Discover a Creamy Pumpkin Cheesecake with Maple Pecan Brittle

Silky, spiced and not overly sugary, this pumpkin cheesecake captures autumnal comfort. I skip prepared pumpkin – it lacks depth and flavor – so I recommend of roasting some butternut or Kent squash. Roasting brings out the sweet flavor while evaporating excess moisture, producing a rich, tasty base which adds real depth. The maple pecan brittle completes the dessert: golden, nutty and providing a textural contrast against the cheesecake’s creamy softness.

Autumn Cheesecake with Crunchy Pecan Topping

To make 200g pumpkin puree, cut 350-400g peeled, deseeded pumpkin in sections, then roast, loosely covered, at 200C (180C fan) until soft but not browned. Puree in a high-speed blender.

Prep 10 min
Cook about 1¾ hours
Cool 1 hour
Chill at least 6 hours
Serves 8 to 10

Base Ingredients

• spiced biscuits
• rich butter, melted, with more for the tin
• ⅛ tsp fine sea salt

For the Filling

• soft cheese
• 150g caster sugar
• citrus peel
• homemade puree (prepared earlier)
• cornstarch
• ¾ tsp ground cinnamon
• warm ginger
• nutmeg
• clove spice
• 2 large eggs, warmed slightly
• sour cream
• vanilla

For the Maple Pecan Brittle Topping

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

Heat the oven to 365F then butter the base and sides using a cake tin. In a food processor the cookies until crumbly, then tip into a container. Mix in the salty butter, stir coating the crumbs. Tip into the greased tin, compact it well, heat until set, then remove and leave to cool.

Lower the heat to 355F. In the meantime, put the base ingredients in a stand mixer, whip with the paddle attachment on medium-low until smooth and creamy. Incorporate the spiced pumpkin mix, blend gently well mixed. Mix in eggs separately, incorporating fully one by one, next include the soured cream and vanilla, whip until combined.

Pour the pumpkin filling onto the set base level it out with a small spatula. Give it a gentle shake on a worktop to dispel any air bubbles, then bake the dessert in the middle of the oven for about three-quarters of an hour until the edges are set and the centre is slightly wobbly. Turn off the oven, leave the door ajar and let it cool down for 60 minutes. After cooling, cool in the fridge (and up to three days), until firm.

Meanwhile, prepare the brittle (ahead of time). Preheat the oven to a high temperature and line a small oven tray using liner. Stir together the syrup and sweetener over heat and stir gently over a low heat briefly. Mix the nuts and salt, stop heating and scrape into the lined tray. Cook for 8 minutes, until crisp, set aside. When fully hardened, break into chunks place in a sealed jar frozen.

Open the cake from the springform and transfer to a platter. Beat the cream to a light consistency, then place over the center leaving a 3-4cm border. Add the crunchy bits on top, with additional brittle for serving.