Indulge in a Creamy Autumn Cheesecake featuring Crunchy Maple Pecans

Smooth, flavorful and just sweet enough, this seasonal treat is a celebration of harvest warmth. I avoid tinned pumpkin – it lacks depth and flavor – so I prefer of roasting fresh squash varieties. The oven’s heat coaxes out the sweet flavor while evaporating extra liquid, producing a smooth, flavourful puree which adds authentic character. Golden nut brittle adds the perfect finish: toasty, flavorful and providing a textural contrast to offset the velvety texture.

Autumn Cheesecake and Maple Pecan Brittle

Prepare the pumpkin base, chop fresh pumpkin pieces into cubes, cook, with a cover, at 200C (180C fan) until tender without browning. Puree until smooth.

Prep 10 min
Cook 1 hr 45 min
Cool 60 minutes
Chill 6 hr+
Serves 8 to 10

For the Base

• 200g ginger nut biscuits
• melted butter, softened, plus extra for greasing
• sea salt

Creamy Layer

• 500g cream cheese
• fine sugar
• orange zest
• homemade puree (as described above)
• cornstarch
• cinnamon spice
• warm ginger
• ¼ tsp ground nutmeg
• clove spice
• 2 large eggs, at room temperature
• tangy cream
• pure vanilla

For the Maple Pecan Brittle Topping

• 2 tbsp maple syrup
• 1 tbsp caster sugar
• chopped pecans, in chunks
• a pinch of salt
• heavy cream

Preheat your oven to 185C (165C fan) then butter the base and sides with a springform pan. In a food processor the biscuits to fine crumbs, transfer to a mixing bowl. Add the melted butter and salt, and mix so the crumbs are evenly damp. Place in the prepared pan, press down firmly, bake for 10 minutes, take out and cool.

Reduce the setting to 355F. At the same time, place the cream cheese, sugar and orange zest in the bowl of an electric mixer, mix with the paddle attachment at a gentle pace until well blended. Mix in the pumpkin puree, cornflour and spices, then mix on medium-low until incorporated. Mix in eggs separately, mixing thoroughly between each addition, follow with the tangy cream and flavoring, and beat until smooth.

Scoop the cheesecake mixture on to the set base level it out with a tool. Tap the tin gently on a worktop to dispel any air bubbles, then heat the cake centered in the oven for 45 minutes until the edges are set and a soft center. Stop baking, leave the door ajar and let it cool down for an hour. When cooled, chill for at least six hours (or longer), until firm.

Meanwhile, prepare the brittle (in advance). Set the oven to 210C (190C fan) and prepare a baking sheet with baking paper. Combine the ingredients in a small saucepan and heat slowly gently briefly. Stir in the chopped pecans, take off the stove and scrape into the lined tray. Cook for 8 minutes, until caramelized, then remove and leave to cool. When fully hardened, break into chunks place in a sealed jar chilled.

Remove the cheesecake from its tin move to a plate. Beat the cream until fluffy, then place into the middle of the cheesecake with a clear edge. Scatter most of the pecan brittle across the surface, offering more on the side.