Pumpkin Cheesecake Pecan Trim (Print Version)
Silky pumpkin cheesecake with Biscoff crust and spiced candied pecan trim for a festive dessert treat.
# Ingredients:
→ Biscuit Base
01 -
220 g crushed Lotus Biscoff biscuits or graham cracker crumbs
02 -
50 g superfine granulated sugar or caster sugar
03 -
1 teaspoon ground cinnamon
04 -
0.5 teaspoon ground allspice
05 -
0.25 teaspoon ground nutmeg
06 -
0.25 teaspoon ground cloves
07 -
75 ml unsalted butter, melted
→ Pumpkin Cheesecake Filling
08 -
680 g spreadable cream cheese
09 -
200 g superfine granulated sugar or caster sugar
10 -
3 large eggs
11 -
240 g pumpkin purée
12 -
1 teaspoon ground cinnamon
13 -
0.5 teaspoon ground ginger
14 -
0.25 teaspoon ground cloves
→ Pecan Trim
15 -
150 g pecan halves
16 -
120 ml maple syrup
17 -
2 teaspoons ground cinnamon
18 -
0.25 teaspoon ground ginger
19 -
0.25 teaspoon ground nutmeg
20 -
0.25 teaspoon salt
# Steps:
01 -
In a small bowl, combine crushed biscuits, sugar, ground cinnamon, allspice, nutmeg, cloves, and melted butter until the mixture is well blended.
02 -
Transfer the biscuit mixture into the base of a 22 cm springform pan, pressing firmly onto the bottom and approximately 2.5 cm up the sides. Set aside.
03 -
Preheat the oven to 160°C (fan). In a large bowl, beat the cream cheese until smooth and loosened. Gradually incorporate the sugar, then add eggs individually, mixing thoroughly after each addition. Incorporate the pumpkin purée, cinnamon, ginger, and cloves, beating until a homogeneous batter forms.
04 -
Pour the batter over the prepared crust, smoothing the surface. Bake in the preheated oven for approximately 60 minutes, checking for doneness using the wobble test: the centre should exhibit a slight wobble but appear set. Remove from the oven and cool in the pan on a wire rack to room temperature.
05 -
Transfer the cooled cheesecake to the refrigerator and chill for a minimum of 4 hours, or until fully set.
06 -
Run a thin knife or spatula around the edge to loosen, then release the springform pan. Gently transfer the cheesecake to a serving plate if desired.
07 -
In a large shallow saucepan, combine pecan halves, maple syrup, ground cinnamon, ginger, nutmeg, and salt. Cook over medium heat until the syrup reaches a boil and spices dissolve. Reduce to low heat and continue cooking for about 15 minutes, stirring, until the syrup thickens and the pecans are evenly coated and glossy.
08 -
Once candied, arrange the pecans around the edge of the chilled cheesecake. Refrigerate until service.
# Notes:
01 -
Assess doneness by gently wobbling the pan: the centre should remain slightly wobbly while the edges are set. Overbaking may dry the texture.