Savor this Creamy Autumn Cheesecake featuring Crunchy Maple Pecans

Velvety, spiced and just sweet enough, this seasonal treat is a celebration of autumnal comfort. I skip canned puree – it lacks depth and flavor – so I’ve taken the extra step to roast fresh squash varieties. The oven’s heat brings out the sweet flavor while evaporating extra liquid, yielding a rich, tasty base imparting real depth. A crunchy pecan topping provides the final flourish: toasty, flavorful and offering a satisfying crisp to offset the cheesecake’s creamy softness.

Pumpkin Cheesecake with Maple Pecan Brittle

To make about one cup of puree, cut fresh pumpkin pieces in sections, then roast, loosely covered, at 390F until tender without browning. Puree in a high-speed blender.

Prep 10 minutes
Cook about 1¾ hours
Cool 1 hr
Chill overnight
Serves 8-10

Base Ingredients

• spiced biscuits
• 70g unsalted butter, liquefied, and some for coating
• a pinch of salt

Creamy Layer

• 500g cream cheese
• white sugar
• citrus peel
• 200g pumpkin puree (prepared earlier)
• thickener
• aromatic cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves
• room-temperature eggs, not cold
• sour cream
• 1 tsp vanilla extract

Crunchy Finish

• pure maple syrup
• fine sugar
• chopped pecans, coarsely cut
• sea salt flakes
• 150ml double cream

Heat the oven to 185C (165C fan) then butter the entire interior using a cake tin. In a food processor the cookies into crumbs, then tip into a medium bowl. Add the butter and salt, stir so the crumbs are evenly damp. Tip into the buttered container, even it out, bake for 10 minutes, take out and cool.

Reduce the oven temperature to 355F. At the same time, put the cheese, sweetener, and zest in a stand mixer, whip with the paddle attachment at a gentle pace until well blended. Mix in the spiced pumpkin mix, and beat on medium-low until incorporated. Add the eggs separately, incorporating fully one by one, then add the soured cream and vanilla, mix until combined.

Transfer the pumpkin filling over the set base and smooth the top with a small spatula. Tap the tin gently on a surface to remove bubbles, then bake the dessert on the middle rack for about three-quarters of an hour until the edges are set and a soft center. Turn off the oven, keep the oven slightly open and let it cool down for an hour. After cooling, refrigerate for 6+ hours (or longer), until completely set.

Meanwhile, create the topping (in advance). Preheat the oven to a high temperature and prepare a baking sheet with baking paper. Combine the maple syrup and sugar over heat and stir gently over a low heat briefly. Stir in the nuts and salt, stop heating and spread on the tray. Bake for about eight minutes, until caramelized, take out and cool. Once the brittle is completely hard, chop into irregular pieces and store in an airtight container chilled.

Open the cheesecake from the pan move to a plate. Whip the cream until fluffy, then add on top of the cake leaving a 3-4cm border. Sprinkle the brittle on top, then serve with extra pecan brittle alongside.