Indulge in a Creamy Autumn Cheesecake featuring Crunchy Maple Pecans

Smooth, aromatic and not overly sugary, this seasonal treat captures harvest warmth. I skip prepared pumpkin – the taste is bland and thin – so I prefer baking fresh squash varieties. Roasting coaxes out its natural sweetness while evaporating extra liquid, producing a rich, tasty base imparting authentic character. The maple pecan brittle completes the dessert: caramelized, rich and with just the right amount of crunch complementing the smooth filling.

Autumn Cheesecake with Maple Pecan Brittle

For about one cup of puree, dice fresh pumpkin pieces into cubes, then roast, lightly covered, at 200C (180C fan) until soft but not browned. Blend using a powerful blender.

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

For the Base

• spiced biscuits
• 70g unsalted butter, softened, and some for coating
• sea salt

For the Filling

• soft cheese
• fine sugar
• citrus peel
• squash mash (prepared earlier)
• cornstarch
• cinnamon spice
• ½ tsp ground ginger
• nutmeg
• hint of cloves
• 2 large eggs, at room temperature
• sour cream
• pure vanilla

Crunchy Finish

• 2 tbsp maple syrup
• sugar
• chopped pecans, coarsely cut
• 1 large pinch flaky sea salt
• 150ml double cream

Set the oven to 365F then butter the bottom and edges using a cake tin. Pulse the cookies to fine crumbs, then tip into a mixing bowl. Mix in the melted butter and salt, and mix so the crumbs are evenly damp. Tip into the buttered container, press down firmly, bake for 10 minutes, take out and cool.

Reduce the setting to 355F. In the meantime, place the cheese, sweetener, and zest into a mixer bowl, whip on low speed slowly until smooth and creamy. Add the spiced pumpkin mix, blend on medium-low until combined. Introduce the eggs individually, incorporating fully after each one, then add the soured cream and vanilla, mix until smooth.

Transfer the pumpkin filling onto the set base even the surface with a tool. Tap the tin gently on a worktop to remove bubbles, then heat the dessert in the middle of the oven for 45 minutes until the sides are firm with a jiggly middle. Switch off the heat, crack the door open and let it cool down for one hour. When cooled, cool in the fridge (and up to three days), until completely set.

While waiting, make the pecan brittle (up to three days ahead). Set the oven to a high temperature and line a small oven tray with parchment. Stir together the syrup and sweetener in a pot and stir gently over a low heat for about a minute. Stir in the chopped pecans, stop heating and spread on the tray. Bake for about eight minutes, until crisp, set aside. After cooling completely, cut roughly and store in an airtight container frozen.

Remove the cheesecake from the springform move to a plate. Beat the cream to a light consistency, then spoon on top of the cake leaving space around. Sprinkle the brittle across the surface, offering more on the side.