Burnt Basque Pumpkin Cheesecake

Ingredients

FOR THE CHEESECAKE

• 2lbs cream cheese, room temperature
• 6 eggs
• 1 1/2 cups granulated sugar
• 2 cups heavy cream
• 1 tsp salt
• 1 tsp vanilla extract
• 1/3 cup all-purpose flour
• 1 cup pumpkin pureè
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp ginger, ground

FOR THE CANDIED PECANS

• 150g pecans, roughly chopped
• 70ml water
• 125g granulated sugar

FOR THE CARAMEL SAUCE

• 200g granulated sugar
• 85g butter, room temperature
• 120ml heavy cream
• 1tsp salt

CHEESECAKE

1. Preheat the oven to 400°F. Butter the pan, then line with 2 pieces of parchment paper, ensuring they are overlapping. You want to use enough parchment paper so that it extends about 2-inches above the sides.
2. Using the paddle attachment, beat the cream cheese and sugar on medium speed, scraping down the sides of the bowl, until it becomes smooth and no lumps remain. This should take about 2 minutes.
3. With the mixer on medium speed, add in the eggs one at a time, until fully incorporated. Meanwhile, in a small bowl, combine the pumpkin, cinnamon, ginger, and nutmeg. Add this into the mixing bowl along with the cream, salt, and vanilla until fully combined. Scrape down the sides of the bowl to ensure everything is smooth.
4. Turn off the mixer and sift in the flour. Beat on low speed until fully incorporated. Scrape down the sides of the bowl once again and continue to mix until the mixture is very smooth and there are no lumps.
5. Pour the batter into the prepared pan and bake for 60-65 minutes, until deeply golden brown on top; there should still be a slight jiggle to the cheesecake. Let cool for about 10 minutes before removing it from the pan. Let cool completely, then peel down the sides of the parchment paper.

CANDIED PECANS

1. In a pan over medium heat, combine the sugar and water. Mix until the sugar has dissolved. Then add the pecans and keep mixing until the sugar has melted. At first the sugar will crystallize, but keep mixing and it will eventually melt.
2. Transfer the pecans to a lined baking sheet and spread into one layer. Allow the pecans to cool before mixing them in with the salted caramel sauce.

SALTED CARAMEL SAUCE

1. In a pan over medium heat, add the sugar and a squeeze of lemon. Keep stirring until the sugar melts and it turns a deep amber colour. Remove from the heat, and very slowly add in the cream as you stir. Once done, slowly add in the butter until smooth. Finish off by adding in the sea salt.
2. When ready to serve, stir in the candied pecans.