Discover this Silky Autumn Cheesecake featuring Crunchy Maple Pecans
Silky, spiced and not overly sugary, this pumpkin cheesecake is a celebration of fall coziness. I skip prepared pumpkin – the taste is bland and thin – so I’ve taken the extra step baking your own pumpkin. Baking enhances the inherent sugars while evaporating excess moisture, producing a smooth, flavourful puree which adds genuine complexity. Golden nut brittle provides the final flourish: toasty, flavorful and with just the right amount of crunch against the velvety texture.
Autumn Cheesecake with Crunchy Pecan Topping
Prepare the pumpkin base, chop fresh pumpkin pieces into cubes, then roast, with a cover, at 200C (180C fan) cooked through but not colored. Process using a powerful blender.
Prep a brief 10 minutes
Cook 1 hr 45 min
Cool 60 minutes
Chill 6 hr+
Serves about 10 people
For the Base
- gingersnap cookies
- melted butter, softened, with more for the tin
- sea salt
Cheesecake Mixture
- full-fat cream cheese
- fine sugar
- Finely grated zest of 1 orange
- homemade puree (see introduction)
- 2 tsp cornflour
- ¾ tsp ground cinnamon
- warm ginger
- freshly grated nutmeg
- clove spice
- fresh eggs, not cold
- 100ml soured cream
- 1 tsp vanilla extract
Crunchy Finish
- pure maple syrup
- fine sugar
- 90g pecans, coarsely cut
- 1 large pinch flaky sea salt
- 150ml double cream
Preheat your oven to 185C (165C fan) then butter the bottom and edges with a springform pan. In a food processor the ginger nuts into crumbs, then tip into a container. Mix in the butter and salt, combine coating the crumbs. Tip into the greased tin, even it out, cook briefly, set aside to cool.
Turn down the oven temperature to 355F. At the same time, put the base ingredients into a mixer bowl, then beat on low speed at a gentle pace until well blended. Incorporate the spiced pumpkin mix, then mix at low speed until combined. Add the eggs one at a time, mixing thoroughly after each one, then add the soured cream and vanilla, and beat until smooth.
Pour the pumpkin filling on to the prepared crust level it out using a spatula. Lightly tap the pan on a worktop to release trapped air, then cook the dessert in the middle of the oven until set until the edges are set with a jiggly middle. Switch off the heat, keep the oven slightly open and let it cool down for an hour. When cooled, refrigerate for 6+ hours (and up to three days), until fully chilled.
In the meantime, create the topping (in advance). Heat the oven to 410F cover a tray with baking paper. Combine the syrup and sweetener over heat and heat slowly gently briefly. Mix the nuts and salt, stop heating and scrape into the lined tray. Bake for about eight minutes, until crisp, take out and cool. Once the brittle is completely hard, chop into irregular pieces place in a container chilled.
Open the cheesecake from its tin place on a serving dish. Whisk the cream to soft peaks, then place into the middle of the cheesecake leaving a 3-4cm border. Scatter most of the pecan brittle over the top, with additional brittle for serving.
