Discover a Creamy Pumpkin Cheesecake with Crunchy Maple Pecans

Silky, spiced and not overly sugary, this delightful dessert is a celebration of fall coziness. I’m not a fan of tinned pumpkin – the taste is bland and thin – so I prefer to roast fresh squash varieties. Baking enhances the inherent sugars while evaporating extra liquid, producing a smooth, flavourful puree which adds real depth. A crunchy pecan topping completes the dessert: toasty, flavorful and with just the right amount of crunch to offset the cheesecake’s creamy softness.

Pumpkin Cheesecake with Crunchy Pecan Topping

To make the pumpkin base, chop fresh pumpkin pieces in sections, bake, with a cover, in a hot oven until soft but not browned. Process using a powerful blender.

Prep 10 minutes
Cook 1 hr 45 min
Cool 1 hr
Chill 6 hr+
Serves about 10 people

For the Base

• spiced biscuits
• rich butter, liquefied, with more for the tin
• ⅛ tsp fine sea salt

Cheesecake Mixture

• soft cheese
• 150g caster sugar
• orange zest
• 200g pumpkin puree (see introduction)
• cornstarch
• aromatic cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves
• 2 large eggs, not cold
• tangy cream
• vanilla

Pecan Garnish

• maple sweetener
• sugar
• nut pieces, coarsely cut
• 1 large pinch flaky sea salt
• whipping cream

Preheat your oven at a moderate heat coat the bottom and edges of a 20cm round springform tin. In a food processor the cookies until crumbly, then tip into a container. Add the salty butter, combine until moistened. Transfer to the prepared pan, press down firmly, heat until set, take out and cool.

Lower the oven temperature to 175C (155C fan). In the meantime, put the cream cheese, sugar and orange zest into a mixer bowl, then beat using the paddle on medium-low until smooth and creamy. Mix in the spiced pumpkin mix, then mix at low speed well mixed. Introduce the eggs one at a time, beating in well between each addition, next include the tangy cream and flavoring, and beat until combined.

Transfer the cheesecake mixture over the cooled biscuit base level it out with a small spatula. Give it a gentle shake on the counter to dispel any air bubbles, then heat the cake in the middle of the oven for about three-quarters of an hour until the edges are set and the centre is slightly wobbly. Stop baking, leave the door ajar and leave the cheesecake to cool for an hour. Once it’s at room temperature, refrigerate for 6+ hours (and up to three days), until fully chilled.

Meanwhile, make the pecan brittle (up to three days ahead). Preheat the oven to 210C (190C fan) and line a small oven tray using liner. Combine the maple syrup and sugar in a pot and stir gently over a low heat for about a minute. Stir in the nuts and salt, take off the stove and scrape into the lined tray. Bake for about eight minutes, until caramelized, take out and cool. Once the brittle is completely hard, break into chunks keeping in a sealed jar chilled.

Remove the cake from the springform and transfer to a platter. Beat the cream to a light consistency, then add on top of the cake with a clear edge. Sprinkle the brittle on top, offering more on the side.