Indulge in a Smooth Pumpkin Cheesecake featuring Crunchy Maple Pecans

Smooth, spiced and perfectly sweetened, this pumpkin cheesecake captures autumnal comfort. I skip prepared pumpkin – it lacks depth and flavor – so I recommend of roasting your own pumpkin. The oven’s heat enhances the sweet flavor and reduces unwanted water, resulting in a deep, aromatic mash which adds authentic character. A crunchy pecan topping completes the dessert: golden, nutty and providing a textural contrast to offset the smooth filling.

Pumpkin Cheesecake with Maple Pecan Brittle

To make 200g pumpkin puree, chop 350-400g peeled, deseeded pumpkin into chunks, then roast, with a cover, at 390F until tender without browning. Blend using a powerful blender.

Prep 10 minutes
Cook 1 hr 45 min
Cool 1 hour
Chill overnight
Serves 8-10

For the Base

• gingersnap cookies
• melted butter, softened, with more for the tin
• sea salt

For the Filling

• full-fat cream cheese
• 150g caster sugar
• citrus peel
• 200g pumpkin puree (prepared earlier)
• 2 tsp cornflour
• ¾ tsp ground cinnamon
• ½ tsp ground ginger
• nutmeg
• ⅛ tsp ground cloves
• fresh eggs, at room temperature
• 100ml soured cream
• vanilla

Crunchy Finish

• maple sweetener
• 1 tbsp caster sugar
• 90g pecans, coarsely cut
• 1 large pinch flaky sea salt
• whipping cream

Set the oven to 185C (165C fan) and lightly grease the bottom and edges of a 20cm round springform tin. In a food processor the biscuits into crumbs, then tip into a mixing bowl. Add the butter and salt, stir so the crumbs are evenly damp. Transfer to the prepared pan, even it out, cook briefly, then remove and leave to cool.

Turn down the setting to a lower temp. In the meantime, place the base ingredients in a stand mixer, mix using the paddle on medium-low to a creamy texture. Incorporate the spiced pumpkin mix, blend on medium-low until combined. Add the eggs one at a time, beating in well one by one, then add the soured cream and vanilla, mix until smooth.

Pour the spiced cream over the set base level it out with a small spatula. Tap the tin gently on a worktop to dispel any air bubbles, then cook the cake centered in the oven for 45 minutes until the sides are firm and the centre is slightly wobbly. Stop baking, crack the door open and leave the cheesecake to cool for an hour. After cooling, refrigerate for 6+ hours (or for days), until completely set.

In the meantime, create the topping (ahead of time). Heat the oven to a high temperature cover a tray with parchment. Stir together the ingredients over heat and heat slowly gently briefly. Add in the nuts and salt, then remove from the heat transfer to the sheet. Heat until golden, until crisp, then remove and leave to cool. Once the brittle is completely hard, cut roughly keeping in a container chilled.

Release the cake from its tin place on a serving dish. Beat the cream to a light consistency, then spoon over the center with a clear edge. Scatter most of the pecan brittle on top, then serve with extra pecan brittle alongside.