Indulge in this Creamy Autumn Cheesecake with Crunchy Maple Pecans
Smooth, aromatic and not overly sugary, this delightful dessert is a celebration of autumnal comfort. I’m not a fan of canned puree – the taste is bland and thin – so I recommend to roast some butternut or Kent squash. Roasting enhances its natural sweetness and reduces extra liquid, resulting in a smooth, flavourful puree which adds authentic character. The maple pecan brittle adds the perfect finish: golden, nutty and providing a textural contrast to offset the cheesecake’s creamy softness.
Pumpkin Cheesecake and Maple Pecan Brittle
Prepare 200g pumpkin puree, dice a medium squash, peeled and seeded in sections, bake, with a cover, at 390F cooked through but not colored. Puree until smooth.
Prep 10 minutes
Cook 1 hr 45 min
Cool 1 hr
Chill at least 6 hours
Serves 8 to 10
Base Ingredients
- gingersnap cookies
- 70g unsalted butter, melted, with more for the tin
- sea salt
For the Filling
- 500g cream cheese
- white sugar
- orange zest
- homemade puree (prepared earlier)
- cornstarch
- ¾ tsp ground cinnamon
- ginger powder
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- fresh eggs, warmed slightly
- 100ml soured cream
- 1 tsp vanilla extract
Crunchy Finish
- pure maple syrup
- sugar
- chopped pecans, in chunks
- sea salt flakes
- 150ml double cream
Set the oven at a moderate heat then butter the bottom and edges with a springform pan. Pulse the biscuits into crumbs, place in a mixing bowl. Mix in the melted butter and salt, stir so the crumbs are evenly damp. Transfer to the greased tin, even it out, heat until set, set aside to cool.
Turn down the setting to 355F. In the meantime, add the base ingredients in a stand mixer, whip on low speed at a gentle pace to a creamy texture. Incorporate the puree, thickener, and seasonings, then mix at low speed well mixed. Introduce the eggs separately, mixing thoroughly after each one, follow with the cream and extract, and beat until smooth.
Transfer the cheesecake mixture onto the prepared crust level it out using a spatula. Give it a gentle shake on a worktop to release trapped air, then bake the dessert on the middle rack for 45 minutes until the edges are set with a jiggly middle. Turn off the oven, keep the oven slightly open and let it cool down for an hour. When cooled, refrigerate for 6+ hours (or longer), until firm.
While waiting, create the topping (in advance). Heat the oven to 210C (190C fan) cover a tray using liner. Mix the maple syrup and sugar over heat mixing gently until dissolved. Add in the nuts and salt, take off the stove and spread on the tray. Cook for 8 minutes, until caramelized, take out and cool. When fully hardened, break into chunks keeping in an airtight container chilled.
Release the cake from the pan move to a plate. Beat the cream until fluffy, then add over the center leaving space around. Scatter most of the pecan brittle across the surface, offering more on the side.
