Discover this Silky Autumn Cheesecake featuring Crunchy Maple Pecans

Smooth, aromatic and not overly sugary, this seasonal treat captures harvest warmth. I skip prepared pumpkin – the taste is bland and thin – so I recommend to roast some butternut or Kent squash. Roasting coaxes out its natural sweetness while evaporating 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 with just the right amount of crunch to offset the cheesecake’s creamy softness.

Pumpkin Cheesecake with Maple Pecan Brittle

To make 200g pumpkin puree, cut 350-400g peeled, deseeded pumpkin into chunks, cook, with a cover, at 390F until tender without browning. Puree until smooth.

Prep 10 minutes
Cook 1 hr 45 min
Cool 60 minutes
Chill 6 hr+
Serves about 10 people

For the Base

• 200g ginger nut biscuits
• 70g unsalted butter, softened, with more for the tin
• a pinch of salt

For the Filling

• 500g cream cheese
• 150g caster sugar
• citrus peel
• homemade puree (prepared earlier)
• thickener
• cinnamon spice
• warm ginger
• ¼ tsp ground nutmeg
• hint of cloves
• room-temperature eggs, at room temperature
• sour cream
• 1 tsp vanilla extract

Crunchy Finish

• 2 tbsp maple syrup
• sugar
• chopped pecans, coarsely cut
• 1 large pinch flaky sea salt
• 150ml double cream

Set the oven at a moderate heat and lightly grease the entire interior using a cake tin. Pulse the cookies until crumbly, transfer to a mixing bowl. Mix in the butter and salt, stir coating the crumbs. Tip into the buttered container, press down firmly, heat until set, set aside to cool.

Lower the setting to 175C (155C fan). In the meantime, put the cream cheese, sugar and orange zest into a mixer bowl, then beat with the paddle attachment at a gentle pace to a creamy texture. Incorporate the pumpkin puree, cornflour and spices, blend gently well mixed. Mix in eggs individually, beating in well after each one, then add the soured cream and vanilla, whip until fully incorporated.

Transfer the pumpkin filling onto the cooled biscuit base even the surface using a spatula. Give it a gentle shake on a worktop to remove bubbles, then cook the cheesecake centered in the oven for about three-quarters of an hour until the edges are set and the centre is slightly wobbly. Switch off the heat, keep the oven slightly open allowing it to cool for 60 minutes. When cooled, chill for at least six hours (and up to three days), until fully chilled.

While waiting, prepare the brittle (in advance). Heat the oven to a high temperature and prepare a baking sheet with baking paper. Combine the maple syrup and sugar in a small saucepan and stir gently gently until dissolved. Add in the pecans and sea salt, stop heating and spread on the tray. Cook for 8 minutes, until crisp, take out and cool. Once the brittle is completely hard, break into chunks keeping in a sealed jar in the freezer.

Open the cheesecake from the pan and transfer to a platter. Beat the cream to soft peaks, then add into the middle of the cheesecake leaving a 3-4cm border. Add the crunchy bits on top, offering more on the side.