Indulge in a Creamy Autumn Cheesecake with Maple Pecan Brittle

Velvety, flavorful and perfectly sweetened, this pumpkin cheesecake embodies fall coziness. I’m not a fan of canned puree – it’s watery and flat-tasting – so I recommend to roast some butternut or Kent squash. Roasting enhances its natural sweetness removing excess moisture, resulting in a smooth, flavourful puree imparting authentic character. A crunchy pecan topping provides the final flourish: golden, nutty and offering a satisfying crisp to offset the velvety texture.

Pumpkin Cheesecake and Maple Pecan Brittle

To make 200g pumpkin puree, dice 350-400g peeled, deseeded pumpkin into chunks, cook, loosely covered, in a hot oven until soft but not browned. Puree using a powerful blender.

Prep 10 min
Cook about 1¾ hours
Cool 1 hr
Chill 6 hr+
Serves 8 to 10

Crumb Crust

• spiced biscuits
• melted butter, softened, plus extra for greasing
• a pinch of salt

For the Filling

• 500g cream cheese
• 150g caster sugar
• orange zest
• homemade puree (prepared earlier)
• thickener
• cinnamon spice
• warm ginger
• ¼ tsp ground nutmeg
• clove spice
• fresh eggs, at room temperature
• tangy cream
• vanilla

Crunchy Finish

• maple sweetener
• 1 tbsp caster sugar
• 90g pecans, roughly chopped
• 1 large pinch flaky sea salt
• whipping cream

Set the oven to 185C (165C fan) and lightly grease the entire interior using a cake tin. In a food processor the ginger nuts to fine crumbs, then tip into a mixing bowl. Incorporate the melted butter and salt, and mix so the crumbs are evenly damp. Tip into the greased tin, press down firmly, heat until set, then remove and leave to cool.

Turn down the heat to a lower temp. In the meantime, add the cream cheese, sugar and orange zest into a mixer bowl, mix with the paddle attachment slowly to a creamy texture. Mix in the spiced pumpkin mix, then mix gently until combined. Mix in eggs individually, incorporating fully one by one, next include the soured cream and vanilla, mix until smooth.

Scoop the pumpkin filling over the set base even the surface using a spatula. Tap the tin gently on a worktop to remove bubbles, then bake the cheesecake in the middle of the oven for about three-quarters of an hour with set edges and the centre is slightly wobbly. Stop baking, crack the door open allowing it to cool for 60 minutes. After cooling, cool in the fridge (or longer), until firm.

While waiting, prepare the brittle (ahead of time). Heat the oven to 210C (190C fan) cover a tray with baking paper. Stir together the ingredients in a pot mixing gently for about a minute. Stir in the nuts and salt, then remove from the heat transfer to the sheet. Bake for about eight minutes, until golden and bubbly, set aside. After cooling completely, cut roughly place in a sealed jar frozen.

Release the dessert from the pan place on a serving dish. Whip the cream to a light consistency, then place into the middle of the cheesecake leaving space around. Scatter most of the pecan brittle on top, with additional brittle for serving.