Discover this Smooth Autumn Cheesecake with Crunchy Maple Pecans

Velvety, aromatic and just sweet enough, this delightful dessert is a celebration of fall coziness. I’m not a fan of tinned pumpkin – it lacks depth and flavor – so I recommend of roasting fresh squash varieties. The oven’s heat coaxes out its natural sweetness removing unwanted water, yielding a deep, aromatic mash which adds real depth. Golden nut brittle provides the final flourish: toasty, flavorful and providing a textural contrast to offset the velvety texture.

Autumn Cheesecake and Maple Pecan Brittle

For 200g pumpkin puree, dice fresh pumpkin pieces into chunks, cook, loosely covered, at 200C (180C fan) cooked through but not colored. Puree using a powerful blender.

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

For the Base

• gingersnap cookies
• melted butter, liquefied, with more for the tin
• ⅛ tsp fine sea salt

Cheesecake Mixture

• full-fat cream cheese
• fine sugar
• Finely grated zest of 1 orange
• 200g pumpkin puree (prepared earlier)
• 2 tsp cornflour
• aromatic cinnamon
• ½ tsp ground ginger
• nutmeg
• clove spice
• room-temperature eggs, warmed slightly
• 100ml soured cream
• 1 tsp vanilla extract

For the Maple Pecan Brittle Topping

• 2 tbsp maple syrup
• sugar
• chopped pecans, coarsely cut
• a pinch of salt
• heavy cream

Set the oven at a moderate heat and lightly grease the bottom and edges using a cake tin. In a food processor the ginger nuts into crumbs, place in a container. Mix in the salty butter, and mix so the crumbs are evenly damp. Transfer to the greased tin, even it out, cook briefly, take out and cool.

Reduce the oven temperature to 175C (155C fan). Meanwhile, add the base ingredients in the bowl of an electric mixer, mix using the paddle at a gentle pace to a creamy texture. Mix in the puree, thickener, and seasonings, then mix on medium-low until combined. Add the eggs individually, mixing thoroughly after each one, then add the soured cream and vanilla, mix until combined.

Transfer the spiced cream on to the cooled biscuit base and smooth the top with a small spatula. Give it a gentle shake on a worktop to dispel any air bubbles, then heat the dessert centered in the oven until set until the sides are firm with a jiggly middle. Stop baking, keep the oven slightly open allowing it to cool for 60 minutes. When cooled, chill for at least six hours (or longer), until firm.

While waiting, make the pecan brittle (ahead of time). Preheat the oven to a high temperature and prepare a baking sheet with baking paper. Combine the syrup and sweetener in a small saucepan and heat slowly gently for about a minute. Stir in the nuts and salt, then remove from the heat transfer to the sheet. Bake for about eight minutes, until caramelized, set aside. When fully hardened, chop into irregular pieces keeping in a container frozen.

Open the cheesecake from its tin move to a plate. Whip the cream until fluffy, then spoon over the center leaving a 3-4cm border. Scatter most of the pecan brittle on top, with additional brittle for serving.