Savor a Silky Autumn Cheesecake with Maple Pecan Brittle

Velvety, flavorful and not overly sugary, this seasonal treat embodies autumnal comfort. I’m not a fan of prepared pumpkin – the taste is bland and thin – so I prefer to roast your own pumpkin. The oven’s heat enhances its natural sweetness removing unwanted water, yielding a smooth, flavourful puree that gives the cheesecake authentic character. The maple pecan brittle provides the final flourish: golden, nutty and with just the right amount of crunch complementing the smooth filling.

Pumpkin Cheesecake and Maple Pecan Brittle

To make about one cup of puree, cut fresh pumpkin pieces into cubes, bake, loosely covered, at 200C (180C fan) cooked through but not colored. Process until smooth.

Prep 10 min
Cook 1 hr 45 min
Cool 1 hr
Chill overnight
Serves about 10 people

Crumb Crust

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

Creamy Layer

• soft cheese
• fine sugar
• citrus peel
• 200g pumpkin puree (prepared earlier)
• thickener
• ¾ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• clove spice
• fresh eggs, not cold
• 100ml soured cream
• pure vanilla

Crunchy Finish

• maple sweetener
• 1 tbsp caster sugar
• 90g pecans, roughly chopped
• 1 large pinch flaky sea salt
• 150ml double cream

Heat the oven to 185C (165C fan) then butter the base and sides with a springform pan. Using a processor the cookies to fine crumbs, then tip into a mixing bowl. Add the melted butter and salt, combine until moistened. Place in the buttered container, compact it well, cook briefly, set aside to cool.

Reduce the oven temperature to a lower temp. In the meantime, place the cheese, sweetener, and zest in the bowl of an electric mixer, then beat with the paddle attachment slowly to a creamy texture. Incorporate the puree, thickener, and seasonings, blend gently until combined. Add the eggs individually, incorporating fully one by one, then add the soured cream and vanilla, and beat until fully incorporated.

Transfer the cheesecake mixture over the set base even the surface with a small spatula. Give it a gentle shake on a worktop to dispel any air bubbles, then bake the dessert in the middle of the oven until set until the edges are set and a soft center. Stop baking, leave the door ajar allowing it to cool for 60 minutes. Once it’s at room temperature, cool in the fridge (or longer), until completely set.

Meanwhile, make the pecan brittle (in advance). Set the oven to 410F cover a tray with baking paper. Combine the maple syrup and sugar in a pot and stir gently over a low heat briefly. Add in the nuts and salt, then remove from the heat and scrape into the lined tray. Heat until golden, until caramelized, set aside. After cooling completely, break into chunks keeping in an airtight container chilled.

Remove the cake from the springform and transfer to a platter. Whip the cream to a light consistency, then place into the middle of the cheesecake with a clear edge. Scatter most of the pecan brittle across the surface, with additional brittle for serving.