Discover this Smooth Autumn Cheesecake with Maple Pecan Brittle

Smooth, aromatic and perfectly sweetened, this delightful dessert embodies fall coziness. I skip tinned pumpkin – it lacks depth and flavor – so I prefer of roasting fresh squash varieties. Baking coaxes out its natural sweetness while evaporating extra liquid, yielding a smooth, flavourful puree that gives the cheesecake genuine complexity. Golden nut brittle provides the final flourish: caramelized, rich and with just the right amount of crunch to offset the cheesecake’s creamy softness.

Pumpkin Cheesecake and Crunchy Pecan Topping

For about one cup of puree, dice 350-400g peeled, deseeded pumpkin into chunks, bake, loosely covered, at 200C (180C fan) until soft but not browned. Blend until smooth.

Prep 10 min
Cook about 1¾ hours
Cool 60 minutes
Chill at least 6 hours
Serves about 10 people

Base Ingredients

• 200g ginger nut biscuits
• rich butter, softened, with more for the tin
• a pinch of salt

For the Filling

• soft cheese
• 150g caster sugar
• citrus peel
• homemade puree (as described above)
• thickener
• ¾ tsp ground cinnamon
• ginger powder
• nutmeg
• ⅛ tsp ground cloves
• 2 large eggs, warmed slightly
• tangy cream
• pure vanilla

Crunchy Finish

• pure maple syrup
• fine sugar
• chopped pecans, coarsely cut
• sea salt flakes
• heavy cream

Heat the oven to 365F and lightly grease the entire interior with a springform pan. Using a processor the biscuits until crumbly, place in a container. Add the butter and salt, stir coating the crumbs. Tip into the buttered container, press down firmly, cook briefly, then remove and leave to cool.

Lower the setting to a lower temp. At the same time, put the base ingredients into a mixer bowl, then beat with the paddle attachment at a gentle pace until well blended. Incorporate the pumpkin puree, cornflour and spices, blend gently until combined. Add the eggs separately, incorporating fully between each addition, next include the tangy cream and flavoring, and beat until fully incorporated.

Pour the pumpkin filling on to the set base and smooth the top using a spatula. Tap the tin gently on a worktop to release trapped air, then cook the dessert centered in the oven until set with set edges and a soft center. Switch off the heat, crack the door open and leave the cheesecake to cool for an hour. When cooled, chill for at least six hours (or longer), until fully chilled.

While waiting, prepare the brittle (ahead of time). Heat the oven to a high temperature and prepare a baking sheet with baking paper. Mix the ingredients over heat mixing over a low heat until dissolved. Stir in the chopped pecans, then remove from the heat and scrape into the lined tray. Cook for 8 minutes, until golden and bubbly, take out and cool. When fully hardened, cut roughly and store in an airtight container in the freezer.

Remove the cake from its tin and transfer to a platter. Whisk the cream to a light consistency, then place into the middle of the cheesecake leaving space around. Sprinkle the brittle on top, offering more on the side.