Savor this Creamy Autumn Cheesecake with Maple Pecan Brittle

Smooth, flavorful and not overly sugary, this pumpkin cheesecake is a celebration of fall coziness. I avoid prepared pumpkin – it lacks depth and flavor – so I prefer of roasting fresh squash varieties. Roasting coaxes out its natural sweetness while evaporating extra liquid, producing a deep, aromatic mash which adds real depth. Golden nut brittle adds the perfect finish: golden, nutty and providing a textural contrast complementing the velvety texture.

Pumpkin Cheesecake with Crunchy Pecan Topping

Prepare about one cup of puree, cut a medium squash, peeled and seeded in sections, cook, loosely covered, in a hot oven cooked through but not colored. Process in a high-speed blender.

Prep a brief 10 minutes
Cook 1 hour 45 minutes
Cool 1 hour
Chill overnight
Serves 8-10

Crumb Crust

• 200g ginger nut biscuits
• rich butter, liquefied, with more for the tin
• a pinch of salt

Creamy Layer

• full-fat cream cheese
• 150g caster sugar
• Finely grated zest of 1 orange
• squash mash (as described above)
• 2 tsp cornflour
• aromatic cinnamon
• ½ tsp ground ginger
• freshly grated nutmeg
• hint of cloves
• room-temperature eggs, warmed slightly
• 100ml soured cream
• pure vanilla

For the Maple Pecan Brittle Topping

• 2 tbsp maple syrup
• sugar
• nut pieces, coarsely cut
• sea salt flakes
• heavy cream

Set the oven to 185C (165C fan) and lightly grease the base and sides with a springform pan. In a food processor the biscuits to fine crumbs, transfer to a mixing bowl. Mix in the salty butter, and mix coating the crumbs. Transfer to the prepared pan, even it out, cook briefly, then remove and leave to cool.

Lower the setting to 355F. Meanwhile, add the cheese, sweetener, and zest in a stand mixer, then beat with the paddle attachment at a gentle pace until well blended. Incorporate the puree, thickener, and seasonings, then mix gently well mixed. Add the eggs separately, incorporating fully one by one, follow with the tangy cream and flavoring, mix until smooth.

Transfer the pumpkin filling on to the prepared crust and smooth the top using a spatula. Tap the tin gently on a worktop to dispel any air bubbles, then heat the dessert on the middle rack for about three-quarters of an hour until the sides are firm and the centre is slightly wobbly. Stop baking, leave the door ajar and let it cool down for 60 minutes. Once it’s at room temperature, chill for at least six hours (and up to three days), until firm.

While waiting, create the topping (ahead of time). Preheat the oven to a high temperature and line a small oven tray using liner. Mix the ingredients in a pot and stir gently gently for about a minute. Add in the pecans and sea salt, stop heating and spread on the tray. Heat until golden, until caramelized, set aside. After cooling completely, break into chunks place in an airtight container in the freezer.

Release the dessert from its tin move to a plate. Whisk the cream to soft peaks, then place on top of the cake leaving space around. Scatter most of the pecan brittle over the top, with additional brittle for serving.