Spiced Pumpkin Cheesecake with Maple Roasted Pecans

Treat yourself and your guests this Thanksgiving, serve Spiced Pumpkin Cheesecake with Maple Roasted Pecans. Truly delicious!

Ingredients

Serves 12 to 14

Spiced Pumpkin
1 tbsp ground cinnamon
1 tbsp ground ginger
½ tsp ground nutmeg
½ tsp ground cloves
¼ tsp ground allspice
¼ tsp ground cardamom
750g pumpkin, peeled, cut into large 6cm chunks
¼ cup (60ml) maple syrup
Zest and juice of 1 orange

Base
250g Gingernut biscuits
85g butter, melted

Filling
650g cream cheese, softened
150g sour cream
1 ½ cups (240g) soft brown sugar
¼ tsp salt
2 tbsp maple syrup
2 tbsp flour
3 large eggs

Topping
2 tbsp MAPLE SYRUP + some for garnish
1 cup (120g) PECANS
⅓ cup (50g) PUMPKIN SEEDS

Method

Preheat oven to 356 F (180°C).

Grease and line a 23cm or 26cm spring-form cake tin and 2 small roasting trays with baking paper.

To prepare the spiced pumpkin: in a small bowl combine all the spices. Place the pumpkin on the prepared tray and mix with the maple syrup, orange zest and half the spice mix. Cover with foil and bake for 30 - 40 minutes, or until the pumpkin is very soft. Remove from the oven and set aside to cool. Note: this step can be made in advance.

To prepare the base: using a food processer, blend the biscuits until they form a fine crumb. Add the melted butter and blend again until well combined. Press the mixture firmly into the prepared tin. Place in the refrigerator to set.

Reduce the temperature of the oven to 160°C.

To prepare the filling: using a food processer, blend the spiced pumpkin and orange juice together. Add the cream cheese, sour cream, brown sugar, salt, maple syrup; flour and the remaining spice mix. Blend until the mixture is very smooth.

Add the eggs one at a time, pulsing after each addition until well combined. Pour the cheesecake filling onto the chilled base. Bake in the oven for 1 hour or until just set. It should still be a little wobbly in the middle. Remove from the oven and set aside in the tin to cool for an hour, and then place in the refrigerator to cool completely.

To prepare the topping: preheat the oven to 180°C. line 2 small baking trays with baking paper. Mix maple syrup and pecans together on the prepared tray. Place the pumpkin seeds on the other tray. Cook for for 8 - 10 minutes, or until pecans are caramelised and the pumpkin seeds are toasted. Note: the pumpkins seeds will cook a bit quicker than the pecans.

To serve: run a warm knife around the edge of the cheesecake to release it from the tin. Place on a serving platter, top with the maple pecans and toasted pumpkin seeds. Drizzle with a little maple syrup and serve with natural yoghurt.