Discover this Silky Pumpkin Cheesecake with Maple Pecan Brittle

Silky, aromatic and not overly sugary, this pumpkin cheesecake captures autumnal comfort. I avoid canned puree – the taste is bland and thin – so I prefer to roast fresh squash varieties. Baking coaxes out its natural sweetness removing extra liquid, resulting in a deep, aromatic mash imparting genuine complexity. The maple pecan brittle provides the final flourish: golden, nutty and providing a textural contrast against the smooth filling.

Pumpkin Cheesecake and Maple Pecan Brittle

Prepare about one cup of puree, chop fresh pumpkin pieces into cubes, cook, loosely covered, at 390F until tender without browning. Blend in a high-speed blender.

Prep 10 minutes
Cook about 1¾ hours
Cool 1 hr
Chill overnight
Serves 8-10

Base Ingredients

• gingersnap cookies
• rich butter, liquefied, and some for coating
• sea salt

Cheesecake Mixture

• soft cheese
• fine sugar
• citrus peel
• homemade puree (as described above)
• thickener
• aromatic cinnamon
• warm ginger
• ¼ tsp ground nutmeg
• clove spice
• 2 large eggs, warmed slightly
• tangy cream
• 1 tsp vanilla extract

Pecan Garnish

• pure maple syrup
• sugar
• chopped pecans, coarsely cut
• sea salt flakes
• heavy cream

Set the oven to 185C (165C fan) then butter the bottom and edges with a springform pan. In a food processor the biscuits until crumbly, transfer to a container. Add the butter and salt, combine until moistened. Tip into the prepared pan, compact it well, cook briefly, take out and cool.

Lower the setting to a lower temp. At the same time, put the cheese, sweetener, and zest into a mixer bowl, then beat with the paddle attachment at a gentle pace until smooth and creamy. Mix in the pumpkin puree, cornflour and spices, then mix on medium-low well mixed. Mix in eggs individually, beating in well between each addition, then add the soured cream and vanilla, and beat until fully incorporated.

Scoop the spiced cream on to the prepared crust and smooth the top using a spatula. Tap the tin gently on a worktop to release trapped air, then bake the cheesecake in the middle of the oven until set until the sides are firm and a soft center. Switch off the heat, keep the oven slightly open and leave the cheesecake to cool for 60 minutes. Once it’s at room temperature, cool in the fridge (or for days), until completely set.

Meanwhile, make the pecan brittle (in advance). Set the oven to a high temperature and prepare a baking sheet with parchment. Combine the ingredients in a small saucepan mixing gently for about a minute. Add in the chopped pecans, take off the stove and spread on the tray. Cook for 8 minutes, until caramelized, take out and cool. Once the brittle is completely hard, break into chunks and store in a container frozen.

Remove the cake from the pan place on a serving dish. Beat the cream until fluffy, then add on top of the cake leaving a 3-4cm border. Add the crunchy bits over the top, then serve with extra pecan brittle alongside.