Discover this Smooth Autumn Cheesecake with Crunchy Maple Pecans

Silky, aromatic and not overly sugary, this delightful dessert captures harvest warmth. I skip tinned pumpkin – the taste is bland and thin – so I’ve taken the extra step of roasting your own pumpkin. Baking enhances the sweet flavor and reduces unwanted water, yielding a smooth, flavourful puree imparting genuine complexity. Golden nut brittle provides the final flourish: toasty, flavorful and providing a textural contrast complementing the smooth filling.

Pumpkin Cheesecake and Crunchy Pecan Topping

Prepare 200g pumpkin puree, cut 350-400g peeled, deseeded pumpkin into cubes, then roast, with a cover, in a hot oven cooked through but not colored. Puree until smooth.

Prep 10 min
Cook about 1¾ hours
Cool 1 hour
Chill overnight
Serves about 10 people

Crumb Crust

• 200g ginger nut biscuits
• rich butter, liquefied, plus extra for greasing
• a pinch of salt

Creamy Layer

• full-fat cream cheese
• 150g caster sugar
• Finely grated zest of 1 orange
• squash mash (prepared earlier)
• thickener
• cinnamon spice
• ginger powder
• ¼ tsp ground nutmeg
• clove spice
• room-temperature eggs, at room temperature
• tangy cream
• pure vanilla

Crunchy Finish

• 2 tbsp maple syrup
• fine sugar
• nut pieces, coarsely cut
• a pinch of salt
• 150ml double cream

Preheat your oven to 365F then butter the bottom and edges of a 20cm round springform tin. Pulse the cookies to fine crumbs, then tip into a medium bowl. Incorporate the salty butter, and mix until moistened. Tip into the greased tin, press down firmly, bake for 10 minutes, set aside to cool.

Turn down the heat to 175C (155C fan). In the meantime, add the cheese, sweetener, and zest into a mixer bowl, then beat using the paddle slowly until well blended. Add the puree, thickener, and seasonings, then mix gently until incorporated. Mix in eggs one at a time, mixing thoroughly between each addition, follow with the tangy cream and flavoring, whip until combined.

Scoop the cheesecake mixture on to the prepared crust level it out with a tool. Lightly tap the pan on a worktop to release trapped air, then cook the dessert in the middle of the oven until set until the edges are set with a jiggly middle. Turn off the oven, leave the door ajar allowing it to cool for 60 minutes. When cooled, cool in the fridge (or longer), until completely set.

Meanwhile, prepare the brittle (ahead of time). Preheat the oven to a high temperature cover a tray with parchment. Mix the maple syrup and sugar over heat mixing over a low heat briefly. Add in the pecans and sea salt, take off the stove and spread on the tray. Heat until golden, until caramelized, take out and cool. When fully hardened, break into chunks place in an airtight container frozen.

Release the cheesecake from the springform and transfer to a platter. Whisk the cream to a light consistency, then add on top of the cake with a clear edge. Add the crunchy bits over the top, then serve with extra pecan brittle alongside.