Indulge in this Smooth Autumn Cheesecake with Maple Pecan Brittle

Silky, flavorful and just sweet enough, this seasonal treat embodies autumnal comfort. I avoid tinned pumpkin – it lacks depth and flavor – so I recommend of roasting some butternut or Kent squash. Baking enhances the inherent sugars removing extra liquid, resulting in a smooth, flavourful puree which adds authentic character. A crunchy pecan topping adds the perfect finish: caramelized, rich and providing a textural contrast against the cheesecake’s creamy softness.

Pumpkin Cheesecake with Crunchy Pecan Topping

For 200g pumpkin puree, chop fresh pumpkin pieces in sections, cook, with a cover, in a hot oven cooked through but not colored. Puree until smooth.

Prep a brief 10 minutes
Cook 1 hour 45 minutes
Cool 60 minutes
Chill 6 hr+
Serves about 10 people

Crumb Crust

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

Cheesecake Mixture

• soft cheese
• fine sugar
• Finely grated zest of 1 orange
• squash mash (as described above)
• 2 tsp cornflour
• cinnamon spice
• ½ tsp ground ginger
• freshly grated nutmeg
• ⅛ tsp ground cloves
• 2 large eggs, not cold
• 100ml soured cream
• vanilla

For the Maple Pecan Brittle Topping

• 2 tbsp maple syrup
• 1 tbsp caster sugar
• 90g pecans, coarsely cut
• a pinch of salt
• heavy cream

Preheat your oven to 365F then butter the entire interior with a springform pan. Using a processor the biscuits to fine crumbs, then tip into a medium bowl. Mix in the melted butter and salt, and mix coating the crumbs. Transfer to the greased tin, compact it well, heat until set, set aside to cool.

Lower the oven temperature to 355F. In the meantime, put the cream cheese, sugar and orange zest in the bowl of an electric mixer, then beat on low speed on medium-low to a creamy texture. Mix in the pumpkin puree, cornflour and spices, and beat gently until incorporated. Mix in eggs individually, beating in well after each one, then add the tangy cream and flavoring, and beat until smooth.

Pour the pumpkin filling over the prepared crust and smooth the top using a spatula. Lightly tap the pan on a surface to release trapped air, then cook the dessert on the middle rack for about three-quarters of an hour until the sides are firm and a soft center. Turn off the oven, leave the door ajar and let it cool down for an hour. When cooled, refrigerate for 6+ hours (or longer), until firm.

While waiting, create the topping (ahead of time). Heat the oven to a high temperature and prepare a baking sheet with baking paper. Stir together the syrup and sweetener over heat and stir gently on low briefly. Mix the nuts and salt, take off the stove transfer to the sheet. Heat until golden, until crisp, take out and cool. When fully hardened, chop into irregular pieces keeping in a container chilled.

Open the dessert from the pan move to a plate. Beat the cream until fluffy, then spoon over the center leaving a 3-4cm border. Sprinkle the brittle over the top, with additional brittle for serving.