Pumpkin Cheesecake with Pecan Trim
Easy baked pumpkin cheesecake recipe. This is decadent smooth pumpkin cheesecake full of warming spices, a Lotus Biscoff Biscuit base and candied pecan topping.
Equipment
- Springform pan
Ingredients
Ingredients for Biscuit Base
- 1¾ cup crushed lotus biscuits or graham cracker crumbs
- ¼ cup superfine granulated sugar or caster sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅓ cup unsalted butter, melted
Ingredients for Pumpkin Cheesecake Filling
- 24 oz cream cheese spreadable cream cheese
- 1 cup superfine granulated sugar or caster sugar
- 3 eggs
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
Ingredients for Pecan Trim
- 1½ cup pecan halves
- ½ cup maple syrup
- 2 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
Instructions for Biscuit Base
- Mix all ingredients for biscuit base together in a small bowl, until well combined.
- Pour the mixture into the base of a springform pan (10" or 22cm) and press onto the bottom and about 1" up the sides.
- Set aside to prepare the filling.
Instructions for Cheesecake
- Preheat your oven to 350°F (160C Fan).
- In a large bowl, beat the cream cheese until loosened and smooth. Add the sugar, beating to incorporate and then add the eggs one at a time.
- Add the pumpkin purée and spices, beating until a smooth batter.
- Pour this onto the base and smooth the top. Bake in the preheated oven for about 1 hour, checking occasionally and using the wobble test (**see notes**). Once ready, remove from the oven and cool in the tin - first on a wire rack until about room temperature and then in the refrigerator for a few hours.
- Once chilled, remove carefully from the springform tin - first slide a thin knife or spatula around the edge to loosen and then release. You can leave the cheesecake on the base, or carefully detach this, sliding the cake onto a cake tray.
Candied Pecan Trim
- Add all ingredients to a large shallow saucepan and cook over a medium heat until the maple syrup begins to boil and the spices have dissolved.
- Lower the heat and continue cooking for about 15 minutes, until the syrup has thickened covering all of the pecans in a glossy candied coat.
- Remove from the heat and spoon around the edge of your cheesecake. Continue to chill this in the fridge until ready to serve.
Notes
Checking your cheesecake for doneness might seem daunting, but you'll get the hang of it. You are looking for the cheesecake to still have a slight wobble in the centre, but not seem liquidy and too jiggly. It is best to check occasionally throughout the baking by lightly wobbling the side of the tin and you will quickly notice the changes.
Nutrition
Calories: 477kcalCarbohydrates: 44.7gProtein: 7.4gFat: 31.5gSaturated Fat: 16.5gCholesterol: 117mgSodium: 382mgPotassium: 184mgFiber: 2.5gSugar: 32.1gCalcium: 80mgIron: 2mg
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