Discover a Creamy Pumpkin Cheesecake featuring Maple Pecan Brittle

Smooth, spiced and perfectly sweetened, this pumpkin cheesecake is a celebration of autumnal comfort. I’m not a fan of canned puree – it lacks depth and flavor – so I’ve taken the extra step baking some butternut or Kent squash. The oven’s heat brings out the sweet flavor removing unwanted water, producing a smooth, flavourful puree imparting authentic character. The maple pecan brittle completes the dessert: caramelized, rich and with just the right amount of crunch complementing the smooth filling.

Pumpkin Cheesecake with Maple Pecan Brittle

To make about one cup of puree, dice a medium squash, peeled and seeded into chunks, then roast, lightly covered, at 390F until soft but not browned. Process until smooth.

Prep a brief 10 minutes
Cook 1 hr 45 min
Cool 1 hr
Chill 6 hr+
Serves 8 to 10

For the Base

• gingersnap cookies
• melted butter, softened, with more for the tin
• sea salt

Cheesecake Mixture

• 500g cream cheese
• white sugar
• citrus peel
• homemade puree (prepared earlier)
• thickener
• ¾ tsp ground cinnamon
• warm ginger
• nutmeg
• clove spice
• fresh eggs, not cold
• 100ml soured cream
• vanilla

Pecan Garnish

• pure maple syrup
• sugar
• 90g pecans, in chunks
• a pinch of salt
• whipping cream

Set the oven to 185C (165C fan) and lightly grease the entire interior using a cake tin. Pulse the ginger nuts into crumbs, transfer to a medium bowl. Mix in the salty butter, stir so the crumbs are evenly damp. Place in the prepared pan, press down firmly, bake for 10 minutes, take out and cool.

Turn down the setting to a lower temp. Meanwhile, add the base ingredients into a mixer bowl, whip with the paddle attachment on medium-low to a creamy texture. Mix in the pumpkin puree, cornflour and spices, and beat at low speed until incorporated. Introduce the eggs separately, incorporating fully after each one, next include the tangy cream and flavoring, whip until combined.

Pour the cheesecake mixture over the set base level it out with a tool. Lightly tap the pan on a worktop to release trapped air, then heat the cake on the middle rack for about three-quarters of an hour until the edges are set with a jiggly middle. Stop baking, leave the door ajar allowing it to cool for an hour. When cooled, cool in the fridge (and up to three days), until completely set.

Meanwhile, make the pecan brittle (in advance). Set the oven to 210C (190C fan) and prepare a baking sheet with parchment. Mix the syrup and sweetener in a small saucepan and heat slowly gently until dissolved. Stir in the pecans and sea salt, stop heating and scrape into the lined tray. Heat until golden, until golden and bubbly, take out and cool. After cooling completely, cut roughly and store in a container chilled.

Remove the cheesecake from the springform place on a serving dish. Beat the cream to a light consistency, then spoon over the center leaving a 3-4cm border. Scatter most of the pecan brittle on top, with additional brittle for serving.