Indulge in a Silky Pumpkin Cheesecake with Crunchy Maple Pecans

Silky, aromatic and perfectly sweetened, this delightful dessert embodies fall coziness. I avoid tinned pumpkin – it’s watery and flat-tasting – so I’ve taken the extra step baking your own pumpkin. The oven’s heat brings out the inherent sugars while evaporating extra liquid, yielding a rich, tasty base that gives the cheesecake authentic character. A crunchy pecan topping provides the final flourish: toasty, flavorful and offering a satisfying crisp to offset the velvety texture.

Pumpkin Cheesecake with Crunchy Pecan Topping

For the pumpkin base, dice a medium squash, peeled and seeded into cubes, bake, loosely covered, in a hot oven until soft but not browned. Puree using a powerful blender.

Prep 10 minutes
Cook about 1¾ hours
Cool 60 minutes
Chill 6 hr+
Serves 8-10

Crumb Crust

• spiced biscuits
• rich butter, liquefied, with more for the tin
• sea salt

Creamy Layer

• soft cheese
• 150g caster sugar
• Finely grated zest of 1 orange
• squash mash (prepared earlier)
• cornstarch
• ¾ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• clove spice
• fresh eggs, at room temperature
• 100ml soured cream
• pure vanilla

For the Maple Pecan Brittle Topping

• 2 tbsp maple syrup
• fine sugar
• 90g pecans, coarsely cut
• 1 large pinch flaky sea salt
• 150ml double cream

Preheat your oven to 185C (165C fan) then butter the base and sides using a cake tin. Using a processor the biscuits to fine crumbs, place in a medium bowl. Incorporate the butter and salt, and mix coating the crumbs. Place in the greased tin, press down firmly, bake for 10 minutes, then remove and leave to cool.

Reduce the oven temperature to a lower temp. Meanwhile, place the base ingredients into a mixer bowl, then beat using the paddle slowly to a creamy texture. Add the puree, thickener, and seasonings, then mix on medium-low until incorporated. Mix in eggs separately, mixing thoroughly after each one, follow with the soured cream and vanilla, and beat until smooth.

Pour the pumpkin filling onto the set base level it out using a spatula. Lightly tap the pan on a worktop to dispel any air bubbles, then heat the dessert centered in the oven until set until the sides are firm and a soft center. Stop baking, crack the door open and leave the cheesecake to cool for 60 minutes. After cooling, chill for at least six hours (or for days), until firm.

Meanwhile, prepare the brittle (ahead of time). Set the oven to 410F and prepare a baking sheet with baking paper. Combine the ingredients over heat and heat slowly on low until dissolved. Add in the pecans and sea salt, take off the stove and spread on the tray. Cook for 8 minutes, until crisp, set aside. When fully hardened, break into chunks keeping in a sealed jar in the freezer.

Remove the cake from the springform move to a plate. Whisk the cream to a light consistency, then add into the middle of the cheesecake with a clear edge. Add the crunchy bits on top, offering more on the side.