Indulge in this Creamy Pumpkin Cheesecake featuring Maple Pecan Brittle

Silky, spiced and perfectly sweetened, this delightful dessert embodies harvest warmth. I’m not a fan of tinned pumpkin – it lacks depth and flavor – so I prefer to roast fresh squash varieties. Roasting brings out its natural sweetness removing extra liquid, resulting in a smooth, flavourful puree which adds authentic character. A crunchy pecan topping provides the final flourish: caramelized, rich and providing a textural contrast against the cheesecake’s creamy softness.

Autumn Cheesecake and Maple Pecan Brittle

To make about one cup of puree, dice 350-400g peeled, deseeded pumpkin into chunks, bake, lightly covered, at 390F until soft but not browned. Blend until smooth.

Prep a brief 10 minutes
Cook about 1¾ hours
Cool 60 minutes
Chill overnight
Serves 8 to 10

Base Ingredients

• 200g ginger nut biscuits
• rich butter, melted, with more for the tin
• sea salt

For the Filling

• 500g cream cheese
• white sugar
• citrus peel
• homemade puree (see introduction)
• cornstarch
• ¾ tsp ground cinnamon
• ½ tsp ground ginger
• nutmeg
• clove spice
• fresh eggs, at room temperature
• tangy cream
• pure vanilla

For the Maple Pecan Brittle Topping

• 2 tbsp maple syrup
• fine sugar
• 90g pecans, in chunks
• a pinch of salt
• 150ml double cream

Heat the oven at a moderate heat coat the base and sides of a 20cm round springform tin. In a food processor the cookies to fine crumbs, place in a mixing bowl. Mix in the salty butter, stir so the crumbs are evenly damp. Tip into the greased tin, even it out, heat until set, take out and cool.

Lower the setting to 175C (155C fan). In the meantime, add the cream cheese, sugar and orange zest in the bowl of an electric mixer, mix with the paddle attachment on medium-low until well blended. Add the spiced pumpkin mix, blend gently until combined. Introduce the eggs one at a time, mixing thoroughly between each addition, next include the cream and extract, whip until fully incorporated.

Pour the spiced cream on to the set base even the surface using a spatula. Tap the tin gently on the counter to remove bubbles, then heat the cheesecake centered in the oven for about three-quarters of an hour until the sides are firm and the centre is slightly wobbly. Switch off the heat, leave the door ajar allowing it to cool for 60 minutes. Once it’s at room temperature, cool in the fridge (or for days), until completely set.

While waiting, prepare the brittle (in advance). Preheat the oven to 210C (190C fan) cover a tray with parchment. Combine the syrup and sweetener in a small saucepan and heat slowly gently briefly. Mix the pecans and sea salt, then remove from the heat and spread on the tray. Cook for 8 minutes, until caramelized, take out and cool. After cooling completely, cut roughly place in an airtight container in the freezer.

Remove the cheesecake from its tin and transfer to a platter. Whip the cream to soft peaks, then place on top of the cake leaving space around. Scatter most of the pecan brittle across the surface, offering more on the side.