Savor a Silky Pumpkin Cheesecake featuring Maple Pecan Brittle
Smooth, aromatic and perfectly sweetened, this pumpkin cheesecake captures fall coziness. I skip canned puree – it’s watery and flat-tasting – so I prefer to roast your own pumpkin. The oven’s heat brings out the sweet flavor removing excess moisture, yielding a deep, aromatic mash that gives the cheesecake real depth. The maple pecan brittle provides the final flourish: caramelized, rich and with just the right amount of crunch complementing the velvety texture.
Pumpkin Cheesecake and Maple Pecan Brittle
For the pumpkin base, chop a medium squash, peeled and seeded into cubes, bake, with a cover, at 390F until soft but not browned. Blend in a high-speed blender.
Prep 10 minutes
Cook 1 hour 45 minutes
Cool 60 minutes
Chill at least 6 hours
Serves 8-10
Base Ingredients
- gingersnap cookies
- melted butter, softened, plus extra for greasing
- ⅛ tsp fine sea salt
For the Filling
- soft cheese
- white sugar
- orange zest
- 200g pumpkin puree (prepared earlier)
- 2 tsp cornflour
- aromatic cinnamon
- ginger powder
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- fresh eggs, not cold
- sour cream
- 1 tsp vanilla extract
For the Maple Pecan Brittle Topping
- pure maple syrup
- 1 tbsp caster sugar
- nut pieces, roughly chopped
- sea salt flakes
- whipping cream
Heat the oven to 185C (165C fan) and lightly grease the base and sides using a cake tin. Pulse the ginger nuts to fine crumbs, then tip into a medium bowl. Add the melted butter and salt, and mix so the crumbs are evenly damp. Tip into the buttered container, even it out, heat until set, then remove and leave to cool.
Turn down the heat to 175C (155C fan). At the same time, place the cheese, sweetener, and zest in a stand mixer, whip with the paddle attachment slowly to a creamy texture. Incorporate the puree, thickener, and seasonings, then mix at low speed well mixed. Mix in eggs separately, beating in well one by one, then add the soured cream and vanilla, whip until fully incorporated.
Transfer the cheesecake mixture on to the set base and smooth the top with a small spatula. Lightly tap the pan on the counter to release trapped air, then heat the cake centered in the oven until set until the edges are set and a soft center. Turn off the oven, keep the oven slightly open and leave the cheesecake to cool for 60 minutes. When cooled, chill for at least six hours (and up to three days), until completely set.
Meanwhile, prepare the brittle (ahead of time). Set the oven to 210C (190C fan) and line a small oven tray using liner. Combine the maple syrup and sugar in a small saucepan and heat slowly over a low heat briefly. Mix the nuts and salt, stop heating transfer to the sheet. Cook for 8 minutes, until crisp, set aside. When fully hardened, chop into irregular pieces keeping in a container chilled.
Remove the dessert from its tin move to a plate. Whisk the cream until fluffy, then place into the middle of the cheesecake leaving a 3-4cm border. Add the crunchy bits on top, then serve with extra pecan brittle alongside.
