Indulge in a Creamy Autumn Cheesecake featuring Maple Pecan Brittle

Smooth, spiced and just sweet enough, this pumpkin cheesecake captures autumnal comfort. I’m not a fan of canned puree – the taste is bland and thin – so I’ve taken the extra step baking your own pumpkin. Baking brings out the inherent sugars and reduces extra liquid, producing a rich, tasty base imparting authentic character. Golden nut brittle adds the perfect finish: golden, nutty and providing a textural contrast complementing the cheesecake’s creamy softness.

Autumn Cheesecake with Crunchy Pecan Topping

Prepare the pumpkin base, dice a medium squash, peeled and seeded in sections, cook, loosely covered, at 200C (180C fan) cooked through but not colored. Blend using a powerful blender.

Prep a brief 10 minutes
Cook 1 hour 45 minutes
Cool 60 minutes
Chill overnight
Serves 8-10

Base Ingredients

• spiced biscuits
• 70g unsalted butter, melted, and some for coating
• sea salt

Cheesecake Mixture

• soft cheese
• white sugar
• orange zest
• squash mash (see introduction)
• thickener
• cinnamon spice
• ginger powder
• freshly grated nutmeg
• ⅛ tsp ground cloves
• room-temperature eggs, not cold
• sour cream
• pure vanilla

Pecan Garnish

• 2 tbsp maple syrup
• 1 tbsp caster sugar
• 90g pecans, roughly chopped
• a pinch of salt
• heavy cream

Heat the oven at a moderate heat then butter the bottom and edges using a cake tin. Using a processor the ginger nuts until crumbly, transfer to a medium bowl. Mix in the melted butter and salt, stir coating the crumbs. Place in the prepared pan, press down firmly, cook briefly, then remove and leave to cool.

Reduce the setting to 175C (155C fan). Meanwhile, add the cheese, sweetener, and zest in the bowl of an electric mixer, mix on low speed on medium-low to a creamy texture. Mix in the puree, thickener, and seasonings, blend at low speed well mixed. Add the eggs one at a time, mixing thoroughly one by one, then add the tangy cream and flavoring, mix until combined.

Transfer the spiced cream over the prepared crust level it out using a spatula. Lightly tap the pan on the counter to release trapped air, then heat the dessert centered in the oven until set until the sides are firm with a jiggly middle. Switch off the heat, leave the door ajar allowing it to cool for one hour. After cooling, refrigerate for 6+ hours (and up to three days), until firm.

Meanwhile, prepare the brittle (up to three days ahead). Heat the oven to 210C (190C fan) cover a tray using liner. Combine the syrup and sweetener in a pot mixing on low briefly. Stir in the pecans and sea salt, then remove from the heat transfer to the sheet. Heat until golden, until golden and bubbly, take out and cool. After cooling completely, chop into irregular pieces keeping in an airtight container chilled.

Release the cake from its tin and transfer to a platter. Whip the cream until fluffy, then place on top of the cake with a clear edge. Sprinkle the brittle across the surface, offering more on the side.