Discover a Smooth Autumn Cheesecake featuring Maple Pecan Brittle
Silky, flavorful and perfectly sweetened, this pumpkin cheesecake embodies harvest warmth. I skip tinned pumpkin – the taste is bland and thin – so I’ve taken the extra step baking your own pumpkin. The oven’s heat enhances the inherent sugars removing extra liquid, producing a smooth, flavourful puree imparting authentic character. A crunchy pecan topping completes the dessert: caramelized, rich and offering a satisfying crisp to offset the velvety texture.
Autumn Cheesecake with Crunchy Pecan Topping
Prepare 200g pumpkin puree, cut fresh pumpkin pieces into cubes, then roast, with a cover, at 200C (180C fan) until soft but not browned. Process using a powerful blender.
Prep a brief 10 minutes
Cook 1 hour 45 minutes
Cool 1 hour
Chill at least 6 hours
Serves 8 to 10
Crumb Crust
- 200g ginger nut biscuits
- melted butter, melted, and some for coating
- sea salt
For the Filling
- soft cheese
- white sugar
- citrus peel
- 200g pumpkin puree (prepared earlier)
- cornstarch
- aromatic cinnamon
- ½ tsp ground ginger
- freshly grated nutmeg
- ⅛ tsp ground cloves
- room-temperature eggs, not cold
- tangy cream
- vanilla
Pecan Garnish
- maple sweetener
- 1 tbsp caster sugar
- chopped pecans, roughly chopped
- a pinch of salt
- heavy cream
Preheat your oven to 185C (165C fan) coat the base and sides with a springform pan. Pulse the cookies into crumbs, then tip into a mixing bowl. Add the melted butter and salt, combine so the crumbs are evenly damp. Tip into the greased tin, compact it well, heat until set, then remove and leave to cool.
Reduce the oven temperature to a lower temp. In the meantime, place the base ingredients into a mixer bowl, mix on low speed on medium-low until smooth and creamy. Mix in the pumpkin puree, cornflour and spices, then mix gently until combined. Add the eggs separately, beating in well one by one, then add the cream and extract, mix until smooth.
Pour the cheesecake mixture over the cooled biscuit base even the surface using a spatula. Give it a gentle shake on the counter to release trapped air, then heat the cheesecake in the middle of the oven for 45 minutes until the sides are firm and the centre is slightly wobbly. Switch off the heat, crack the door open and let it cool down for one hour. Once it’s at room temperature, cool in the fridge (or longer), until firm.
While waiting, make the pecan brittle (ahead of time). Heat the oven to 210C (190C fan) cover a tray with baking paper. Stir together the ingredients over heat and stir gently on low briefly. Add in the pecans and sea salt, take off the stove and spread on the tray. Cook for 8 minutes, until caramelized, then remove and leave to cool. After cooling completely, break into chunks keeping in a container in the freezer.
Release the cheesecake from the springform move to a plate. Whip the cream until fluffy, then spoon over the center with a clear edge. Scatter most of the pecan brittle over the top, with additional brittle for serving.
