Indulge in a Creamy Autumn Cheesecake featuring Maple Pecan Brittle

Silky, flavorful and not overly sugary, this pumpkin cheesecake is a celebration of harvest warmth. I’m not a fan of tinned pumpkin – the taste is bland and thin – so I prefer of roasting your own pumpkin. The oven’s heat brings out the sweet flavor while evaporating excess moisture, yielding a rich, tasty base which adds genuine complexity. Golden nut brittle adds the perfect finish: golden, nutty and providing a textural contrast against the velvety texture.

Pumpkin Cheesecake with Crunchy Pecan Topping

To make the pumpkin base, chop fresh pumpkin pieces in sections, then roast, loosely covered, at 390F cooked through but not colored. Blend using a powerful blender.

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

For the Base

• gingersnap cookies
• melted butter, softened, plus extra for greasing
• ⅛ tsp fine sea salt

For the Filling

• 500g cream cheese
• fine sugar
• citrus peel
• homemade puree (as described above)
• cornstarch
• cinnamon spice
• ginger powder
• ¼ tsp ground nutmeg
• hint of cloves
• room-temperature eggs, not cold
• sour cream
• 1 tsp vanilla extract

Crunchy Finish

• maple sweetener
• fine sugar
• 90g pecans, coarsely cut
• 1 large pinch flaky sea salt
• whipping cream

Set the oven at a moderate heat coat the bottom and edges of a 20cm round springform tin. Using a processor the cookies into crumbs, then tip into a medium bowl. Add the butter and salt, and mix coating the crumbs. Transfer to the prepared pan, press down firmly, heat until set, then remove and leave to cool.

Reduce the heat to a lower temp. At the same time, put the cheese, sweetener, and zest in a stand mixer, then beat on low speed slowly until well blended. Add the puree, thickener, and seasonings, blend gently until incorporated. Mix in eggs separately, incorporating fully after each one, then add the cream and extract, mix until smooth.

Transfer the cheesecake mixture onto the set base level it out with a tool. Tap the tin gently on the counter to release trapped air, then cook the dessert on the middle rack until set until the edges are set and a soft center. Switch off the heat, crack the door open and let it cool down for 60 minutes. When cooled, refrigerate for 6+ hours (or for days), until fully chilled.

Meanwhile, make the pecan brittle (up to three days ahead). Heat the oven to a high temperature and line a small oven tray with parchment. Mix the ingredients in a pot mixing on low for about a minute. Stir in the pecans and sea salt, then remove from the heat and scrape into the lined tray. Bake for about eight minutes, until caramelized, set aside. When fully hardened, cut roughly keeping in a sealed jar chilled.

Open the cheesecake from the pan move to a plate. Whip the cream to a light consistency, then add on top of the cake leaving a 3-4cm border. Add the crunchy bits on top, offering more on the side.