Savor a Silky Pumpkin Cheesecake with Crunchy Maple Pecans

Silky, aromatic and just sweet enough, this delightful dessert is a celebration of autumnal comfort. I avoid prepared pumpkin – the taste is bland and thin – so I recommend to roast some butternut or Kent squash. The oven’s heat enhances the inherent sugars and reduces excess moisture, resulting in a rich, tasty base that gives the cheesecake genuine complexity. A crunchy pecan topping provides the final flourish: golden, nutty and with just the right amount of crunch against the velvety texture.

Pumpkin Cheesecake with Crunchy Pecan Topping

To make the pumpkin base, dice a medium squash, peeled and seeded into chunks, bake, lightly covered, in a hot oven until soft but not browned. Blend using a powerful blender.

Prep 10 minutes
Cook 1 hour 45 minutes
Cool 60 minutes
Chill overnight
Serves about 10 people

For the Base

• spiced biscuits
• rich butter, softened, plus extra for greasing
• sea salt

Creamy Layer

• soft cheese
• white sugar
• citrus peel
• squash mash (see introduction)
• 2 tsp cornflour
• ¾ tsp ground cinnamon
• ginger powder
• freshly grated nutmeg
• ⅛ tsp ground cloves
• 2 large eggs, at room temperature
• tangy cream
• pure vanilla

Crunchy Finish

• 2 tbsp maple syrup
• sugar
• chopped pecans, in chunks
• sea salt flakes
• 150ml double cream

Preheat your oven at a moderate heat coat the bottom and edges with a springform pan. Pulse the cookies into crumbs, place in a mixing bowl. Add the melted butter and salt, and mix so the crumbs are evenly damp. Transfer to the buttered container, even it out, cook briefly, then remove and leave to cool.

Reduce the heat to a lower temp. In the meantime, put the cream cheese, sugar and orange zest into a mixer bowl, mix using the paddle at a gentle pace to a creamy texture. Add the spiced pumpkin mix, blend on medium-low until combined. Introduce the eggs separately, incorporating fully between each addition, next include the cream and extract, and beat until smooth.

Scoop the pumpkin filling over the cooled biscuit base and smooth the top using a spatula. Lightly tap the pan on the counter to dispel any air bubbles, then cook the dessert on the middle rack until set until the sides are firm and a soft center. Turn off the oven, crack the door open allowing it to cool for one hour. After cooling, cool in the fridge (or for days), until firm.

Meanwhile, make the pecan brittle (ahead of time). Preheat the oven to 210C (190C fan) and line a small oven tray with parchment. Stir together the ingredients in a small saucepan mixing gently for about a minute. Add in the pecans and sea salt, stop heating transfer to the sheet. Heat until golden, until caramelized, set aside. After cooling completely, break into chunks keeping in a container frozen.

Open the cheesecake from the pan and transfer to a platter. Whip the cream until fluffy, then spoon into the middle of the cheesecake leaving a 3-4cm border. Scatter most of the pecan brittle over the top, with additional brittle for serving.