Indulge in a Silky Autumn Cheesecake with Maple Pecan Brittle

Smooth, aromatic and not overly sugary, this pumpkin cheesecake captures fall coziness. I avoid canned puree – the taste is bland and thin – so I recommend of roasting your own pumpkin. Baking coaxes out its natural sweetness removing extra liquid, producing a smooth, flavourful puree that gives the cheesecake authentic character. A crunchy pecan topping provides the final flourish: golden, nutty and offering a satisfying crisp to offset the velvety texture.

Pumpkin Cheesecake and Crunchy Pecan Topping

For 200g pumpkin puree, chop a medium squash, peeled and seeded in sections, bake, loosely covered, at 390F until tender without browning. Process until smooth.

Prep 10 minutes
Cook about 1¾ hours
Cool 1 hour
Chill overnight
Serves 8 to 10

Base Ingredients

• spiced biscuits
• 70g unsalted butter, softened, with more for the tin
• ⅛ tsp fine sea salt

For the Filling

• 500g cream cheese
• 150g caster sugar
• citrus peel
• homemade puree (see introduction)
• cornstarch
• cinnamon spice
• warm ginger
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves
• 2 large eggs, not cold
• tangy cream
• vanilla

Pecan Garnish

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

Set the oven to 365F and lightly grease the entire interior of a 20cm round springform tin. Pulse the cookies until crumbly, transfer to a medium bowl. Mix in the butter and salt, combine coating the crumbs. Tip into the greased tin, even it out, bake for 10 minutes, then remove and leave to cool.

Turn down the oven temperature to a lower temp. In the meantime, add the cheese, sweetener, and zest in the bowl of an electric mixer, whip with the paddle attachment on medium-low to a creamy texture. Mix in the pumpkin puree, cornflour and spices, then mix gently until incorporated. Add the eggs separately, mixing thoroughly after each one, then add the tangy cream and flavoring, and beat until combined.

Transfer the spiced cream onto the prepared crust even the surface using a spatula. Tap the tin gently on a surface to release trapped air, then cook the cake centered in the oven for 45 minutes until the sides are firm and a soft center. Turn off the oven, leave the door ajar and leave the cheesecake to cool for an hour. Once it’s at room temperature, refrigerate for 6+ hours (and up to three days), until completely set.

Meanwhile, make the pecan brittle (in advance). Heat the oven to 210C (190C fan) cover a tray with parchment. Mix the syrup and sweetener in a pot and heat slowly on low for about a minute. Mix the nuts and salt, take off the stove transfer to the sheet. Heat until golden, until caramelized, take out and cool. After cooling completely, cut roughly and store in a container frozen.

Release the cheesecake from the springform place on a serving dish. Beat the cream to soft peaks, then spoon on top of the cake leaving a 3-4cm border. Add the crunchy bits across the surface, with additional brittle for serving.