Discover a Creamy Pumpkin Cheesecake featuring Crunchy Maple Pecans

Silky, aromatic and just sweet enough, this pumpkin cheesecake is a celebration of fall coziness. I avoid prepared pumpkin – the taste is bland and thin – so I prefer baking some butternut or Kent squash. Baking enhances its natural sweetness removing excess moisture, resulting in a smooth, flavourful puree which adds real depth. Golden nut brittle adds the perfect finish: caramelized, rich and providing a textural contrast to offset the velvety texture.

Autumn Cheesecake with Crunchy Pecan Topping

For the pumpkin base, cut 350-400g peeled, deseeded pumpkin into chunks, then roast, loosely covered, in a hot oven cooked through but not colored. Blend until smooth.

Prep 10 minutes
Cook 1 hour 45 minutes
Cool 1 hour
Chill 6 hr+
Serves 8 to 10

Base Ingredients

• gingersnap cookies
• 70g unsalted butter, liquefied, plus extra for greasing
• ⅛ tsp fine sea salt

Creamy Layer

• 500g cream cheese
• 150g caster sugar
• Finely grated zest of 1 orange
• squash mash (as described above)
• thickener
• aromatic cinnamon
• warm ginger
• ¼ tsp ground nutmeg
• hint of cloves
• fresh eggs, warmed slightly
• sour cream
• vanilla

Crunchy Finish

• 2 tbsp maple syrup
• fine sugar
• chopped pecans, roughly chopped
• sea salt flakes
• whipping cream

Heat the oven at a moderate heat and lightly grease the base and sides using a cake tin. In a food processor the ginger nuts into crumbs, place in a mixing bowl. Mix in the melted butter and salt, combine so the crumbs are evenly damp. Transfer to the greased tin, even it out, cook briefly, then remove and leave to cool.

Lower the setting to 355F. At the same time, place the base ingredients in the bowl of an electric mixer, mix with the paddle attachment slowly until smooth and creamy. Mix in the puree, thickener, and seasonings, blend gently well mixed. Add the eggs separately, beating in well between each addition, then add the tangy cream and flavoring, mix until combined.

Transfer the cheesecake mixture over the set base even the surface with a small spatula. Give it a gentle shake on a worktop to release trapped air, then bake the cheesecake on the middle rack for 45 minutes until the edges are set and the centre is slightly wobbly. Turn off the oven, keep the oven slightly open allowing it to cool for an hour. After cooling, chill for at least six hours (or longer), until firm.

While waiting, prepare the brittle (ahead of time). Heat the oven to 210C (190C fan) cover a tray with parchment. Stir together the maple syrup and sugar in a pot and heat slowly on low for about a minute. Mix the nuts and salt, then remove from the heat and scrape into the lined tray. Heat until golden, until caramelized, then remove and leave to cool. Once the brittle is completely hard, break into chunks place in an airtight container chilled.

Open the dessert from the springform move to a plate. Beat the cream to soft peaks, then spoon on top of the cake leaving a 3-4cm border. Add the crunchy bits across the surface, offering more on the side.