Topping
- pure maple syrup
- fine sugar
- chopped pecans, coarsely cut
- 1 large pinch flaky sea salt
- whipping cream
Preheat your oven to 185C (165C fan) coat the bottom and edges with a springform pan. Pulse the biscuits until crumbly, then tip into a container. Incorporate the salty butter, stir so the crumbs are evenly damp. Tip into the prepared pan, press down firmly, cook briefly, then remove and leave to cool.
Lower the oven temperature to 175C (155C fan). In the meantime, add the cream cheese, sugar and orange zest into a mixer bowl, then beat using the paddle slowly to a creamy texture. Incorporate the spiced pumpkin mix, then mix on medium-low until combined. Add the eggs one at a time, mixing thoroughly after each one, follow with the soured cream and vanilla, whip until fully incorporated.
Pour the spiced cream over the cooled biscuit base and smooth the top using a spatula. Tap the tin gently on the counter to remove bubbles, then cook the cake in the middle of the oven for 45 minutes with set edges with a jiggly middle. Stop baking, keep the oven slightly open allowing it to cool for one hour. When cooled, chill for at least six hours (or longer), until firm.
While waiting, create the topping (ahead of time). Set the oven to a high temperature and prepare a baking sheet using liner. Combine the maple syrup and sugar over heat and stir gently gently until dissolved. Stir in the pecans and sea salt, take off the stove and spread on the tray. Cook for 8 minutes, until crisp, take out and cool. When fully hardened, break into chunks place in a sealed jar chilled.
Open the cheesecake from its tin move to a plate. Whisk the cream to a light consistency, then spoon over the center with a clear edge. Scatter most of the pecan brittle across the surface, then serve with extra pecan brittle alongside.
