Savor a Smooth Autumn Cheesecake featuring Maple Pecan Brittle

Silky, flavorful and perfectly sweetened, this delightful dessert captures harvest warmth. I skip prepared pumpkin – it lacks depth and flavor – so I prefer baking fresh squash varieties. The oven’s heat coaxes out the inherent sugars while evaporating excess moisture, producing a smooth, flavourful puree imparting genuine complexity. Golden nut brittle provides the final flourish: caramelized, rich and offering a satisfying crisp to offset the smooth filling.

Pumpkin Cheesecake with Crunchy Pecan Topping

For 200g pumpkin puree, dice a medium squash, peeled and seeded into cubes, then roast, lightly covered, in a hot oven until soft but not browned. Puree in a high-speed blender.

Prep a brief 10 minutes
Cook 1 hr 45 min
Cool 1 hour
Chill 6 hr+
Serves 8 to 10

Base Ingredients

• spiced biscuits
• melted butter, melted, plus extra for greasing
• sea salt

Cheesecake Mixture

• 500g cream cheese
• 150g caster sugar
• orange zest
• homemade puree (see introduction)
• 2 tsp cornflour
• aromatic cinnamon
• ½ tsp ground ginger
• nutmeg
• clove spice
• fresh eggs, warmed slightly
• 100ml soured cream
• vanilla

Crunchy Finish

• pure maple syrup
• 1 tbsp caster sugar
• 90g pecans, in chunks
• a pinch of salt
• whipping cream

Preheat your oven to 365F and lightly grease the entire interior of a 20cm round springform tin. Using a processor the cookies until crumbly, transfer to a medium bowl. Incorporate the melted butter and salt, combine until moistened. Tip into the prepared pan, press down firmly, heat until set, set aside to cool.

Turn down the oven temperature to 355F. Meanwhile, put the base ingredients into a mixer bowl, whip using the paddle on medium-low until smooth and creamy. Mix in the spiced pumpkin mix, and beat on medium-low until combined. Add the eggs separately, mixing thoroughly one by one, next include the soured cream and vanilla, whip until combined.

Transfer the pumpkin filling onto the cooled biscuit base level it out with a small spatula. Give it a gentle shake on a worktop to remove bubbles, then bake the cheesecake centered in the oven until set until the sides are firm and the centre is slightly wobbly. Switch off the heat, keep the oven slightly open allowing it to cool for an hour. After cooling, chill for at least six hours (or longer), until completely set.

Meanwhile, make the pecan brittle (ahead of time). Preheat the oven to 210C (190C fan) and line a small oven tray with baking paper. Mix the maple syrup and sugar in a small saucepan mixing gently for about a minute. Mix the nuts and salt, then remove from the heat and scrape into the lined tray. Bake for about eight minutes, until golden and bubbly, take out and cool. Once the brittle is completely hard, break into chunks and store in a sealed jar chilled.

Release the cake from the pan and transfer to a platter. Beat the cream to a light consistency, then place into the middle of the cheesecake with a clear edge. Sprinkle the brittle over the top, offering more on the side.