Discover this Smooth Pumpkin Cheesecake with Maple Pecan Brittle
Silky, spiced and just sweet enough, this seasonal treat captures harvest warmth. I skip canned puree – it’s watery and flat-tasting – so I recommend to roast fresh squash varieties. The oven’s heat brings out its natural sweetness removing excess moisture, producing a smooth, flavourful puree that gives the cheesecake real depth. The maple pecan brittle completes the dessert: caramelized, rich and offering a satisfying crisp complementing the smooth filling.
Pumpkin Cheesecake and Maple Pecan Brittle
For 200g pumpkin puree, cut a medium squash, peeled and seeded into chunks, cook, lightly covered, at 200C (180C fan) until tender without browning. Blend in a high-speed blender.
Prep 10 minutes
Cook about 1¾ hours
Cool 60 minutes
Chill overnight
Serves about 10 people
Crumb Crust
- spiced biscuits
- 70g unsalted butter, liquefied, and some for coating
- sea salt
Cheesecake Mixture
- 500g cream cheese
- white sugar
- orange zest
- squash mash (see introduction)
- thickener
- cinnamon spice
- warm ginger
- nutmeg
- hint of cloves
- 2 large eggs, warmed slightly
- sour cream
- pure vanilla
For the Maple Pecan Brittle Topping
- maple sweetener
- 1 tbsp caster sugar
- 90g pecans, coarsely cut
- 1 large pinch flaky sea salt
- whipping cream
Heat the oven to 365F then butter the bottom and edges using a cake tin. Using a processor the biscuits into crumbs, then tip into a medium bowl. Mix in the butter and salt, stir until moistened. Tip into the prepared pan, even it out, cook briefly, set aside to cool.
Lower the setting to 175C (155C fan). At the same time, put the base ingredients in the bowl of an electric mixer, whip with the paddle attachment on medium-low until smooth and creamy. Add the spiced pumpkin mix, blend gently until incorporated. Introduce the eggs separately, mixing thoroughly one by one, next include the soured cream and vanilla, whip until fully incorporated.
Scoop the spiced cream over the set base level it out with a tool. Lightly tap the pan on the counter to release trapped air, then heat the dessert centered in the oven for about three-quarters of an hour with set edges with a jiggly middle. Switch off the heat, crack the door open allowing it to cool for one hour. After cooling, refrigerate for 6+ hours (and up to three days), until completely set.
Meanwhile, prepare the brittle (up to three days ahead). Set the oven to 410F and line a small oven tray with parchment. Combine the syrup and sweetener over heat and stir gently over a low heat briefly. Add in the nuts and salt, then remove from the heat transfer to the sheet. Cook for 8 minutes, until golden and bubbly, then remove and leave to cool. When fully hardened, break into chunks keeping in a sealed jar frozen.
Release the cheesecake from its tin move to a plate. Whip the cream to soft peaks, then add over the center leaving space around. Scatter most of the pecan brittle on top, then serve with extra pecan brittle alongside.
