Savor this Silky Autumn Cheesecake featuring Maple Pecan Brittle

Smooth, flavorful and just sweet enough, this pumpkin cheesecake embodies harvest warmth. I’m not a fan of prepared pumpkin – it lacks depth and flavor – so I prefer to roast your own pumpkin. Baking brings out its natural sweetness while evaporating extra liquid, resulting in a smooth, flavourful puree that gives the cheesecake genuine complexity. A crunchy pecan topping completes the dessert: toasty, flavorful and with just the right amount of crunch complementing the velvety texture.

Autumn Cheesecake with Maple Pecan Brittle

To make the pumpkin base, dice 350-400g peeled, deseeded pumpkin into chunks, bake, loosely covered, in a hot oven until tender without browning. Blend using a powerful blender.

Prep 10 minutes
Cook 1 hr 45 min
Cool 60 minutes
Chill overnight
Serves 8 to 10

For the Base

• gingersnap cookies
• rich butter, liquefied, and some for coating
• ⅛ tsp fine sea salt

Creamy Layer

• 500g cream cheese
• white sugar
• Finely grated zest of 1 orange
• 200g pumpkin puree (as described above)
• 2 tsp cornflour
• aromatic cinnamon
• warm ginger
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves
• fresh eggs, warmed slightly
• tangy cream
• 1 tsp vanilla extract

Pecan Garnish

• pure maple syrup
• 1 tbsp caster sugar
• nut pieces, in chunks
• 1 large pinch flaky sea salt
• heavy cream

Heat the oven to 365F coat the bottom and edges with a springform pan. Using a processor the ginger nuts to fine crumbs, then tip into a mixing bowl. Mix in the salty butter, stir until moistened. Transfer to the prepared pan, press down firmly, heat until set, take out and cool.

Reduce the oven temperature to 175C (155C fan). At the same time, place the cheese, sweetener, and zest into a mixer bowl, then beat using the paddle slowly until well blended. Mix in the pumpkin puree, cornflour and spices, and beat on medium-low until combined. Mix in eggs one at a time, mixing thoroughly one by one, follow with the cream and extract, mix until fully incorporated.

Scoop the spiced cream onto the prepared crust even the surface with a small spatula. Tap the tin gently on a worktop to dispel any air bubbles, then heat the cheesecake in the middle of the oven for 45 minutes until the edges are set and a soft center. Turn off the oven, keep the oven slightly open allowing it to cool for an hour. After cooling, cool in the fridge (or longer), until completely set.

While waiting, create the topping (up to three days ahead). Set the oven to 410F and prepare a baking sheet using liner. Combine the syrup and sweetener over heat mixing on low until dissolved. Mix the pecans and sea salt, take off the stove transfer to the sheet. Heat until golden, until crisp, set aside. After cooling completely, break into chunks keeping in an airtight container frozen.

Open the dessert from its tin move to a plate. Whip the cream to soft peaks, then add into the middle of the cheesecake with a clear edge. Scatter most of the pecan brittle on top, with additional brittle for serving.