Savor a Silky Autumn Cheesecake featuring Maple Pecan Brittle

Silky, aromatic and not overly sugary, this pumpkin cheesecake captures harvest warmth. I avoid prepared pumpkin – it’s watery and flat-tasting – so I prefer to roast some butternut or Kent squash. Roasting brings out the sweet flavor removing extra liquid, resulting in a deep, aromatic mash that gives the cheesecake real depth. Golden nut brittle adds the perfect finish: toasty, flavorful and with just the right amount of crunch against the smooth filling.

Pumpkin Cheesecake with Crunchy Pecan Topping

For the pumpkin base, cut 350-400g peeled, deseeded pumpkin in sections, cook, with a cover, at 200C (180C fan) until soft but not browned. Puree until smooth.

Prep a brief 10 minutes
Cook about 1¾ hours
Cool 1 hr
Chill overnight
Serves about 10 people

For the Base

• gingersnap cookies
• 70g unsalted butter, liquefied, and some for coating
• ⅛ tsp fine sea salt

For the Filling

• soft cheese
• 150g caster sugar
• orange zest
• homemade puree (as described above)
• cornstarch
• ¾ tsp ground cinnamon
• ½ tsp ground ginger
• freshly grated nutmeg
• hint of cloves
• room-temperature eggs, warmed slightly
• sour cream
• pure vanilla

Pecan Garnish

• maple sweetener
• 1 tbsp caster sugar
• chopped pecans, coarsely cut
• a pinch of salt
• 150ml double cream

Heat the oven to 365F then butter the entire interior using a cake tin. Using a processor the biscuits to fine crumbs, place in a container. Mix in the melted butter and salt, combine until moistened. Transfer to the buttered container, compact it well, bake for 10 minutes, then remove and leave to cool.

Lower the setting to 355F. In the meantime, place the cream cheese, sugar and orange zest into a mixer bowl, mix with the paddle attachment slowly until well blended. Incorporate the puree, thickener, and seasonings, then mix on medium-low until incorporated. Mix in eggs one at a time, beating in well after each one, then add the tangy cream and flavoring, mix until combined.

Pour the pumpkin filling onto the prepared crust and smooth the top with a tool. Lightly tap the pan on a surface to release trapped air, then heat the dessert on the middle rack for 45 minutes until the edges are set with a jiggly middle. Switch off the heat, crack the door open and leave the cheesecake to cool for 60 minutes. When cooled, chill for at least six hours (or for days), until firm.

Meanwhile, create the topping (ahead of time). Set the oven to a high temperature and prepare a baking sheet using liner. Mix the syrup and sweetener over heat and stir gently over a low heat for about a minute. Add in the pecans and sea salt, stop heating and scrape into the lined tray. Heat until golden, until crisp, then remove and leave to cool. When fully hardened, chop into irregular pieces place in a container in the freezer.

Remove the dessert from the springform and transfer to a platter. Beat the cream until fluffy, then add over the center leaving a 3-4cm border. Scatter most of the pecan brittle across the surface, then serve with extra pecan brittle alongside.