Savor this Silky Autumn Cheesecake with Maple Pecan Brittle

Smooth, aromatic and perfectly sweetened, this delightful dessert is a celebration of harvest warmth. I avoid prepared pumpkin – it lacks depth and flavor – so I recommend to roast fresh squash varieties. Roasting brings out the sweet flavor and reduces excess moisture, resulting in a smooth, flavourful puree that gives the cheesecake genuine complexity. A crunchy pecan topping adds the perfect finish: toasty, flavorful and providing a textural contrast complementing the cheesecake’s creamy softness.

Pumpkin Cheesecake and Maple Pecan Brittle

Prepare 200g pumpkin puree, chop fresh pumpkin pieces into cubes, then roast, lightly covered, at 200C (180C fan) until soft but not browned. Puree using a powerful blender.

Prep a brief 10 minutes
Cook 1 hr 45 min
Cool 60 minutes
Chill overnight
Serves about 10 people

For the Base

• gingersnap cookies
• 70g unsalted butter, softened, plus extra for greasing
• a pinch of salt

For the Filling

• full-fat cream cheese
• white sugar
• citrus peel
• homemade puree (as described above)
• cornstarch
• ¾ tsp ground cinnamon
• warm ginger
• freshly grated nutmeg
• hint of cloves
• room-temperature eggs, not cold
• sour cream
• 1 tsp vanilla extract

Crunchy Finish

• pure maple syrup
• sugar
• 90g pecans, in chunks
• sea salt flakes
• heavy cream

Preheat your oven to 185C (165C fan) then butter the entire interior of a 20cm round springform tin. In a food processor the cookies into crumbs, then tip into a container. Mix in the butter and salt, combine so the crumbs are evenly damp. Tip into the greased tin, press down firmly, bake for 10 minutes, set aside to cool.

Reduce the heat to 175C (155C fan). Meanwhile, place the cheese, sweetener, and zest in the bowl of an electric mixer, whip on low speed on medium-low until smooth and creamy. Mix in the pumpkin puree, cornflour and spices, then mix gently until incorporated. Add the eggs individually, beating in well between each addition, then add the cream and extract, mix until smooth.

Transfer the cheesecake mixture over the set base even the surface with a tool. Lightly tap the pan on a surface to dispel any air bubbles, then bake the cheesecake on the middle rack for 45 minutes until the sides are firm and the centre is slightly wobbly. Switch off the heat, keep the oven slightly open allowing it to cool for one hour. When cooled, cool in the fridge (and up to three days), until fully chilled.

Meanwhile, make the pecan brittle (up to three days ahead). Heat the oven to 210C (190C fan) and line a small oven tray with baking paper. Combine the syrup and sweetener in a pot and heat slowly gently briefly. Stir in the nuts and salt, take off the stove and spread on the tray. Cook for 8 minutes, until crisp, set aside. Once the brittle is completely hard, break into chunks keeping in a container chilled.

Remove the cheesecake from the springform place on a serving dish. Whisk the cream to soft peaks, then spoon into the middle of the cheesecake with a clear edge. Add the crunchy bits on top, with additional brittle for serving.