Savor a Creamy Autumn Cheesecake with Crunchy Maple Pecans

Silky, aromatic and just sweet enough, this seasonal treat embodies fall coziness. I skip canned puree – the taste is bland and thin – so I’ve taken the extra step to roast some butternut or Kent squash. The oven’s heat brings out the sweet flavor and reduces extra liquid, resulting in a rich, tasty base imparting real depth. The maple pecan brittle adds the perfect finish: golden, nutty and with just the right amount of crunch to offset the cheesecake’s creamy softness.

Pumpkin Cheesecake and Crunchy Pecan Topping

To make the pumpkin base, chop 350-400g peeled, deseeded pumpkin into chunks, bake, lightly covered, in a hot oven until tender without browning. Process using a powerful blender.

Prep a brief 10 minutes
Cook 1 hr 45 min
Cool 60 minutes
Chill at least 6 hours
Serves 8 to 10

Base Ingredients

• 200g ginger nut biscuits
• 70g unsalted butter, liquefied, and some for coating
• sea salt

For the Filling

• 500g cream cheese
• fine sugar
• orange zest
• 200g pumpkin puree (as described above)
• 2 tsp cornflour
• cinnamon spice
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• clove spice
• fresh eggs, at room temperature
• sour cream
• vanilla

Pecan Garnish

• maple sweetener
• 1 tbsp caster sugar
• nut pieces, coarsely cut
• 1 large pinch flaky sea salt
• whipping cream

Preheat your oven to 185C (165C fan) and lightly grease the bottom and edges with a springform pan. Using a processor the biscuits into crumbs, transfer to a container. Incorporate the salty butter, combine until moistened. Tip into the buttered container, even it out, bake for 10 minutes, then remove and leave to cool.

Lower the oven temperature to 355F. In the meantime, put the base ingredients in a stand mixer, mix using the paddle slowly to a creamy texture. Mix in the pumpkin puree, cornflour and spices, blend on medium-low until combined. Introduce the eggs individually, beating in well after each one, follow with the tangy cream and flavoring, whip until combined.

Transfer the cheesecake mixture onto the set base even the surface with a tool. Tap the tin gently on the counter to remove bubbles, then heat the cheesecake centered in the oven until set until the sides are firm and a soft center. Turn off the oven, keep the oven slightly open allowing it to cool for an hour. When cooled, cool in the fridge (or for days), until completely set.

Meanwhile, create the topping (ahead of time). Set the oven to 410F and prepare a baking sheet with baking paper. Combine the syrup and sweetener over heat mixing gently for about a minute. Mix the chopped pecans, take off the stove transfer to the sheet. Cook for 8 minutes, until caramelized, then remove and leave to cool. After cooling completely, break into chunks and store in a container in the freezer.

Remove the cake from its tin move to a plate. Whip the cream to soft peaks, then add over the center leaving a 3-4cm border. Scatter most of the pecan brittle on top, with additional brittle for serving.