Discover this Silky Pumpkin Cheesecake featuring Maple Pecan Brittle

Smooth, aromatic and perfectly sweetened, this seasonal treat captures harvest warmth. I skip canned puree – it’s watery and flat-tasting – so I prefer of roasting fresh squash varieties. The oven’s heat enhances the sweet flavor while evaporating extra liquid, resulting in a deep, aromatic mash imparting real depth. The maple pecan brittle adds the perfect finish: toasty, flavorful and offering a satisfying crisp against the smooth filling.

Autumn Cheesecake with Crunchy Pecan Topping

To make 200g pumpkin puree, cut fresh pumpkin pieces into chunks, then roast, with a cover, at 200C (180C fan) until tender without browning. Puree using a powerful blender.

Prep 10 min
Cook 1 hour 45 minutes
Cool 1 hr
Chill overnight
Serves about 10 people

For the Base

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

Creamy Layer

• soft cheese
• white sugar
• citrus peel
• squash mash (prepared earlier)
• 2 tsp cornflour
• ¾ tsp ground cinnamon
• warm ginger
• freshly grated nutmeg
• ⅛ tsp ground cloves
• fresh eggs, warmed slightly
• sour cream
• pure vanilla

Pecan Garnish

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

Heat the oven to 365F and lightly grease the entire interior using a cake tin. In a food processor the cookies to fine crumbs, place in a medium bowl. Mix in the butter and salt, combine so the crumbs are evenly damp. Place in the prepared pan, even it out, heat until set, then remove and leave to cool.

Lower the heat to a lower temp. At the same time, add the cream cheese, sugar and orange zest in the bowl of an electric mixer, whip with the paddle attachment on medium-low to a creamy texture. Incorporate the puree, thickener, and seasonings, and beat gently well mixed. Mix in eggs separately, incorporating fully between each addition, then add the cream and extract, and beat until combined.

Transfer the cheesecake mixture on to the cooled biscuit base and smooth the top using a spatula. Give it a gentle shake on a worktop to dispel any air bubbles, then bake the cake centered in the oven for about three-quarters of an hour with set edges and the centre is slightly wobbly. Stop baking, keep the oven slightly open and leave the cheesecake to cool for one hour. After cooling, refrigerate for 6+ hours (or longer), until firm.

While waiting, create the topping (in advance). Preheat the oven to 210C (190C fan) and prepare a baking sheet using liner. Combine the maple syrup and sugar over heat and stir gently gently until dissolved. Mix the nuts and salt, stop heating transfer to the sheet. Bake for about eight minutes, until caramelized, take out and cool. After cooling completely, cut roughly and store in a container frozen.

Release the cheesecake from its tin move to a plate. Beat the cream to a light consistency, then place on top of the cake leaving space around. Add the crunchy bits over the top, offering more on the side.