Indulge in a Smooth Autumn Cheesecake with Crunchy Maple Pecans

Smooth, flavorful and perfectly sweetened, this seasonal treat is a celebration of fall coziness. I skip tinned pumpkin – it’s watery and flat-tasting – so I prefer baking some butternut or Kent squash. The oven’s heat coaxes out its natural sweetness removing extra liquid, resulting in a smooth, flavourful puree that gives the cheesecake real depth. The maple pecan brittle completes the dessert: caramelized, rich and providing a textural contrast against the cheesecake’s creamy softness.

Pumpkin Cheesecake with Maple Pecan Brittle

For about one cup of puree, dice 350-400g peeled, deseeded pumpkin into cubes, then roast, with a cover, in a hot oven until tender without browning. Process using a powerful blender.

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

For the Base

• 200g ginger nut biscuits
• melted butter, liquefied, plus extra for greasing
• ⅛ tsp fine sea salt

Cheesecake Mixture

• soft cheese
• fine sugar
• Finely grated zest of 1 orange
• homemade puree (as described above)
• 2 tsp cornflour
• aromatic cinnamon
• warm ginger
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves
• 2 large eggs, warmed slightly
• tangy cream
• vanilla

Crunchy Finish

• 2 tbsp maple syrup
• sugar
• nut pieces, roughly chopped
• sea salt flakes
• whipping cream

Set the oven at a moderate heat coat the bottom and edges of a 20cm round springform tin. Pulse the cookies until crumbly, transfer to a mixing bowl. Incorporate the butter and salt, and mix so the crumbs are evenly damp. Tip into the prepared pan, compact it well, heat until set, then remove and leave to cool.

Turn down the heat to 175C (155C fan). At the same time, place the cheese, sweetener, and zest in a stand mixer, then beat using the paddle slowly until well blended. Add the puree, thickener, and seasonings, blend gently until combined. Introduce the eggs one at a time, beating in well between each addition, then add the cream and extract, mix until combined.

Pour the spiced cream over the prepared crust even the surface with a small spatula. Lightly tap the pan on a worktop to remove bubbles, then bake the dessert on the middle rack until set until the edges are set and the centre is slightly wobbly. Switch off the heat, leave the door ajar allowing it to cool for an hour. When cooled, cool in the fridge (or for days), until firm.

While waiting, create the topping (ahead of time). Heat the oven to 410F cover a tray using liner. Mix the maple syrup and sugar in a pot and heat slowly on low briefly. Add in the nuts and salt, stop heating transfer to the sheet. Heat until golden, until caramelized, take out and cool. After cooling completely, break into chunks place in an airtight container in the freezer.

Release the cake from the pan and transfer to a platter. Whisk the cream to soft peaks, then place on top of the cake leaving a 3-4cm border. Scatter most of the pecan brittle across the surface, offering more on the side.