Discover this Silky Pumpkin Cheesecake featuring Maple Pecan Brittle

Smooth, spiced and not overly sugary, this pumpkin cheesecake captures harvest warmth. I skip prepared pumpkin – the taste is bland and thin – so I prefer to roast some butternut or Kent squash. Baking enhances the sweet flavor removing unwanted water, resulting in a smooth, flavourful puree which adds authentic character. Golden nut brittle completes the dessert: caramelized, rich and providing a textural contrast against the velvety texture.

Pumpkin Cheesecake with Crunchy Pecan Topping

Prepare the pumpkin base, chop 350-400g peeled, deseeded pumpkin in sections, cook, loosely covered, at 200C (180C fan) cooked through but not colored. Process in a high-speed blender.

Prep 10 min
Cook 1 hour 45 minutes
Cool 1 hr
Chill 6 hr+
Serves 8-10

Base Ingredients

• spiced biscuits
• 70g unsalted butter, liquefied, with more for the tin
• a pinch of salt

For the Filling

• soft cheese
• fine sugar
• Finely grated zest of 1 orange
• squash mash (as described above)
• thickener
• ¾ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• clove spice
• room-temperature eggs, not cold
• 100ml soured cream
• pure vanilla

Crunchy Finish

• maple sweetener
• 1 tbsp caster sugar
• nut pieces, in chunks
• a pinch of salt
• whipping cream

Preheat your oven to 365F coat the entire interior of a 20cm round springform tin. Using a processor the biscuits to fine crumbs, transfer to a medium bowl. Incorporate the melted butter and salt, combine until moistened. Tip into the greased tin, compact it well, cook briefly, take out and cool.

Turn down the heat to 355F. Meanwhile, add the base ingredients in the bowl of an electric mixer, whip with the paddle attachment at a gentle pace until well blended. Incorporate the spiced pumpkin mix, blend at low speed until combined. Mix in eggs individually, beating in well after each one, then add the soured cream and vanilla, and beat until fully incorporated.

Pour the pumpkin filling on to the prepared crust even the surface with a small spatula. Give it a gentle shake on a worktop to dispel any air bubbles, then bake the cake centered in the oven for about three-quarters of an hour until the sides are firm and a soft center. Stop baking, crack the door open allowing it to cool for one hour. After cooling, cool in the fridge (and up to three days), until completely set.

Meanwhile, create the topping (in advance). Preheat the oven to 410F and line a small oven tray with parchment. Stir together the syrup and sweetener in a small saucepan and stir gently gently briefly. Stir in the nuts and salt, take off the stove and scrape into the lined tray. Bake for about eight minutes, until golden and bubbly, then remove and leave to cool. When fully hardened, cut roughly place in an airtight container in the freezer.

Remove the cake from the pan place on a serving dish. Whisk the cream to a light consistency, then place into the middle of the cheesecake with a clear edge. Sprinkle the brittle across the surface, offering more on the side.