Savor a Creamy Pumpkin Cheesecake featuring Crunchy Maple Pecans

Velvety, flavorful and not overly sugary, this seasonal treat is a celebration of fall coziness. I skip tinned pumpkin – it’s watery and flat-tasting – so I prefer of roasting some butternut or Kent squash. Baking enhances the sweet flavor and reduces unwanted water, producing a rich, tasty base imparting authentic character. A crunchy pecan topping adds the perfect finish: caramelized, rich and offering a satisfying crisp to offset the smooth filling.

Autumn Cheesecake with Maple Pecan Brittle

To make about one cup of puree, dice 350-400g peeled, deseeded pumpkin in sections, cook, lightly covered, at 390F cooked through but not colored. Process until smooth.

Prep 10 min
Cook 1 hr 45 min
Cool 1 hr
Chill 6 hr+
Serves 8-10

Crumb Crust

• 200g ginger nut biscuits
• melted butter, melted, with more for the tin
• a pinch of salt

Creamy Layer

• 500g cream cheese
• white sugar
• citrus peel
• 200g pumpkin puree (see introduction)
• thickener
• aromatic cinnamon
• ginger powder
• freshly grated nutmeg
• clove spice
• fresh eggs, not cold
• 100ml soured cream
• pure vanilla

For the Maple Pecan Brittle Topping

• maple sweetener
• sugar
• chopped pecans, coarsely cut
• 1 large pinch flaky sea salt
• 150ml double cream

Set the oven to 365F coat the base and sides with a springform pan. Pulse the cookies into crumbs, place in a container. Mix in the salty butter, and mix so the crumbs are evenly damp. Tip into the prepared pan, press down firmly, cook briefly, set aside to cool.

Lower the heat to 355F. At the same time, put the base ingredients in a stand mixer, whip with the paddle attachment at a gentle pace until smooth and creamy. Incorporate the spiced pumpkin mix, blend gently until incorporated. Mix in eggs individually, incorporating fully between each addition, follow with the tangy cream and flavoring, mix until smooth.

Pour the spiced cream onto the prepared crust level it out with a small spatula. Lightly tap the pan on a worktop to remove bubbles, then bake the cake in the middle of the oven until set until the edges are set and the centre is slightly wobbly. Stop baking, crack the door open and let it cool down for an hour. Once it’s at room temperature, cool in the fridge (or longer), until completely set.

While waiting, create the topping (ahead of time). Set the oven to 410F and prepare a baking sheet with baking paper. Combine the syrup and sweetener in a pot mixing on low briefly. Stir in the pecans and sea salt, take off the stove and scrape into the lined tray. Heat until golden, until golden and bubbly, then remove and leave to cool. After cooling completely, chop into irregular pieces keeping in a container in the freezer.

Open the cheesecake from the springform place on a serving dish. Whip the cream to soft peaks, then add over the center leaving a 3-4cm border. Sprinkle the brittle on top, then serve with extra pecan brittle alongside.