Indulge in this Smooth Autumn Cheesecake with Maple Pecan Brittle

Smooth, spiced and perfectly sweetened, this pumpkin cheesecake is a celebration of fall coziness. I skip tinned pumpkin – the taste is bland and thin – so I’ve taken the extra step of roasting some butternut or Kent squash. The oven’s heat coaxes out the sweet flavor and reduces extra liquid, resulting in a deep, aromatic mash imparting real depth. The maple pecan brittle completes the dessert: golden, nutty and offering a satisfying crisp against the smooth filling.

Pumpkin Cheesecake and Crunchy Pecan Topping

To make the pumpkin base, chop fresh pumpkin pieces into cubes, cook, with a cover, at 390F until tender without browning. Blend until smooth.

Prep a brief 10 minutes
Cook 1 hr 45 min
Cool 60 minutes
Chill 6 hr+
Serves 8-10

For the Base

• gingersnap cookies
• 70g unsalted butter, melted, with more for the tin
• sea salt

Cheesecake Mixture

• soft cheese
• white sugar
• Finely grated zest of 1 orange
• 200g pumpkin puree (see introduction)
• 2 tsp cornflour
• ¾ tsp ground cinnamon
• warm ginger
• nutmeg
• hint of cloves
• room-temperature eggs, at room temperature
• 100ml soured cream
• pure vanilla

Crunchy Finish

• 2 tbsp maple syrup
• sugar
• nut pieces, in chunks
• sea salt flakes
• heavy cream

Heat the oven at a moderate heat and lightly grease the base and sides of a 20cm round springform tin. Pulse the cookies into crumbs, place in a medium bowl. Mix in the butter and salt, and mix coating the crumbs. Transfer to the buttered container, press down firmly, heat until set, take out and cool.

Lower the oven temperature to 175C (155C fan). In the meantime, place the cream cheese, sugar and orange zest in a stand mixer, mix with the paddle attachment on medium-low to a creamy texture. Add the spiced pumpkin mix, then mix on medium-low well mixed. Introduce the eggs individually, beating in well between each addition, then add the tangy cream and flavoring, and beat until fully incorporated.

Scoop the pumpkin filling onto the set base even the surface using a spatula. Give it a gentle shake on the counter to remove bubbles, then bake 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, crack the door open and let it cool down for an hour. Once it’s at room temperature, cool in the fridge (or for days), until firm.

In the meantime, create the topping (ahead of time). Set the oven to 210C (190C fan) and line a small oven tray using liner. Combine the ingredients in a small saucepan mixing gently briefly. Add in the chopped pecans, then remove from the heat and spread on the tray. Bake for about eight minutes, until crisp, take out and cool. When fully hardened, cut roughly keeping in a sealed jar chilled.

Remove the cheesecake from its tin move to a plate. Beat the cream until fluffy, then spoon on top of the cake leaving a 3-4cm border. Scatter most of the pecan brittle over the top, offering more on the side.