Savor this Smooth Autumn Cheesecake with Crunchy Maple Pecans

Smooth, spiced and just sweet enough, this pumpkin cheesecake embodies fall coziness. I avoid canned puree – it’s watery and flat-tasting – so I recommend of roasting fresh squash varieties. The oven’s heat brings out the sweet flavor and reduces extra liquid, producing a smooth, flavourful puree imparting authentic character. Golden nut brittle completes the dessert: toasty, flavorful and with just the right amount of crunch against the velvety texture.

Autumn Cheesecake with Maple Pecan Brittle

Prepare the pumpkin base, chop 350-400g peeled, deseeded pumpkin into chunks, bake, with a cover, at 200C (180C fan) until soft but not browned. Puree using a powerful blender.

Prep 10 minutes
Cook 1 hour 45 minutes
Cool 60 minutes
Chill at least 6 hours
Serves 8-10

For the Base

• spiced biscuits
• melted butter, melted, with more for the tin
• sea salt

Creamy Layer

• full-fat cream cheese
• white sugar
• Finely grated zest of 1 orange
• squash mash (as described above)
• thickener
• ¾ tsp ground cinnamon
• warm ginger
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves
• fresh eggs, warmed slightly
• sour cream
• vanilla

Pecan Garnish

• maple sweetener
• sugar
• 90g pecans, in chunks
• a pinch of salt
• whipping cream

Heat the oven to 185C (165C fan) then butter the entire interior using a cake tin. In a food processor the ginger nuts into crumbs, transfer to a mixing bowl. Incorporate the melted butter and salt, stir so the crumbs are evenly damp. Transfer to the greased tin, compact it well, cook briefly, take out and cool.

Lower the oven temperature to 355F. Meanwhile, put the cream cheese, sugar and orange zest in a stand mixer, whip using the paddle at a gentle pace until smooth and creamy. Incorporate the pumpkin puree, cornflour and spices, then mix at low speed until incorporated. Mix in eggs separately, beating in well between each addition, follow with the soured cream and vanilla, and beat until combined.

Pour the pumpkin filling over the cooled biscuit base and smooth the top with a tool. Tap the tin gently on the counter to release trapped air, then heat the cake on the middle rack until set until the edges are set with a jiggly middle. Turn off the oven, leave the door ajar allowing it to cool for one hour. When cooled, refrigerate for 6+ hours (and up to three days), until fully chilled.

In the meantime, prepare the brittle (up to three days ahead). Heat the oven to 410F cover a tray with baking paper. Combine the ingredients over heat and heat slowly gently for about a minute. Stir in the chopped pecans, stop heating and spread on the tray. Heat until golden, until crisp, set aside. Once the brittle is completely hard, cut roughly keeping in a container chilled.

Release the cake from its tin place on a serving dish. Whisk the cream to soft peaks, then add into the middle of the cheesecake with a clear edge. Add the crunchy bits over the top, then serve with extra pecan brittle alongside.