Discover this Creamy Autumn Cheesecake with Maple Pecan Brittle

Silky, spiced and just sweet enough, this pumpkin cheesecake embodies fall coziness. I skip canned puree – the taste is bland and thin – so I prefer to roast some butternut or Kent squash. Roasting brings out its natural sweetness removing excess moisture, producing a smooth, flavourful puree that gives the cheesecake real depth. A crunchy pecan topping completes the dessert: golden, nutty and offering a satisfying crisp complementing the velvety texture.

Autumn Cheesecake and Crunchy Pecan Topping

For the pumpkin base, dice a medium squash, peeled and seeded into chunks, cook, lightly covered, at 200C (180C fan) until soft but not browned. Process using a powerful blender.

Prep a brief 10 minutes
Cook about 1¾ hours
Cool 1 hour
Chill at least 6 hours
Serves 8 to 10

Crumb Crust

• spiced biscuits
• rich butter, melted, plus extra for greasing
• ⅛ tsp fine sea salt

Creamy Layer

• 500g cream cheese
• fine sugar
• citrus peel
• homemade puree (as described above)
• cornstarch
• cinnamon spice
• ½ tsp ground ginger
• freshly grated nutmeg
• hint of cloves
• 2 large eggs, warmed slightly
• tangy cream
• pure vanilla

Pecan Garnish

• maple sweetener
• fine sugar
• 90g pecans, roughly chopped
• 1 large pinch flaky sea salt
• heavy cream

Set the oven to 365F then butter the base and sides with a springform pan. Using a processor the ginger nuts into crumbs, place in a mixing bowl. Mix in the melted butter and salt, stir so the crumbs are evenly damp. Tip into the buttered container, even it out, cook briefly, take out and cool.

Turn down the oven temperature to a lower temp. Meanwhile, place the cream cheese, sugar and orange zest in a stand mixer, whip using the paddle on medium-low until smooth and creamy. Mix in the puree, thickener, and seasonings, blend at low speed well mixed. Mix in eggs one at a time, beating in well after each one, follow with the soured cream and vanilla, and beat until combined.

Transfer the spiced cream on to the cooled biscuit base and smooth the top with a tool. Give it a gentle shake on a worktop to remove bubbles, then bake the dessert on the middle rack for 45 minutes until the edges are set and a soft center. Switch off the heat, leave the door ajar and leave the cheesecake to cool for an hour. Once it’s at room temperature, chill for at least six hours (or longer), until fully chilled.

Meanwhile, create the topping (up to three days ahead). Preheat the oven to 410F cover a tray with parchment. Mix the syrup and sweetener in a small saucepan and stir gently over a low heat briefly. Mix the chopped pecans, then remove from the heat transfer to the sheet. Bake for about eight minutes, until caramelized, then remove and leave to cool. When fully hardened, chop into irregular pieces keeping in a container chilled.

Open the dessert from the springform move to a plate. Beat the cream to soft peaks, then place over the center with a clear edge. Sprinkle the brittle over the top, with additional brittle for serving.