Indulge in this Creamy Pumpkin Cheesecake with Maple Pecan Brittle

Velvety, flavorful and not overly sugary, this seasonal treat embodies harvest warmth. I avoid canned puree – it’s watery and flat-tasting – so I recommend to roast some butternut or Kent squash. Baking coaxes out the sweet flavor and reduces extra liquid, yielding a smooth, flavourful puree imparting real depth. The maple pecan brittle provides the final flourish: golden, nutty and with just the right amount of crunch to offset the smooth filling.

Autumn Cheesecake and Crunchy Pecan Topping

To make 200g pumpkin puree, cut fresh pumpkin pieces in sections, cook, loosely covered, in a hot oven until tender without browning. Blend until smooth.

Prep a brief 10 minutes
Cook 1 hour 45 minutes
Cool 60 minutes
Chill 6 hr+
Serves 8-10

For the Base

• spiced biscuits
• 70g unsalted butter, liquefied, and some for coating
• ⅛ tsp fine sea salt

For the Filling

• 500g cream cheese
• fine sugar
• orange zest
• 200g pumpkin puree (as described above)
• cornstarch
• aromatic cinnamon
• warm ginger
• nutmeg
• hint of cloves
• 2 large eggs, at room temperature
• sour cream
• 1 tsp vanilla extract

Pecan Garnish

• maple sweetener
• fine sugar
• chopped pecans, coarsely cut
• 1 large pinch flaky sea salt
• whipping cream

Preheat your oven at a moderate heat then butter the entire interior of a 20cm round springform tin. In a food processor the ginger nuts to fine crumbs, transfer to a mixing bowl. Mix in the melted butter and salt, combine until moistened. Tip into the greased tin, compact it well, heat until set, then remove and leave to cool.

Lower the oven temperature to 355F. At the same time, put the cheese, sweetener, and zest into a mixer bowl, then beat using the paddle on medium-low to a creamy texture. Incorporate the pumpkin puree, cornflour and spices, blend gently until combined. Introduce the eggs one at a time, beating in well after each one, follow with the tangy cream and flavoring, whip until smooth.

Scoop the spiced cream over the cooled biscuit base even the surface with a tool. Tap the tin gently on the counter to release trapped air, then heat the cheesecake on the middle rack until set with set edges with a jiggly middle. Turn off the oven, keep the oven slightly open allowing it to cool for an hour. When cooled, refrigerate for 6+ hours (and up to three days), until completely set.

In the meantime, prepare the brittle (ahead of time). Preheat the oven to a high temperature cover a tray with parchment. Combine the maple syrup and sugar over heat and stir gently over a low heat until dissolved. Stir in the pecans and sea salt, stop heating and spread on the tray. Cook for 8 minutes, until crisp, set aside. When fully hardened, cut roughly and store in an airtight container in the freezer.

Release the cake from the pan and transfer to a platter. Whisk the cream until fluffy, then add over the center leaving space around. Add the crunchy bits over the top, with additional brittle for serving.