Indulge in this Silky Autumn Cheesecake with Crunchy Maple Pecans

Velvety, flavorful and not overly sugary, this pumpkin cheesecake is a celebration of autumnal comfort. I’m not a fan of prepared pumpkin – the taste is bland and thin – so I recommend to roast fresh squash varieties. Baking coaxes out its natural sweetness removing unwanted water, resulting in a smooth, flavourful puree that gives the cheesecake real depth. The maple pecan brittle completes the dessert: golden, nutty and providing a textural contrast against the smooth filling.

Autumn Cheesecake with Maple Pecan Brittle

For 200g pumpkin puree, cut a medium squash, peeled and seeded into chunks, cook, with a cover, at 390F cooked through but not colored. Puree in a high-speed blender.

Prep a brief 10 minutes
Cook 1 hr 45 min
Cool 1 hour
Chill overnight
Serves 8-10

For the Base

• spiced biscuits
• melted butter, liquefied, with more for the tin
• ⅛ tsp fine sea salt

For the Filling

• full-fat cream cheese
• fine sugar
• citrus peel
• homemade puree (see introduction)
• cornstarch
• cinnamon spice
• ginger powder
• freshly grated nutmeg
• hint of cloves
• 2 large eggs, not cold
• 100ml soured cream
• 1 tsp vanilla extract

Pecan Garnish

• 2 tbsp maple syrup
• 1 tbsp caster sugar
• chopped pecans, roughly chopped
• 1 large pinch flaky sea salt
• heavy cream

Set the oven at a moderate heat coat the bottom and edges using a cake tin. Using a processor the cookies into crumbs, then tip into a mixing bowl. Incorporate the butter and salt, stir so the crumbs are evenly damp. Transfer to the greased tin, compact it well, heat until set, take out and cool.

Lower the oven temperature to a lower temp. Meanwhile, put the cheese, sweetener, and zest in the bowl of an electric mixer, whip with the paddle attachment slowly to a creamy texture. Add the pumpkin puree, cornflour and spices, and beat on medium-low until combined. Mix in eggs separately, incorporating fully after each one, then add the soured cream and vanilla, mix until fully incorporated.

Scoop the cheesecake mixture onto the cooled biscuit base even the surface with a small spatula. Tap the tin gently on a surface to dispel any air bubbles, then cook the cake in the middle of the oven for about three-quarters of an hour with set edges and the centre is slightly wobbly. Switch off the heat, leave the door ajar allowing it to cool for an hour. After cooling, chill for at least six hours (or for days), until fully chilled.

Meanwhile, create the topping (in advance). Heat the oven to 410F and line a small oven tray with parchment. Combine the syrup and sweetener over heat and heat slowly gently briefly. Stir in the pecans and sea salt, stop heating and spread on the tray. Bake for about eight minutes, until caramelized, take out and cool. When fully hardened, break into chunks and store in a container chilled.

Open the dessert from the springform and transfer to a platter. Whip the cream until fluffy, then spoon on top of the cake with a clear edge. Add the crunchy bits over the top, with additional brittle for serving.