Discover a Silky Autumn Cheesecake with Maple Pecan Brittle

Smooth, flavorful and perfectly sweetened, this seasonal treat embodies harvest warmth. I avoid prepared pumpkin – the taste is bland and thin – so I’ve taken the extra step of roasting fresh squash varieties. Roasting enhances the sweet flavor and reduces unwanted water, resulting in a rich, tasty base that gives the cheesecake authentic character. A crunchy pecan topping adds the perfect finish: toasty, flavorful and offering a satisfying crisp to offset the smooth filling.

Pumpkin Cheesecake with Maple Pecan Brittle

For the pumpkin base, dice a medium squash, peeled and seeded in sections, then roast, loosely covered, in a hot oven until soft but not browned. Process using a powerful blender.

Prep 10 min
Cook about 1¾ hours
Cool 1 hr
Chill overnight
Serves about 10 people

Crumb Crust

• spiced biscuits
• 70g unsalted butter, softened, with more for the tin
• sea salt

Cheesecake Mixture

• 500g cream cheese
• white sugar
• orange zest
• homemade puree (prepared earlier)
• thickener
• ¾ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• clove spice
• room-temperature eggs, not cold
• 100ml soured cream
• pure vanilla

Crunchy Finish

• 2 tbsp maple syrup
• sugar
• chopped pecans, in chunks
• a pinch of salt
• 150ml double cream

Set the oven to 365F coat the entire interior with a springform pan. Pulse the ginger nuts until crumbly, place in a medium bowl. Incorporate the melted butter and salt, stir coating the crumbs. Transfer to the greased tin, even it out, heat until set, set aside to cool.

Lower the setting to 355F. In the meantime, put the cheese, sweetener, and zest in a stand mixer, mix using the paddle slowly to a creamy texture. Add the pumpkin puree, cornflour and spices, and beat at low speed well mixed. Mix in eggs separately, beating in well after each one, then add the cream and extract, whip until smooth.

Pour the cheesecake mixture over the cooled biscuit base even the surface using a spatula. Give it a gentle shake on a worktop to remove bubbles, then heat the cheesecake centered in the oven for about three-quarters of an hour until the sides are firm and the centre is slightly wobbly. Turn off the oven, leave the door ajar allowing it to cool for one hour. Once it’s at room temperature, cool in the fridge (or longer), until firm.

While waiting, create the topping (in advance). Preheat the oven to 210C (190C fan) and prepare a baking sheet with baking paper. Combine the ingredients in a pot and heat slowly on low until dissolved. Add in the nuts and salt, then remove from the heat and scrape into the lined tray. Bake for about eight minutes, until caramelized, set aside. After cooling completely, cut roughly and store in a sealed jar frozen.

Open the dessert from the springform move to a plate. Whip the cream to a light consistency, then add over the center with a clear edge. Sprinkle the brittle over the top, offering more on the side.