Discover this Smooth Pumpkin Cheesecake featuring Crunchy Maple Pecans

Smooth, aromatic and just sweet enough, this delightful dessert embodies fall coziness. I skip canned puree – the taste is bland and thin – so I prefer baking some butternut or Kent squash. The oven’s heat enhances the sweet flavor and reduces extra liquid, resulting in a smooth, flavourful puree that gives the cheesecake authentic character. The maple pecan brittle provides the final flourish: toasty, flavorful and providing a textural contrast against the velvety texture.

Pumpkin Cheesecake with Crunchy Pecan Topping

Prepare the pumpkin base, cut a medium squash, peeled and seeded in sections, bake, lightly covered, at 200C (180C fan) cooked through but not colored. Blend in a high-speed blender.

Prep 10 min
Cook 1 hr 45 min
Cool 1 hr
Chill at least 6 hours
Serves 8-10

For the Base

• gingersnap cookies
• melted butter, softened, plus extra for greasing
• ⅛ tsp fine sea salt

For the Filling

• soft cheese
• 150g caster sugar
• orange zest
• 200g pumpkin puree (see introduction)
• 2 tsp cornflour
• cinnamon spice
• warm ginger
• freshly grated nutmeg
• ⅛ tsp ground cloves
• 2 large eggs, at room temperature
• 100ml soured cream
• pure vanilla

Pecan Garnish

• pure maple syrup
• 1 tbsp caster sugar
• 90g pecans, roughly chopped
• sea salt flakes
• heavy cream

Heat the oven to 365F then butter the entire interior with a springform pan. Pulse the cookies into crumbs, transfer to a container. Add the melted butter and salt, and mix coating the crumbs. Place in the prepared pan, compact it well, heat until set, then remove and leave to cool.

Lower the heat to a lower temp. Meanwhile, add the cheese, sweetener, and zest in a stand mixer, mix with the paddle attachment on medium-low to a creamy texture. Add the puree, thickener, and seasonings, and beat at low speed until combined. Introduce the eggs separately, beating in well one by one, then add the cream and extract, whip until combined.

Scoop the cheesecake mixture over the prepared crust and smooth the top with a small spatula. Tap the tin gently on a worktop to remove bubbles, then bake the cheesecake centered in the oven for 45 minutes until the sides are firm and the centre is slightly wobbly. Turn off the oven, leave the door ajar and leave the cheesecake to cool for 60 minutes. When cooled, refrigerate for 6+ hours (or for days), until completely set.

In the meantime, create the topping (in advance). Preheat the oven to 210C (190C fan) cover a tray with baking paper. Combine the maple syrup and sugar in a pot and stir gently on low until dissolved. Mix the chopped pecans, take off the stove and spread on the tray. Cook for 8 minutes, until crisp, then remove and leave to cool. After cooling completely, break into chunks and store in a container chilled.

Release the dessert from the pan move to a plate. Whisk the cream to a light consistency, then add over the center with a clear edge. Sprinkle the brittle over the top, with additional brittle for serving.