Savor a Smooth Autumn Cheesecake featuring Maple Pecan Brittle

Silky, aromatic and perfectly sweetened, this delightful dessert captures harvest warmth. I skip prepared pumpkin – the taste is bland and thin – so I’ve taken the extra step baking some butternut or Kent squash. Baking coaxes out its natural sweetness and reduces unwanted water, producing a rich, tasty base that gives the cheesecake authentic character. The maple pecan brittle completes the dessert: caramelized, rich and providing a textural contrast to offset the cheesecake’s creamy softness.

Autumn Cheesecake and Crunchy Pecan Topping

To make the pumpkin base, chop fresh pumpkin pieces into cubes, then roast, lightly covered, at 390F cooked through but not colored. Puree using a powerful blender.

Prep 10 minutes
Cook about 1¾ hours
Cool 60 minutes
Chill 6 hr+
Serves 8-10

Base Ingredients

• 200g ginger nut biscuits
• rich butter, liquefied, plus extra for greasing
• a pinch of salt

Creamy Layer

• full-fat cream cheese
• white sugar
• Finely grated zest of 1 orange
• homemade puree (as described above)
• cornstarch
• ¾ tsp ground cinnamon
• ginger powder
• nutmeg
• clove spice
• fresh eggs, not cold
• sour cream
• 1 tsp vanilla extract

For the Maple Pecan Brittle Topping

• 2 tbsp maple syrup
• 1 tbsp caster sugar
• chopped pecans, in chunks
• sea salt flakes
• 150ml double cream

Heat the oven at a moderate heat then butter the entire interior of a 20cm round springform tin. In a food processor the biscuits until crumbly, place in a container. Mix in the melted butter and salt, and mix until moistened. Place in the buttered container, even it out, cook briefly, set aside to cool.

Turn down the setting to a lower temp. At the same time, place the cheese, sweetener, and zest in the bowl of an electric mixer, whip with the paddle attachment at a gentle pace to a creamy texture. Add the pumpkin puree, cornflour and spices, blend on medium-low until combined. Mix in eggs separately, beating in well between each addition, then add the cream and extract, and beat until smooth.

Scoop the pumpkin filling on to the set base level it out with a small spatula. Lightly tap the pan on the counter to dispel any air bubbles, then cook the cake on the middle rack for 45 minutes until the sides are firm and a soft center. Turn off the oven, keep the oven slightly open and let it cool down for one hour. Once it’s at room temperature, cool in the fridge (and up to three days), until completely set.

While waiting, make the pecan brittle (in advance). Preheat the oven to 210C (190C fan) and prepare a baking sheet with baking paper. Mix the maple syrup and sugar over heat and heat slowly over a low heat briefly. Add in the nuts and salt, stop heating and spread on the tray. Bake for about eight minutes, until crisp, set aside. After cooling completely, break into chunks place in a container frozen.

Release the cheesecake from its tin and transfer to a platter. Beat the cream until fluffy, then add on top of the cake leaving space around. Sprinkle the brittle on top, with additional brittle for serving.