Savor this Smooth Pumpkin Cheesecake with Crunchy Maple Pecans

Smooth, flavorful and perfectly sweetened, this seasonal treat captures autumnal comfort. I skip prepared pumpkin – it lacks depth and flavor – so I’ve taken the extra step of roasting your own pumpkin. Roasting enhances the inherent sugars and reduces extra liquid, producing a deep, aromatic mash that gives the cheesecake authentic character. A crunchy pecan topping adds the perfect finish: golden, nutty and providing a textural contrast to offset the cheesecake’s creamy softness.

Autumn Cheesecake with Crunchy Pecan Topping

To make the pumpkin base, cut fresh pumpkin pieces in sections, cook, with a cover, at 390F cooked through but not colored. Process in a high-speed blender.

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

For the Base

• gingersnap cookies
• 70g unsalted butter, melted, and some for coating
• a pinch of salt

Creamy Layer

• soft cheese
• 150g caster sugar
• orange zest
• squash mash (see introduction)
• thickener
• ¾ tsp ground cinnamon
• ½ tsp ground ginger
• freshly grated nutmeg
• ⅛ tsp ground cloves
• 2 large eggs, warmed slightly
• 100ml soured cream
• pure vanilla

Crunchy Finish

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

Set the oven at a moderate heat then butter the bottom and edges of a 20cm round springform tin. In a food processor the ginger nuts until crumbly, transfer to a medium bowl. Add the salty butter, combine until moistened. Tip into the prepared pan, even it out, heat until set, take out and cool.

Lower the heat to 175C (155C fan). In the meantime, place the base ingredients in the bowl of an electric mixer, then beat on low speed at a gentle pace to a creamy texture. Mix in the spiced pumpkin mix, and beat at low speed until combined. Add the eggs separately, mixing thoroughly between each addition, then add the tangy cream and flavoring, and beat until smooth.

Transfer the spiced cream onto the set base and smooth the top using a spatula. Lightly tap the pan on a worktop to remove bubbles, then cook the dessert in the middle of the oven for 45 minutes until the sides are firm and the centre is slightly wobbly. Stop baking, keep the oven slightly open allowing it to cool for 60 minutes. Once it’s at room temperature, chill for at least six hours (or longer), until firm.

In the meantime, make the pecan brittle (in advance). Heat the oven to 410F and prepare a baking sheet with baking paper. Combine the syrup and sweetener in a small saucepan and heat slowly gently until dissolved. Mix the chopped pecans, then remove from the heat transfer to the sheet. Heat until golden, until crisp, set aside. Once the brittle is completely hard, chop into irregular pieces place in an airtight container chilled.

Release the dessert from the springform and transfer to a platter. Whisk the cream to soft peaks, then add over the center leaving a 3-4cm border. Sprinkle the brittle across the surface, with additional brittle for serving.