Savor a Smooth Pumpkin Cheesecake featuring Maple Pecan Brittle

Velvety, aromatic and just sweet enough, this delightful dessert is a celebration of harvest warmth. I avoid tinned pumpkin – it lacks depth and flavor – so I’ve taken the extra step of roasting some butternut or Kent squash. The oven’s heat coaxes out its natural sweetness and reduces extra liquid, resulting in a smooth, flavourful puree that gives the cheesecake authentic character. Golden nut brittle adds the perfect finish: toasty, flavorful and with just the right amount of crunch against the smooth filling.

Autumn Cheesecake with Maple Pecan Brittle

Prepare the pumpkin base, dice a medium squash, peeled and seeded into chunks, bake, lightly covered, at 200C (180C fan) cooked through but not colored. Puree until smooth.

Prep 10 min
Cook 1 hour 45 minutes
Cool 60 minutes
Chill overnight
Serves about 10 people

Base Ingredients

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

Cheesecake Mixture

• soft cheese
• 150g caster sugar
• orange zest
• homemade puree (as described above)
• cornstarch
• cinnamon spice
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves
• fresh eggs, not cold
• sour cream
• pure vanilla

Pecan Garnish

• pure maple syrup
• fine sugar
• chopped pecans, roughly chopped
• a pinch of salt
• heavy cream

Heat the oven at a moderate heat then butter the base and sides using a cake tin. Using a processor the cookies into crumbs, then tip into a mixing bowl. Add the butter and salt, stir so the crumbs are evenly damp. Tip into the buttered container, compact it well, bake for 10 minutes, take out and cool.

Turn down the setting to 355F. At the same time, place the base ingredients in the bowl of an electric mixer, whip using the paddle on medium-low to a creamy texture. Mix in the pumpkin puree, cornflour and spices, then mix on medium-low until combined. Mix in eggs one at a time, beating in well after each one, follow with the tangy cream and flavoring, and beat until smooth.

Transfer the cheesecake mixture on to the prepared crust and smooth the top with a tool. Give it a gentle shake on a surface to release trapped air, then heat the dessert centered in the oven for about three-quarters of an hour until the edges are set and a soft center. Stop baking, leave the door ajar and leave the cheesecake to cool for 60 minutes. After cooling, chill for at least six hours (and up to three days), until completely set.

Meanwhile, make the pecan brittle (up to three days ahead). Set the oven to 210C (190C fan) and prepare a baking sheet using liner. Combine the syrup and sweetener in a pot and heat slowly on low for about a minute. Add in the chopped pecans, stop heating and scrape into the lined tray. Bake for about eight minutes, until golden and bubbly, take out and cool. After cooling completely, chop into irregular pieces and store in a container chilled.

Release the cake from the springform move to a plate. Whisk the cream to soft peaks, then place over the center with a clear edge. Scatter most of the pecan brittle over the top, offering more on the side.