bohemianwanderer – This pumpkin cheesecake, with a crunchy ginger nut biscuit base and rich filling, is a seasonal treat that’s perfect for autumn. Start by preparing the base, which requires just a few simple ingredients. First, preheat the oven to 185°C (365°F) and lightly grease the base and sides of a 20cm round springform tin with melted butter.
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In a food processor, blitz 200g of ginger nut biscuits until they turn into fine crumbs. Transfer these crumbs to a medium-sized bowl, add 70g of melted unsalted butter, and a pinch of fine sea salt. Mix until the crumbs are evenly damp. Pour the mixture into the prepared tin, pressing it down firmly to form a compact base. Bake this for 10 minutes, then remove it from the oven and set it aside to cool. Once the base is cooled, reduce the oven temperature to 175°C (355°F). This prepares the oven for the cheesecake filling, ensuring that the base and filling bake at the ideal temperatures.
Making the Pumpkin Cheesecake Filling
To create the pumpkin filling, start by combining 500g of cream cheese. 150g of caster sugar, and the finely grated zest of one orange in the bowl of an electric mixer. Beat the ingredients on medium-low speed for about 30 seconds until smooth and creamy. Add 200g of pumpkin puree, 2 tsp of cornflour, and ¾ tsp of ground cinnamon to the mix. Beat until the ingredients are fully incorporated.
Next, add the eggs one at a time, ensuring each is fully mixed before adding the next. Then, incorporate 100ml of soured cream and 1 tsp of vanilla extract. Continue mixing until the filling is smooth and creamy.
Pour the pumpkin filling over the cooled ginger biscuit base, using a small spatula to smooth the top. Tap the tin gently on the worktop to remove any air bubbles. Then bake the cheesecake in the middle of the oven for 45 minutes. The edges should be set, while the center should remain slightly wobbly. Once done, turn off the oven and leave the door ajar for about an hour to allow the cheesecake to cool. Afterward, chill the cheesecake in the refrigerator for at least 6 hours, or up to three days, to ensure it’s fully set.
Creating the Maple Pecan Brittle Topping
While the cheesecake cools, prepare the maple pecan brittle topping. Begin by preheating the oven to 210°C (410°F) and lining a small oven tray with baking paper. In a small saucepan, combine 2 tbsp of maple syrup and 1 tbsp of caster sugar, stirring gently over low heat for about a minute until the sugar dissolves. Stir in 90g of roughly chopped pecans and a large pinch of flaky sea salt, then remove the saucepan from the heat.
Transfer the mixture onto the prepared tray, spreading it out evenly. Bake the brittle for about 8 minutes, until it becomes golden and bubbly. After removing it from the oven, let the brittle cool completely. Once it hardens, break it into irregular pieces and store it in an airtight container in the freezer. This brittle can be made up to three days in advance, making it a convenient topping for your cheesecake.
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Assembling and Serving the Pumpkin Cheesecake
When ready to serve, carefully release the cheesecake from the springform tin and place it on a platter. Whisk 150ml of double cream to soft peaks and spoon it into the center of the cheesecake, leaving a border around the edges. Scatter the pecan brittle generously on top, reserving some for serving alongside the dessert. This rich, flavorful cheesecake with its creamy filling, crunchy topping, and spicy-sweet notes is sure to impress.
This pumpkin cheesecake is not just a dessert; it’s a celebration of fall flavors, with its combination of pumpkin, spices, and maple pecan brittle. Perfect for gatherings or as a special treat for the season, it’s a dessert that will leave everyone asking for more.
