Savor a Creamy Pumpkin Cheesecake with Maple Pecan Brittle
Velvety, aromatic and not overly sugary, this pumpkin cheesecake captures harvest warmth. I avoid prepared pumpkin – it lacks depth and flavor – so I recommend to roast fresh squash varieties. Baking enhances the inherent sugars and reduces excess moisture, yielding a smooth, flavourful puree that gives the cheesecake genuine complexity. A crunchy pecan topping completes the dessert: golden, nutty and providing a textural contrast against the smooth filling.
Pumpkin Cheesecake with Maple Pecan Brittle
For the pumpkin base, chop 350-400g peeled, deseeded pumpkin into chunks, bake, with a cover, at 200C (180C fan) until tender without browning. Puree until smooth.
Prep a brief 10 minutes
Cook 1 hour 45 minutes
Cool 1 hour
Chill 6 hr+
Serves about 10 people
Crumb Crust
- spiced biscuits
- rich butter, liquefied, with more for the tin
- a pinch of salt
Creamy Layer
- soft cheese
- fine sugar
- orange zest
- homemade puree (as described above)
- cornstarch
- cinnamon spice
- ½ tsp ground ginger
- nutmeg
- clove spice
- 2 large eggs, at room temperature
- tangy cream
- vanilla
Pecan Garnish
- 2 tbsp maple syrup
- 1 tbsp caster sugar
- chopped pecans, roughly chopped
- 1 large pinch flaky sea salt
- heavy cream
Heat the oven at a moderate heat coat the entire interior with a springform pan. In a food processor the cookies to fine crumbs, then tip into a medium bowl. Incorporate the butter and salt, and mix until moistened. Transfer to the buttered container, compact it well, bake for 10 minutes, take out and cool.
Reduce the oven temperature to 175C (155C fan). At the same time, add the cream cheese, sugar and orange zest into a mixer bowl, then beat using the paddle at a gentle pace until well blended. Incorporate the spiced pumpkin mix, then mix on medium-low until combined. Add the eggs one at a time, incorporating fully after each one, follow with the tangy cream and flavoring, mix until smooth.
Scoop the pumpkin filling over the prepared crust even the surface with a tool. Tap the tin gently on a surface to release trapped air, then bake the dessert in the middle of the oven for 45 minutes until the sides are firm and the centre is slightly wobbly. Turn off the oven, keep the oven slightly open and let it cool down for one hour. When cooled, cool in the fridge (or longer), until fully chilled.
Meanwhile, prepare the brittle (ahead of time). Heat the oven to 210C (190C fan) and prepare a baking sheet with baking paper. Mix the syrup and sweetener in a pot and heat slowly gently briefly. Add in the chopped pecans, then remove from the heat transfer to the sheet. Bake for about eight minutes, until caramelized, take out and cool. After cooling completely, break into chunks keeping in a sealed jar frozen.
Open the dessert from its tin place on a serving dish. Beat the cream to a light consistency, then add into the middle of the cheesecake leaving space around. Sprinkle the brittle on top, with additional brittle for serving.