Discover a Silky Pumpkin Cheesecake featuring Maple Pecan Brittle

Silky, aromatic and not overly sugary, this delightful dessert embodies harvest warmth. I avoid canned puree – it lacks depth and flavor – so I’ve taken the extra step of roasting some butternut or Kent squash. The oven’s heat enhances the inherent sugars removing excess moisture, yielding a rich, tasty base which adds genuine complexity. The maple pecan brittle provides the final flourish: toasty, flavorful and with just the right amount of crunch to offset the cheesecake’s creamy softness.

Autumn Cheesecake and Crunchy Pecan Topping

Prepare 200g pumpkin puree, cut a medium squash, peeled and seeded into cubes, cook, lightly covered, at 390F until soft but not browned. Puree until smooth.

Prep 10 minutes
Cook 1 hr 45 min
Cool 60 minutes
Chill 6 hr+
Serves 8 to 10

For the Base

• 200g ginger nut biscuits
• 70g unsalted butter, melted, with more for the tin
• sea salt

For the Filling

• full-fat cream cheese
• white sugar
• orange zest
• 200g pumpkin puree (see introduction)
• cornstarch
• ¾ tsp ground cinnamon
• warm ginger
• nutmeg
• hint of cloves
• room-temperature eggs, not cold
• 100ml soured cream
• vanilla

Pecan Garnish

• 2 tbsp maple syrup
• fine sugar
• chopped pecans, coarsely cut
• sea salt flakes
• 150ml double cream

Preheat your oven to 365F coat the bottom and edges with a springform pan. Using a processor the biscuits to fine crumbs, then tip into a medium bowl. Incorporate the salty butter, and mix so the crumbs are evenly damp. Place in the greased tin, even it out, heat until set, take out and cool.

Lower the setting to a lower temp. At the same time, place the base ingredients in the bowl of an electric mixer, then beat with the paddle attachment on medium-low until well blended. Add the puree, thickener, and seasonings, and beat at low speed until incorporated. Introduce the eggs one at a time, mixing thoroughly one by one, next include the cream and extract, whip until fully incorporated.

Pour the pumpkin filling onto the prepared crust even the surface with a tool. Lightly tap the pan on a surface to dispel any air bubbles, then bake the dessert in the middle of the oven until set until the sides are firm and the centre is slightly wobbly. Turn off the oven, keep the oven slightly open and leave the cheesecake 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). Heat the oven to 210C (190C fan) cover a tray using liner. Combine the maple syrup and sugar over heat and stir gently on low for about a minute. Mix the pecans and sea salt, take off the stove and scrape into the lined tray. Bake for about eight minutes, until caramelized, set aside. Once the brittle is completely hard, chop into irregular pieces place in a sealed jar frozen.

Release the dessert from the springform place on a serving dish. Whip the cream until fluffy, then place over the center with a clear edge. Scatter most of the pecan brittle on top, then serve with extra pecan brittle alongside.