Savor a Smooth Autumn Cheesecake with Maple Pecan Brittle

Velvety, flavorful and not overly sugary, this pumpkin cheesecake embodies autumnal comfort. I’m not a fan of prepared pumpkin – it’s watery and flat-tasting – so I’ve taken the extra step baking fresh squash varieties. Baking enhances its natural sweetness while evaporating unwanted water, yielding a smooth, flavourful puree which adds authentic character. A crunchy pecan topping completes the dessert: caramelized, rich and with just the right amount of crunch to offset the smooth filling.

Autumn Cheesecake with Crunchy Pecan Topping

To make about one cup of puree, dice 350-400g peeled, deseeded pumpkin into chunks, cook, lightly covered, at 390F until tender without browning. Process until smooth.

Prep 10 min
Cook about 1¾ hours
Cool 60 minutes
Chill overnight
Serves 8 to 10

Crumb Crust

• 200g ginger nut biscuits
• rich butter, softened, with more for the tin
• a pinch of salt

Creamy Layer

• full-fat cream cheese
• fine sugar
• orange zest
• homemade puree (prepared earlier)
• 2 tsp cornflour
• cinnamon spice
• ginger powder
• freshly grated nutmeg
• ⅛ tsp ground cloves
• 2 large eggs, at room temperature
• 100ml soured cream
• 1 tsp vanilla extract

For the Maple Pecan Brittle Topping

• pure maple syrup
• sugar
• chopped pecans, in chunks
• sea salt flakes
• whipping cream

Preheat your oven at a moderate heat then butter the entire interior using a cake tin. In a food processor the ginger nuts to fine crumbs, transfer to a medium bowl. Incorporate the melted butter and salt, and mix until moistened. Tip into the greased tin, compact it well, cook briefly, take out and cool.

Reduce the oven temperature to 355F. At the same time, put the cheese, sweetener, and zest in a stand mixer, then beat with the paddle attachment slowly to a creamy texture. Mix in the spiced pumpkin mix, then mix on medium-low well mixed. Add the eggs individually, beating in well after each one, next include the tangy cream and flavoring, and beat until combined.

Transfer the spiced cream onto the prepared crust and smooth the top with a tool. Lightly tap the pan on a worktop to remove bubbles, then bake the dessert in the middle of the oven for about three-quarters of an hour with set edges and a soft center. Switch off the heat, keep the oven slightly open and let it cool down for an hour. After cooling, cool in the fridge (or for days), until fully chilled.

Meanwhile, create the topping (in advance). Preheat the oven to 210C (190C fan) and line a small oven tray with parchment. Combine the maple syrup and sugar in a small saucepan and stir gently gently for about a minute. Mix the chopped pecans, stop heating and scrape into the lined tray. Heat until golden, until crisp, take out and cool. Once the brittle is completely hard, cut roughly place in a sealed jar frozen.

Release the dessert from its tin move to a plate. Beat the cream to a light consistency, then place into the middle of the cheesecake with a clear edge. Sprinkle the brittle across the surface, offering more on the side.