Savor this Silky Pumpkin Cheesecake featuring Crunchy Maple Pecans

Silky, aromatic and not overly sugary, this seasonal treat captures autumnal comfort. I’m not a fan of prepared pumpkin – it’s watery and flat-tasting – so I prefer of roasting your own pumpkin. The oven’s heat brings out the inherent sugars removing extra liquid, yielding a deep, aromatic mash imparting real depth. A crunchy pecan topping completes the dessert: toasty, flavorful and offering a satisfying crisp against the cheesecake’s creamy softness.

Pumpkin Cheesecake with Crunchy Pecan Topping

Prepare about one cup of puree, chop a medium squash, peeled and seeded into cubes, then roast, with a cover, in a hot oven until tender without browning. Process in a high-speed blender.

Prep 10 minutes
Cook about 1¾ hours
Cool 1 hr
Chill at least 6 hours
Serves 8 to 10

Crumb Crust

• spiced biscuits
• 70g unsalted butter, liquefied, and some for coating
• a pinch of salt

For the Filling

• full-fat cream cheese
• fine sugar
• orange zest
• squash mash (prepared earlier)
• thickener
• ¾ tsp ground cinnamon
• ginger powder
• nutmeg
• clove spice
• fresh eggs, at room temperature
• tangy cream
• pure vanilla

Pecan Garnish

• pure maple syrup
• 1 tbsp caster sugar
• 90g pecans, coarsely cut
• 1 large pinch flaky sea salt
• whipping cream

Preheat your oven to 185C (165C fan) coat the entire interior of a 20cm round springform tin. In a food processor the biscuits to fine crumbs, transfer to a container. Add the melted butter and salt, combine so the crumbs are evenly damp. Transfer to the buttered container, compact it well, bake for 10 minutes, take out and cool.

Reduce the setting to a lower temp. At the same time, put the cream cheese, sugar and orange zest into a mixer bowl, mix using the paddle at a gentle pace until smooth and creamy. Add the puree, thickener, and seasonings, then mix on medium-low well mixed. Introduce the eggs separately, incorporating fully between each addition, next include the cream and extract, whip until fully incorporated.

Transfer the spiced cream over the cooled biscuit base even the surface using a spatula. Give it a gentle shake on a surface to dispel any air bubbles, then cook the cheesecake centered in the oven for 45 minutes until the edges are set and a soft center. Switch off the heat, crack the door open and let it cool down for 60 minutes. After cooling, cool in the fridge (or for days), until firm.

In the meantime, prepare the brittle (ahead of time). Set the oven to a high temperature and line a small oven tray with baking paper. Mix the syrup and sweetener over heat and heat slowly on low until dissolved. Stir in the chopped pecans, then remove from the heat transfer to the sheet. Cook for 8 minutes, until golden and bubbly, take out and cool. Once the brittle is completely hard, break into chunks place in an airtight container in the freezer.

Open the cheesecake from the springform move to a plate. Whip the cream to soft peaks, then place over the center leaving space around. Add the crunchy bits across the surface, offering more on the side.