Discover a Smooth Pumpkin Cheesecake with Maple Pecan Brittle

Velvety, aromatic and not overly sugary, this seasonal treat captures fall coziness. I avoid prepared pumpkin – it’s watery and flat-tasting – so I prefer of roasting fresh squash varieties. Roasting coaxes out the inherent sugars removing extra liquid, resulting in a smooth, flavourful puree that gives the cheesecake genuine complexity. A crunchy pecan topping provides the final flourish: golden, nutty and providing a textural contrast against the velvety texture.

Autumn Cheesecake and Maple Pecan Brittle

To make the pumpkin base, dice fresh pumpkin pieces into cubes, cook, with a cover, at 200C (180C fan) until tender without browning. Puree in a high-speed blender.

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

Base Ingredients

• 200g ginger nut biscuits
• rich butter, melted, and some for coating
• sea salt

Cheesecake Mixture

• 500g cream cheese
• fine sugar
• Finely grated zest of 1 orange
• 200g pumpkin puree (as described above)
• 2 tsp cornflour
• cinnamon spice
• ginger powder
• ¼ tsp ground nutmeg
• hint of cloves
• room-temperature eggs, not cold
• tangy cream
• 1 tsp vanilla extract

Pecan Garnish

• maple sweetener
• 1 tbsp caster sugar
• nut pieces, roughly chopped
• a pinch of salt
• whipping cream

Preheat your oven to 365F coat the base and sides using a cake tin. Using a processor the biscuits into crumbs, transfer to a medium bowl. Mix in the salty butter, and mix so the crumbs are evenly damp. Tip into the buttered container, even it out, bake for 10 minutes, then remove and leave to cool.

Lower the setting to a lower temp. At the same time, place the cream cheese, sugar and orange zest into a mixer bowl, then beat using the paddle slowly until smooth and creamy. Add the spiced pumpkin mix, then mix gently until combined. Add the eggs one at a time, mixing thoroughly after each one, then add the tangy cream and flavoring, whip until fully incorporated.

Pour the spiced cream onto the set base even the surface with a small spatula. Tap the tin gently on a worktop to remove bubbles, then bake the cake centered in the oven until set with set edges and the centre is slightly wobbly. Stop baking, keep the oven slightly open and let it cool down for an hour. Once it’s at room temperature, cool in the fridge (or longer), until fully chilled.

Meanwhile, make the pecan brittle (in advance). Preheat the oven to a high temperature cover a tray using liner. Combine the ingredients in a pot and stir gently on low for about a minute. Add in the nuts and salt, take off the stove transfer to the sheet. Cook for 8 minutes, until golden and bubbly, take out and cool. After cooling completely, break into chunks and store in an airtight container chilled.

Remove the dessert from the springform and transfer to a platter. Whip the cream to soft peaks, then place on top of the cake leaving space around. Add the crunchy bits on top, then serve with extra pecan brittle alongside.