Discover a Creamy Pumpkin Cheesecake featuring Maple Pecan Brittle

Velvety, aromatic and just sweet enough, this delightful dessert embodies autumnal comfort. I’m not a fan of prepared pumpkin – it lacks depth and flavor – so I recommend to roast fresh squash varieties. Roasting enhances the inherent sugars removing extra liquid, producing a deep, aromatic mash that gives the cheesecake real depth. A crunchy pecan topping completes the dessert: caramelized, rich and offering a satisfying crisp complementing the velvety texture.

Autumn Cheesecake with Maple Pecan Brittle

To make the pumpkin base, chop 350-400g peeled, deseeded pumpkin in sections, bake, lightly covered, at 200C (180C fan) until soft but not browned. Process in a high-speed blender.

Prep 10 min
Cook 1 hour 45 minutes
Cool 1 hour
Chill at least 6 hours
Serves 8-10

For the Base

• spiced biscuits
• 70g unsalted butter, softened, plus extra for greasing
• sea salt

For the Filling

• full-fat cream cheese
• 150g caster sugar
• Finely grated zest of 1 orange
• 200g pumpkin puree (see introduction)
• 2 tsp cornflour
• ¾ tsp ground cinnamon
• warm ginger
• nutmeg
• ⅛ tsp ground cloves
• 2 large eggs, warmed slightly
• sour cream
• vanilla

Pecan Garnish

• maple sweetener
• sugar
• nut pieces, in chunks
• sea salt flakes
• 150ml double cream

Set the oven at a moderate heat and lightly grease the bottom and edges with a springform pan. Pulse the cookies into crumbs, then tip into a mixing bowl. Mix in the salty butter, combine until moistened. Transfer to the buttered container, press down firmly, heat until set, then remove and leave to cool.

Turn down the heat to 175C (155C fan). Meanwhile, place the base ingredients in the bowl of an electric mixer, whip with the paddle attachment at a gentle pace to a creamy texture. Incorporate the pumpkin puree, cornflour and spices, then mix at low speed well mixed. Introduce the eggs individually, mixing thoroughly between each addition, then add the cream and extract, mix until fully incorporated.

Scoop the cheesecake mixture onto the cooled biscuit base level it out with a small spatula. Give it a gentle shake on a surface to remove bubbles, then cook the cake in the middle of the oven for 45 minutes until the edges are set with a jiggly middle. Switch off the heat, crack the door open and leave the cheesecake to cool for one hour. When cooled, chill for at least six hours (or for days), until fully chilled.

While waiting, create the topping (in advance). Heat the oven to a high temperature and line a small oven tray using liner. Stir together the ingredients in a small saucepan mixing gently for about a minute. Mix the chopped pecans, then remove from the heat and scrape into the lined tray. Bake for about eight minutes, until caramelized, take out and cool. After cooling completely, break into chunks keeping in a sealed jar in the freezer.

Open the dessert from its tin and transfer to a platter. Beat the cream to soft peaks, then add over the center leaving space around. Scatter most of the pecan brittle on top, offering more on the side.