Discover a Silky Pumpkin Cheesecake with Maple Pecan Brittle

Silky, flavorful and just sweet enough, this seasonal treat embodies fall coziness. I’m not a fan of tinned pumpkin – the taste is bland and thin – so I’ve taken the extra step of roasting some butternut or Kent squash. The oven’s heat brings out the inherent sugars removing extra liquid, yielding a deep, aromatic mash imparting real depth. The maple pecan brittle provides the final flourish: toasty, flavorful and providing a textural contrast complementing the cheesecake’s creamy softness.

Autumn Cheesecake and Crunchy Pecan Topping

For 200g pumpkin puree, chop a medium squash, peeled and seeded into cubes, then roast, lightly covered, at 390F cooked through but not colored. Puree until smooth.

Prep 10 min
Cook 1 hour 45 minutes
Cool 60 minutes
Chill at least 6 hours
Serves 8 to 10

Base Ingredients

• gingersnap cookies
• melted butter, softened, and some for coating
• sea salt

Creamy Layer

• 500g cream cheese
• 150g caster sugar
• Finely grated zest of 1 orange
• homemade puree (prepared earlier)
• 2 tsp cornflour
• ¾ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves
• room-temperature eggs, at room temperature
• sour cream
• pure vanilla

Crunchy Finish

• 2 tbsp maple syrup
• sugar
• 90g pecans, roughly chopped
• a pinch of salt
• heavy cream

Set the oven to 365F and lightly grease the bottom and edges of a 20cm round springform tin. Using a processor the biscuits into crumbs, then tip into a medium bowl. Incorporate the melted butter and salt, and mix until moistened. Place in the buttered container, compact it well, heat until set, then remove and leave to cool.

Reduce the oven temperature to 175C (155C fan). Meanwhile, place the cream cheese, sugar and orange zest in the bowl of an electric mixer, then beat using the paddle at a gentle pace until well blended. Mix in the pumpkin puree, cornflour and spices, and beat gently until incorporated. Mix in eggs separately, beating in well after each one, follow with the cream and extract, and beat until fully incorporated.

Scoop the pumpkin filling on to the set base even the surface with a small spatula. Lightly tap the pan on a surface to remove bubbles, then cook the dessert on the middle rack until set until the edges are set and a soft center. Turn off the oven, crack the door open allowing it to cool for one hour. When cooled, chill for at least six hours (or longer), until firm.

Meanwhile, make the pecan brittle (ahead of time). Heat the oven to 210C (190C fan) and line a small oven tray with baking paper. Stir together the maple syrup and sugar in a pot and stir gently gently for about a minute. Mix the chopped pecans, then remove from the heat and scrape into the lined tray. Heat until golden, until caramelized, set aside. When fully hardened, break into chunks and store in a container in the freezer.

Release the cake from the springform move to a plate. Whip the cream to a light consistency, then place on top of the cake leaving space around. Add the crunchy bits over the top, then serve with extra pecan brittle alongside.