Savor this Creamy Autumn Cheesecake featuring Maple Pecan Brittle

Smooth, aromatic and not overly sugary, this delightful dessert captures autumnal comfort. I skip canned puree – it’s watery and flat-tasting – so I recommend baking fresh squash varieties. Roasting brings out its natural sweetness removing extra liquid, producing a deep, aromatic mash imparting real depth. The maple pecan brittle completes the dessert: caramelized, rich and offering a satisfying crisp against the smooth filling.

Autumn Cheesecake and Maple Pecan Brittle

For 200g pumpkin puree, dice 350-400g peeled, deseeded pumpkin into chunks, bake, loosely covered, at 390F until soft but not browned. Puree until smooth.

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

Crumb Crust

• gingersnap cookies
• 70g unsalted butter, liquefied, plus extra for greasing
• a pinch of salt

Cheesecake Mixture

• full-fat cream cheese
• 150g caster sugar
• Finely grated zest of 1 orange
• 200g pumpkin puree (as described above)
• cornstarch
• ¾ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves
• fresh eggs, not cold
• sour cream
• 1 tsp vanilla extract

Crunchy Finish

• 2 tbsp maple syrup
• fine sugar
• 90g pecans, roughly chopped
• sea salt flakes
• whipping cream

Preheat your oven to 365F and lightly grease the base and sides with a springform pan. Using a processor the cookies to fine crumbs, then tip into a medium bowl. Add the butter and salt, and mix coating the crumbs. Tip into the buttered container, compact it well, bake for 10 minutes, set aside to cool.

Turn down the heat to a lower temp. Meanwhile, put the base ingredients in a stand mixer, whip on low speed on medium-low to a creamy texture. Incorporate the puree, thickener, and seasonings, and beat on medium-low until combined. Introduce the eggs individually, beating in well one by one, then add the soured cream and vanilla, whip until fully incorporated.

Transfer the pumpkin filling over the cooled biscuit base level it out with a small spatula. Lightly tap the pan on a worktop to dispel any air bubbles, then cook the cheesecake centered in the oven for 45 minutes until the sides are firm with a jiggly middle. Switch off the heat, keep the oven slightly open allowing it to cool for an hour. When cooled, refrigerate for 6+ hours (or longer), until firm.

In the meantime, prepare the brittle (ahead of time). Preheat the oven to a high temperature and prepare a baking sheet with parchment. Mix the maple syrup and sugar in a small saucepan mixing on low briefly. Stir in the chopped pecans, take off the stove and spread on the tray. Heat until golden, until caramelized, set aside. After cooling completely, cut roughly and store in an airtight container in the freezer.

Release the dessert from the springform and transfer to a platter. Beat the cream to a light consistency, then add on top of the cake leaving a 3-4cm border. Sprinkle the brittle across the surface, then serve with extra pecan brittle alongside.