Discover a Silky Pumpkin Cheesecake with Maple Pecan Brittle
Velvety, flavorful and perfectly sweetened, this seasonal treat embodies autumnal comfort. I’m not a fan of prepared pumpkin – it’s watery and flat-tasting – so I prefer of roasting fresh squash varieties. Roasting enhances its natural sweetness and reduces unwanted water, resulting in a rich, tasty base that gives the cheesecake genuine complexity. The maple pecan brittle completes the dessert: toasty, flavorful and providing a textural contrast against the smooth filling.
Pumpkin Cheesecake and Maple Pecan Brittle
For 200g pumpkin puree, dice a medium squash, peeled and seeded into cubes, then roast, with a cover, at 200C (180C fan) until soft but not browned. Puree in a high-speed blender.
Prep 10 minutes
Cook 1 hour 45 minutes
Cool 1 hour
Chill overnight
Serves 8-10
Crumb Crust
- spiced biscuits
- 70g unsalted butter, liquefied, with more for the tin
- a pinch of salt
For the Filling
- soft cheese
- 150g caster sugar
- Finely grated zest of 1 orange
- squash mash (see introduction)
- thickener
- cinnamon spice
- warm ginger
- freshly grated nutmeg
- ⅛ tsp ground cloves
- room-temperature eggs, at room temperature
- tangy cream
- pure vanilla
For the Maple Pecan Brittle Topping
- maple sweetener
- 1 tbsp caster sugar
- chopped pecans, in chunks
- 1 large pinch flaky sea salt
- whipping cream
Heat the oven to 365F coat the entire interior with a springform pan. Using a processor the cookies into crumbs, then tip into a container. Add the butter and salt, combine until moistened. Place in the greased tin, press down firmly, heat until set, take out and cool.
Lower the oven temperature to 355F. Meanwhile, put the cream cheese, sugar and orange zest into a mixer bowl, then beat on low speed on medium-low until well blended. Mix in the spiced pumpkin mix, blend gently well mixed. Mix in eggs separately, beating in well between each addition, follow with the cream and extract, and beat until smooth.
Pour the cheesecake mixture onto the prepared crust and smooth the top with a tool. Give it a gentle shake on a surface to dispel any air bubbles, then heat the dessert on the middle rack for about three-quarters of an hour until the edges are set and a soft center. Stop baking, keep the oven slightly open and let it cool down for one hour. Once it’s at room temperature, chill for at least six hours (and up to three days), until completely set.
Meanwhile, prepare the brittle (ahead of time). Preheat the oven to 210C (190C fan) and prepare a baking sheet using liner. Combine the syrup and sweetener over heat and heat slowly on low for about a minute. Mix the chopped pecans, take off the stove and scrape into the lined tray. Heat until golden, until golden and bubbly, then remove and leave to cool. Once the brittle is completely hard, cut roughly place in a container chilled.
Remove the dessert from the springform move to a plate. Beat the cream to a light consistency, then add into the middle of the cheesecake leaving a 3-4cm border. Sprinkle the brittle on top, offering more on the side.
