Indulge in this Creamy Autumn Cheesecake with Maple Pecan Brittle

Silky, aromatic and not overly sugary, this delightful dessert is a celebration of fall coziness. I’m not a fan of canned puree – the taste is bland and thin – so I recommend baking some butternut or Kent squash. Roasting brings out the sweet flavor and reduces unwanted water, yielding a deep, aromatic mash imparting genuine complexity. Golden nut brittle adds the perfect finish: golden, nutty and with just the right amount of crunch against the smooth filling.

Pumpkin Cheesecake and Crunchy Pecan Topping

Prepare the pumpkin base, cut 350-400g peeled, deseeded pumpkin in sections, bake, with a cover, in a hot oven until soft but not browned. Puree using a powerful blender.

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

Crumb Crust

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

For the Filling

• full-fat cream cheese
• 150g caster sugar
• Finely grated zest of 1 orange
• 200g pumpkin puree (see introduction)
• thickener
• aromatic cinnamon
• warm ginger
• freshly grated nutmeg
• hint of cloves
• 2 large eggs, not cold
• 100ml soured cream
• 1 tsp vanilla extract

For the Maple Pecan Brittle Topping

• 2 tbsp maple syrup
• fine sugar
• chopped pecans, in chunks
• sea salt flakes
• whipping cream

Preheat your oven to 365F then butter the base and sides using a cake tin. Pulse the biscuits until crumbly, then tip into a medium bowl. Incorporate the melted butter and salt, and mix coating the crumbs. Tip into the buttered container, even it out, heat until set, set aside to cool.

Turn down the oven temperature to a lower temp. At the same time, add the cheese, sweetener, and zest in a stand mixer, mix on low speed on medium-low until well blended. Mix in the puree, thickener, and seasonings, blend at low speed until incorporated. Introduce the eggs one at a time, beating in well between each addition, next include the soured cream and vanilla, whip until fully incorporated.

Pour the cheesecake mixture over the cooled biscuit base level it out with a tool. Give it a gentle shake on the counter to remove bubbles, then cook the cheesecake centered in the oven for about three-quarters of an hour with set edges and the centre is slightly wobbly. Stop baking, leave the door ajar and leave the cheesecake to cool for an hour. After cooling, cool in the fridge (or longer), until firm.

Meanwhile, prepare the brittle (ahead of time). Heat the oven to 410F and prepare a baking sheet with parchment. Mix the syrup and sweetener in a small saucepan and heat slowly gently briefly. Stir in the nuts and salt, take off the stove and scrape into the lined tray. Heat until golden, until golden and bubbly, take out and cool. After cooling completely, break into chunks and store in an airtight container frozen.

Release the cheesecake from its tin place on a serving dish. Whisk the cream until fluffy, then add on top of the cake leaving space around. Sprinkle the brittle on top, with additional brittle for serving.