If you only make one pumpkin dessert this autumn, make this one. A creamy spiced filling on a graham cracker crust, a cool mascarpone whip, and maple pecans that add the crunch.
As a Canadian living in the UAE, I cannot tell you how much I miss the beautiful autumn leaves and the change of seasons! The spices in this cheesecake remind me of growing up in Montreal and bring a little autumn nostalgia into my kitchen.
Plan ahead: it needs to chill uncovered overnight, so give yourself plenty of time. It’s actually a great-make ahead dessert that can be baked up to three days in advance and stored in the refrigerator until serving.
I have to admit that I'm not a fan of typical Thanksgiving pumpkin pie, ALTHOUGH I've always wanted to be! This cheesecake is my compromise. It ticks all the right boxes for an autumn dessert: warmly spiced, rich and creamy without being heavy, AND it gives you the cool-weather comfort you crave this time of year.
Pumpkin Cheesecake with Mascarpone whip and maple pecans
Makes one 9 or 10 inch cheesecake
INGREDIENTS
For The Graham Cracker Crust
- 225 grams (9 ounces) graham crackers, ground or crushed into very fine crumbs
- 2 tablespoons granulated sugar
- 1 stick (8 tablespoons) unsalted butter, melted
Preheat the oven to 160°C (325°F) and place the rack in the middle. Lightly butter a 9 or 10 inch springform pan with unsalted butter, then line the bottom and sides with parchment paper. If you plan to serve the cheesecake directly from the pan, you can skip the parchment.
Combine the graham cracker crumbs, sugar and melted butter, mixing until the butter has thoroughly coated the crumbs.
Tip the crumbs into the springform pan, pressing them into the bottom and halfway up the sides. The bottom of a cup helps press them in evenly.
Place the pan on a baking sheet and bake for about 12-15 minutes, until the crumbs dry out. Let the crust cool while you make the filling.
For The Pumpkin Cheesecake Filling
- 32 ounces (900 g) Philadelphia cream cheese (4 x 8 ounce packages), at room temperature (do not use low fat)
- 1 cup (210 g) brown sugar (packed)
- ½ cup (100 g) granulated sugar
- 1 tablespoon vanilla bean paste or pure vanilla extract
- ¼ teaspoon salt
- 2 tsp ground cinnamon
- ½ teaspoon ground ginger
- ¼ tsp freshly grated or ground nutmeg
- 1/8th tsp allspice
- 4 large eggs, at room temperature
- 180 grams (¾ cup) sour cream, at room temperature
- ½ cup (120 g) heavy cream or double cream, at room temperature
- 1 x 15 ounce (425 g) can of pumpkin purée (not pumpkin pie filling) or the equivalent in fresh pumpkin purée
Lower the oven temperature to 150°C (300°F).
In a large bowl, using a hand-held mixer or a stand mixer with the paddle attachment, mix the cream cheese, brown sugar and granulated sugar on very low speed until just combined. Stop the mixer and scrape down the bowl with a rubber spatula so everything is mixed evenly. Add the vanilla, salt, cinnamon, ginger, nutmeg and allspice, and mix on low speed until combined.
Add the eggs one at a time, mixing on low after each addition. Add the heavy cream, sour cream and pumpkin purée, and mix until just combined.
Pour the filling into the graham cracker crust. Jiggle the pan gently and smooth the top, making sure the filling completely covers the crust. Place the pan on a baking sheet and bake on the middle rack for 1 hour to 1 hour 10 minutes. The edges will be ever so slightly puffed, and the center should still jiggle slightly. Don't worry, it will set as it cools.
Turn off the oven. Open the oven door slightly and let the cheesecake cool in the oven for 30 minutes. Don't close the door. This step is very important, as it lowers the temperature gradually and minimizes the dreaded cheesecake crack.
After 30 minutes, remove the cheesecake from the oven and let it cool at room temperature for about 1 hour. Refrigerate it, uncovered, overnight to set and chill. If you're making it in advance, cover the cheesecake once it has set overnight.
Maple Mascarpone Whip
- ½ cup (115 g) mascarpone
- ½ cup (120 g) cold heavy cream, whipping cream, or double cream
- 2 tablespoons powdered sugar, sifted
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla bean paste or pure vanilla extract
Place the mascarpone, heavy cream and powdered sugar in a bowl. Whip on medium speed to combine, then add the maple syrup in a thin stream. Add the vanilla and increase the speed to high. Continue to whip for 1 to 2 minutes, until light and fluffy. Do not overmix.
The mascarpone whip keeps for up to two days in the refrigerator. It may need re-whipping if it has separated or deflated slightly.
Maple Pecans
- 150 grams (1 & ½ cups) pecan halves
- ½ cup (160 g) pure maple syrup
- pinch of sea salt
- ½ tsp ground cinnamon (optional)
Place the pecan halves, maple syrup, sea salt and cinnamon (if using) in a saucepan and mix until combined.
Bring to a gentle simmer over medium-low heat, stirring constantly with a heatproof spatula so the nuts don't burn.
Keep cooking for 10 to 15 minutes, until the pecans are fragrant and the maple syrup begins to stick to the nuts and crystallize.
Spread the pecans onto a plate lined with parchment paper, breaking up any clusters with the spatula, and let them cool until ready to serve.
The maple pecans keep for up to two weeks in an airtight container at room temperature.
To Serve release the springform pan and peel off the parchment paper. Cut into slices and serve with the maple mascarpone whip and maple pecans.