Savor this Creamy Pumpkin Cheesecake with Maple Pecan Brittle

Velvety, spiced and not overly sugary, this pumpkin cheesecake embodies autumnal comfort. I’m not a fan of canned puree – the taste is bland and thin – so I prefer of roasting your own pumpkin. The oven’s heat enhances the sweet flavor removing excess moisture, producing a deep, aromatic mash imparting authentic character. A crunchy pecan topping completes the dessert: caramelized, rich and providing a textural contrast complementing the cheesecake’s creamy softness.

Autumn Cheesecake with Maple Pecan Brittle

Prepare the pumpkin base, chop fresh pumpkin pieces into chunks, bake, with a cover, at 200C (180C fan) until soft but not browned. Puree until smooth.

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

Base Ingredients

• gingersnap cookies
• 70g unsalted butter, melted, with more for the tin
• sea salt

For the Filling

• soft cheese
• white sugar
• orange zest
• squash mash (as described above)
• thickener
• ¾ tsp ground cinnamon
• ½ tsp ground ginger
• nutmeg
• clove spice
• room-temperature eggs, at room temperature
• 100ml soured cream
• vanilla

For the Maple Pecan Brittle Topping

• pure maple syrup
• fine sugar
• 90g pecans, roughly chopped
• a pinch of salt
• 150ml double cream

Heat the oven at a moderate heat and lightly grease the base and sides with a springform pan. Pulse the biscuits until crumbly, transfer to a mixing bowl. Incorporate the butter and salt, and mix so the crumbs are evenly damp. Tip into the greased tin, press down firmly, heat until set, set aside to cool.

Lower the oven temperature to 175C (155C fan). In the meantime, put the base ingredients in a stand mixer, mix on low speed at a gentle pace until well blended. Add the pumpkin puree, cornflour and spices, blend gently until combined. Mix in eggs separately, mixing thoroughly one by one, follow with the tangy cream and flavoring, and beat until smooth.

Pour the spiced cream onto the set base level it out using a spatula. Tap the tin gently on a surface to dispel any air bubbles, then bake the cheesecake on the middle rack for 45 minutes until the edges are set and the centre is slightly wobbly. Stop baking, crack the door open allowing it to cool for one hour. When cooled, cool in the fridge (or for days), until fully chilled.

While waiting, make the pecan brittle (in advance). Heat the oven to a high temperature and line a small oven tray with parchment. Mix the ingredients in a small saucepan and stir gently over a low heat until dissolved. Stir in the pecans and sea salt, stop heating and spread on the tray. Bake for about eight minutes, until caramelized, take out and cool. Once the brittle is completely hard, break into chunks keeping in an airtight container frozen.

Release the cake from the pan place on a serving dish. Whisk the cream to a light consistency, then place into the middle of the cheesecake with a clear edge. Sprinkle the brittle over the top, offering more on the side.