Savor a Creamy Autumn Cheesecake with Maple Pecan Brittle

Silky, flavorful and just sweet enough, this delightful dessert embodies harvest warmth. I skip prepared pumpkin – the taste is bland and thin – so I’ve taken the extra step to roast fresh squash varieties. The oven’s heat brings out the inherent sugars removing extra liquid, resulting in a deep, aromatic mash that gives the cheesecake real depth. The maple pecan brittle adds the perfect finish: toasty, flavorful and providing a textural contrast against the velvety texture.

Pumpkin Cheesecake with Maple Pecan Brittle

To make 200g pumpkin puree, chop 350-400g peeled, deseeded pumpkin into cubes, cook, lightly covered, in a hot oven cooked through but not colored. Process using a powerful blender.

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

For the Base

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

Cheesecake Mixture

• full-fat cream cheese
• fine sugar
• citrus peel
• 200g pumpkin puree (prepared earlier)
• 2 tsp cornflour
• aromatic cinnamon
• ½ tsp ground ginger
• freshly grated nutmeg
• hint of cloves
• 2 large eggs, not cold
• 100ml soured cream
• pure vanilla

Crunchy Finish

• maple sweetener
• sugar
• chopped pecans, roughly chopped
• sea salt flakes
• 150ml double cream

Preheat your oven to 185C (165C fan) coat the bottom and edges using a cake tin. Pulse the ginger nuts until crumbly, transfer to a container. Mix in the salty butter, stir until moistened. Transfer to the prepared pan, even it out, bake for 10 minutes, then remove and leave to cool.

Lower the oven temperature to a lower temp. At the same time, place the cheese, sweetener, and zest in a stand mixer, whip with the paddle attachment on medium-low until well blended. Mix in the pumpkin puree, cornflour and spices, blend on medium-low until combined. Mix in eggs individually, mixing thoroughly after each one, next include the soured cream and vanilla, whip until smooth.

Scoop the cheesecake mixture onto the prepared crust and smooth the top with a small spatula. Give it a gentle shake on a worktop to release trapped air, then heat the cake centered in the oven for about three-quarters of an hour until the edges are set and a soft center. Switch off the heat, keep the oven slightly open and let it cool down for 60 minutes. After cooling, refrigerate for 6+ hours (and up to three days), until fully chilled.

Meanwhile, create the topping (ahead of time). Preheat the oven to a high temperature cover a tray using liner. Combine the syrup and sweetener in a small saucepan mixing on low briefly. Mix the nuts and salt, take off the stove transfer to the sheet. Cook for 8 minutes, until caramelized, then remove and leave to cool. After cooling completely, cut roughly place in an airtight container chilled.

Release the cake from the springform place on a serving dish. Whisk the cream to a light consistency, then spoon over the center leaving space around. Add the crunchy bits over the top, then serve with extra pecan brittle alongside.