Discover this Silky Autumn Cheesecake featuring Maple Pecan Brittle

Velvety, spiced and just sweet enough, this seasonal treat embodies fall coziness. I’m not a fan of canned puree – the taste is bland and thin – so I recommend baking your own pumpkin. Roasting enhances its natural sweetness removing unwanted water, yielding a deep, aromatic mash that gives the cheesecake real depth. A crunchy pecan topping provides the final flourish: toasty, flavorful and providing a textural contrast to offset the velvety texture.

Autumn Cheesecake with Crunchy Pecan Topping

To make about one cup of puree, cut fresh pumpkin pieces into cubes, cook, lightly covered, at 200C (180C fan) until tender without browning. Process using a powerful blender.

Prep a brief 10 minutes
Cook 1 hour 45 minutes
Cool 60 minutes
Chill 6 hr+
Serves 8 to 10

Base Ingredients

• spiced biscuits
• rich butter, softened, and some for coating
• sea salt

For the Filling

• 500g cream cheese
• fine sugar
• citrus peel
• 200g pumpkin puree (as described above)
• 2 tsp cornflour
• aromatic cinnamon
• ½ tsp ground ginger
• nutmeg
• hint of cloves
• 2 large eggs, at room temperature
• tangy cream
• vanilla

Pecan Garnish

• maple sweetener
• fine sugar
• nut pieces, in chunks
• 1 large pinch flaky sea salt
• 150ml double cream

Preheat your oven to 365F coat the bottom and edges of a 20cm round springform tin. In a food processor the cookies to fine crumbs, then tip into a mixing bowl. Incorporate the melted butter and salt, stir so the crumbs are evenly damp. Tip into the prepared pan, press down firmly, cook briefly, then remove and leave to cool.

Lower the setting to a lower temp. Meanwhile, put the cream cheese, sugar and orange zest into a mixer bowl, then beat using the paddle slowly until smooth and creamy. Mix in the spiced pumpkin mix, blend at low speed until combined. Introduce the eggs separately, beating in well one by one, next include the tangy cream and flavoring, whip until fully incorporated.

Transfer the cheesecake mixture on to the prepared crust even the surface with a tool. Give it a gentle shake on a worktop to dispel any air bubbles, then cook the cake in the middle of the oven until set until the sides are firm and a soft center. Stop baking, crack the door open and let it cool down for one hour. When cooled, chill for at least six hours (or longer), until fully chilled.

While waiting, prepare the brittle (in advance). Preheat the oven to a high temperature cover a tray using liner. Mix the syrup and sweetener in a small saucepan and heat slowly gently until dissolved. Add in the nuts and salt, stop heating and scrape into the lined tray. Bake for about eight minutes, until caramelized, then remove and leave to cool. Once the brittle is completely hard, cut roughly place in an airtight container chilled.

Release the dessert from the springform and transfer to a platter. Whip the cream to a light consistency, then spoon into the middle of the cheesecake leaving space around. Add the crunchy bits across the surface, offering more on the side.