Discover a Creamy Autumn Cheesecake featuring Crunchy Maple Pecans

Velvety, spiced and not overly sugary, this pumpkin cheesecake embodies fall coziness. I avoid prepared pumpkin – it’s watery and flat-tasting – so I recommend of roasting fresh squash varieties. The oven’s heat enhances the sweet flavor removing excess moisture, resulting in a rich, tasty base imparting authentic character. The maple pecan brittle completes the dessert: caramelized, rich and with just the right amount of crunch against the smooth filling.

Autumn Cheesecake with Crunchy Pecan Topping

Prepare 200g pumpkin puree, chop 350-400g peeled, deseeded pumpkin in sections, bake, lightly covered, in a hot oven cooked through but not colored. Puree using a powerful blender.

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

Base Ingredients

• gingersnap cookies
• rich butter, liquefied, and some for coating
• sea salt

Cheesecake Mixture

• full-fat cream cheese
• fine sugar
• citrus peel
• squash mash (see introduction)
• cornstarch
• cinnamon spice
• warm ginger
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves
• 2 large eggs, warmed slightly
• tangy cream
• vanilla

Crunchy Finish

• 2 tbsp maple syrup
• 1 tbsp caster sugar
• nut pieces, coarsely cut
• sea salt flakes
• heavy cream

Preheat your oven at a moderate heat then butter the base and sides of a 20cm round springform tin. Using a processor the cookies until crumbly, transfer to a mixing bowl. Incorporate the melted butter and salt, and mix until moistened. Tip into the prepared pan, press down firmly, bake for 10 minutes, then remove and leave to cool.

Lower the heat to 355F. At the same time, place the cheese, sweetener, and zest in the bowl of an electric mixer, whip on low speed slowly until well blended. Add the puree, thickener, and seasonings, and beat at low speed until incorporated. Add the eggs individually, mixing thoroughly between each addition, next include the tangy cream and flavoring, whip until smooth.

Transfer the spiced cream over the prepared crust level it out with a tool. Give it a gentle shake on a surface to dispel any air bubbles, then cook the cheesecake centered in the oven until set until the sides are firm and a soft center. Switch off the heat, keep the oven slightly open and let it cool down for one hour. After cooling, cool in the fridge (and up to three days), until fully chilled.

While waiting, prepare the brittle (up to three days ahead). Heat the oven to 410F cover a tray using liner. Combine the syrup and sweetener over heat and stir gently over a low heat for about a minute. Add in the chopped pecans, stop heating transfer to the sheet. Heat until golden, until crisp, take out and cool. After cooling completely, cut roughly and store in a sealed jar in the freezer.

Open the dessert from the pan place on a serving dish. Beat the cream to soft peaks, then spoon into the middle of the cheesecake leaving a 3-4cm border. Sprinkle the brittle across the surface, then serve with extra pecan brittle alongside.