Discover this Silky Autumn Cheesecake with Crunchy Maple Pecans

Smooth, flavorful and not overly sugary, this delightful dessert embodies harvest warmth. I avoid prepared pumpkin – the taste is bland and thin – so I’ve taken the extra step baking some butternut or Kent squash. Baking brings out the sweet flavor removing extra liquid, resulting in a smooth, flavourful puree imparting real depth. Golden nut brittle provides the final flourish: golden, nutty and offering a satisfying crisp complementing the velvety texture.

Autumn Cheesecake with Maple Pecan Brittle

Prepare the pumpkin base, dice fresh pumpkin pieces into cubes, bake, loosely covered, at 200C (180C fan) until tender without browning. Blend in a high-speed blender.

Prep 10 minutes
Cook 1 hour 45 minutes
Cool 60 minutes
Chill at least 6 hours
Serves about 10 people

Base Ingredients

• 200g ginger nut biscuits
• melted butter, melted, with more for the tin
• a pinch of salt

Creamy Layer

• full-fat cream cheese
• fine sugar
• Finely grated zest of 1 orange
• homemade puree (as described above)
• thickener
• ¾ tsp ground cinnamon
• ginger powder
• nutmeg
• clove spice
• fresh eggs, warmed slightly
• tangy cream
• 1 tsp vanilla extract

Pecan Garnish

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

Preheat your oven at a moderate heat then butter the bottom and edges with a springform pan. In a food processor the ginger nuts until crumbly, place in a medium bowl. Incorporate the melted butter and salt, and mix so the crumbs are evenly damp. Place in the greased tin, even it out, bake for 10 minutes, set aside to cool.

Lower the setting to 355F. In the meantime, put the base ingredients in the bowl of an electric mixer, then beat using the paddle slowly to a creamy texture. Mix in the spiced pumpkin mix, then mix gently until incorporated. Mix in eggs one at a time, incorporating fully between each addition, next include the soured cream and vanilla, and beat until smooth.

Transfer the cheesecake mixture on to the prepared crust even the surface with a tool. Lightly tap the pan on the counter to release trapped air, then heat the dessert centered in the oven for about three-quarters of an hour until the edges are set and a soft center. Switch off the heat, leave the door ajar and let it cool down for one hour. After cooling, refrigerate for 6+ hours (or for days), until completely set.

While waiting, make the pecan brittle (up to three days ahead). Preheat the oven to a high temperature and line a small oven tray with baking paper. Mix the maple syrup and sugar in a small saucepan and heat slowly gently briefly. Add in the chopped pecans, then remove from the heat transfer to the sheet. Bake for about eight minutes, until golden and bubbly, then remove and leave to cool. When fully hardened, chop into irregular pieces keeping in a sealed jar in the freezer.

Release the cheesecake from the pan place on a serving dish. Beat the cream until fluffy, then place over the center with a clear edge. Sprinkle the brittle over the top, then serve with extra pecan brittle alongside.