Savor this Smooth Autumn Cheesecake with Maple Pecan Brittle

Velvety, spiced and not overly sugary, this seasonal treat embodies harvest warmth. I’m not a fan of canned puree – it’s watery and flat-tasting – so I prefer to roast some butternut or Kent squash. Roasting enhances its natural sweetness removing excess moisture, producing a deep, aromatic mash which adds real depth. A crunchy pecan topping adds the perfect finish: toasty, flavorful and providing a textural contrast against the smooth filling.

Autumn Cheesecake with Maple Pecan Brittle

For about one cup of puree, cut fresh pumpkin pieces into cubes, then roast, loosely covered, in a hot oven until tender without browning. Process using a powerful blender.

Prep 10 min
Cook 1 hr 45 min
Cool 1 hour
Chill 6 hr+
Serves 8-10

For the Base

• 200g ginger nut biscuits
• 70g unsalted butter, liquefied, and some for coating
• a pinch of salt

For the Filling

• 500g cream cheese
• white sugar
• citrus peel
• homemade puree (prepared earlier)
• 2 tsp cornflour
• ¾ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• hint of cloves
• room-temperature eggs, not cold
• tangy cream
• pure vanilla

Crunchy Finish

• pure maple syrup
• sugar
• 90g pecans, roughly chopped
• a pinch of salt
• whipping cream

Heat the oven at a moderate heat then butter the bottom and edges with a springform pan. In a food processor the cookies to fine crumbs, place in a medium bowl. Incorporate the melted butter and salt, stir coating the crumbs. Tip into the prepared pan, press down firmly, bake for 10 minutes, then remove and leave to cool.

Reduce the oven temperature to 355F. Meanwhile, place the cream cheese, sugar and orange zest in a stand mixer, then beat using the paddle on medium-low until smooth and creamy. Add the spiced pumpkin mix, blend on medium-low well mixed. Mix in eggs separately, beating in well after each one, next include the cream and extract, and beat until smooth.

Pour the pumpkin filling over the set base level it out using a spatula. Tap the tin gently on a surface to remove bubbles, then cook the cake centered in the oven until set until the edges are set with a jiggly middle. 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 for days), until firm.

While waiting, make the pecan brittle (ahead of time). Preheat the oven to a high temperature and line a small oven tray using liner. Combine the ingredients in a pot and stir gently on low until dissolved. Stir in the nuts and salt, then remove from the heat and scrape into the lined tray. Heat until golden, until crisp, set aside. Once the brittle is completely hard, break into chunks keeping in a container in the freezer.

Open the dessert from the springform place on a serving dish. Whip the cream until fluffy, then spoon into the middle of the cheesecake leaving space around. Add the crunchy bits across the surface, with additional brittle for serving.