Savor this Smooth Pumpkin Cheesecake featuring Crunchy Maple Pecans

Smooth, flavorful and just sweet enough, this pumpkin cheesecake is a celebration of harvest warmth. I skip canned puree – it lacks depth and flavor – so I’ve taken the extra step baking fresh squash varieties. Baking coaxes out its natural sweetness and reduces excess moisture, resulting in a smooth, flavourful puree which adds real depth. A crunchy pecan topping provides the final flourish: caramelized, rich and providing a textural contrast complementing the velvety texture.

Autumn Cheesecake and Crunchy Pecan Topping

Prepare 200g pumpkin puree, cut 350-400g peeled, deseeded pumpkin into cubes, then roast, with a cover, at 200C (180C fan) cooked through but not colored. Process in a high-speed blender.

Prep 10 minutes
Cook about 1¾ hours
Cool 1 hour
Chill at least 6 hours
Serves about 10 people

For the Base

• spiced biscuits
• rich butter, melted, with more for the tin
• a pinch of salt

For the Filling

• full-fat cream cheese
• 150g caster sugar
• citrus peel
• squash mash (as described above)
• thickener
• cinnamon spice
• warm ginger
• nutmeg
• ⅛ tsp ground cloves
• room-temperature eggs, warmed slightly
• tangy cream
• vanilla

Pecan Garnish

• maple sweetener
• 1 tbsp caster sugar
• 90g pecans, coarsely cut
• 1 large pinch flaky sea salt
• 150ml double cream

Set the oven at a moderate heat coat the bottom and edges with a springform pan. Using a processor the biscuits to fine crumbs, place in a container. Add the butter and salt, and mix so the crumbs are evenly damp. Transfer to the greased tin, press down firmly, bake for 10 minutes, set aside to cool.

Lower the heat to 355F. At the same time, add the cheese, sweetener, and zest into a mixer bowl, mix on low speed at a gentle pace to a creamy texture. Mix in the spiced pumpkin mix, and beat at low speed well mixed. Mix in eggs one at a time, mixing thoroughly after each one, next include the soured cream and vanilla, and beat until fully incorporated.

Scoop the spiced cream onto the set base and smooth the top using a spatula. Tap the tin gently on the counter to remove bubbles, then bake the dessert in the middle of the oven for 45 minutes until the edges are set and a soft center. Turn off the oven, keep the oven slightly open allowing it to cool for one hour. After cooling, chill for at least six hours (or longer), until firm.

While waiting, prepare the brittle (up to three days ahead). Heat the oven to 410F and line a small oven tray with baking paper. Combine the maple syrup and sugar in a small saucepan mixing over a low heat until dissolved. Stir in the chopped pecans, stop heating and spread on the tray. Cook for 8 minutes, until caramelized, take out and cool. Once the brittle is completely hard, break into chunks keeping in a sealed jar in the freezer.

Remove the cheesecake from its tin and transfer to a platter. Whip the cream to a light consistency, then spoon on top of the cake leaving space around. Add the crunchy bits across the surface, offering more on the side.