Indulge in this Creamy Pumpkin Cheesecake with Crunchy Maple Pecans

Smooth, aromatic and perfectly sweetened, this delightful dessert embodies harvest warmth. I’m not a fan of canned puree – it’s watery and flat-tasting – so I’ve taken the extra step baking fresh squash varieties. Roasting enhances the sweet flavor removing unwanted water, yielding a deep, aromatic mash which adds real depth. A crunchy pecan topping completes the dessert: caramelized, rich and offering a satisfying crisp against the cheesecake’s creamy softness.

Pumpkin Cheesecake and Crunchy Pecan Topping

For about one cup of puree, dice fresh pumpkin pieces into chunks, then roast, lightly covered, at 200C (180C fan) until soft but not browned. Process in a high-speed blender.

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

Base Ingredients

• gingersnap cookies
• 70g unsalted butter, softened, with more for the tin
• sea salt

Cheesecake Mixture

• 500g cream cheese
• white sugar
• orange zest
• squash mash (prepared earlier)
• cornstarch
• cinnamon spice
• ½ tsp ground ginger
• freshly grated nutmeg
• ⅛ tsp ground cloves
• room-temperature eggs, warmed slightly
• sour cream
• vanilla

Crunchy Finish

• 2 tbsp maple syrup
• fine sugar
• 90g pecans, coarsely cut
• sea salt flakes
• 150ml double cream

Heat the oven at a moderate heat coat the base and sides of a 20cm round springform tin. In a food processor the ginger nuts to fine crumbs, then tip into a medium bowl. Add the butter and salt, and mix coating the crumbs. Place in the buttered container, press down firmly, bake for 10 minutes, set aside to cool.

Turn down the setting to 355F. In the meantime, put the base ingredients in a stand mixer, mix on low speed slowly to a creamy texture. Mix in the pumpkin puree, cornflour and spices, and beat gently until combined. Introduce the eggs one at a time, incorporating fully between each addition, next include the tangy cream and flavoring, whip until fully incorporated.

Scoop the spiced cream over the set base and smooth the top with a small spatula. Lightly tap the pan on a worktop to remove bubbles, then heat the cake in the middle of the oven for 45 minutes with set edges and a soft center. Switch off the heat, leave the door ajar and leave the cheesecake to cool for an hour. Once it’s at room temperature, chill for at least six hours (or longer), until fully chilled.

Meanwhile, make the pecan brittle (in advance). Set the oven to a high temperature and line a small oven tray with parchment. Stir together the syrup and sweetener over heat and heat slowly on low until dissolved. Stir in the nuts and salt, stop heating and scrape into the lined tray. Cook for 8 minutes, until caramelized, then remove and leave to cool. When fully hardened, cut roughly and store in a container chilled.

Release the cake from its tin 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 across the surface, then serve with extra pecan brittle alongside.