Discover a Smooth Autumn Cheesecake with Maple Pecan Brittle

Velvety, flavorful and perfectly sweetened, this seasonal treat captures autumnal comfort. I avoid tinned pumpkin – it’s watery and flat-tasting – so I recommend to roast fresh squash varieties. Baking enhances its natural sweetness while evaporating excess moisture, resulting in a rich, tasty base imparting authentic character. The maple pecan brittle completes the dessert: golden, nutty and offering a satisfying crisp against the velvety texture.

Autumn Cheesecake and Crunchy Pecan Topping

Prepare 200g pumpkin puree, cut 350-400g peeled, deseeded pumpkin into chunks, bake, lightly covered, at 200C (180C fan) cooked through but not colored. Puree in a high-speed blender.

Prep 10 min
Cook 1 hr 45 min
Cool 60 minutes
Chill 6 hr+
Serves 8-10

Base Ingredients

• spiced biscuits
• rich butter, liquefied, with more for the tin
• sea salt

Cheesecake Mixture

• soft cheese
• fine sugar
• Finely grated zest of 1 orange
• homemade puree (prepared earlier)
• cornstarch
• aromatic cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• hint of cloves
• 2 large eggs, warmed slightly
• 100ml soured cream
• vanilla

For the Maple Pecan Brittle Topping

• maple sweetener
• 1 tbsp caster sugar
• chopped pecans, roughly chopped
• 1 large pinch flaky sea salt
• heavy cream

Preheat your oven at a moderate heat and lightly grease the entire interior of a 20cm round springform tin. In a food processor the biscuits to fine crumbs, then tip into a container. Incorporate the melted butter and salt, combine coating the crumbs. Transfer to the greased tin, compact it well, heat until set, take out and cool.

Reduce the oven temperature to 175C (155C fan). At the same time, add the base ingredients in the bowl of an electric mixer, mix using the paddle at a gentle pace until smooth and creamy. Add the puree, thickener, and seasonings, and beat on medium-low until combined. Introduce the eggs individually, incorporating fully after each one, then add the cream and extract, whip until combined.

Scoop the pumpkin filling on to the cooled biscuit base level it out with a tool. Tap the tin gently on the counter to dispel any air bubbles, then heat the dessert centered in the oven for 45 minutes until the sides are firm and the centre is slightly wobbly. Turn off the oven, keep the oven slightly open and leave the cheesecake to cool for 60 minutes. When cooled, cool in the fridge (and up to three days), until firm.

While waiting, create the topping (in advance). Preheat the oven to a high temperature and prepare a baking sheet with parchment. Combine the syrup and sweetener in a small saucepan and stir gently gently until dissolved. Mix the nuts and salt, stop heating and spread on the tray. Heat until golden, until caramelized, take out and cool. When fully hardened, chop into irregular pieces keeping in a container chilled.

Remove the dessert from the pan place on a serving dish. Beat the cream to a light consistency, then add into the middle of the cheesecake leaving a 3-4cm border. Sprinkle the brittle on top, with additional brittle for serving.