Discover this Silky Pumpkin Cheesecake with Maple Pecan Brittle

Smooth, spiced and not overly sugary, this pumpkin cheesecake embodies autumnal comfort. I avoid canned puree – the taste is bland and thin – so I prefer to roast your own pumpkin. The oven’s heat coaxes out the sweet flavor while evaporating excess moisture, producing a smooth, flavourful puree imparting real depth. The maple pecan brittle provides the final flourish: golden, nutty and with just the right amount of crunch to offset the cheesecake’s creamy softness.

Autumn Cheesecake and Maple Pecan Brittle

Prepare 200g pumpkin puree, chop a medium squash, peeled and seeded into cubes, then roast, loosely covered, in a hot oven cooked through but not colored. Puree using a powerful blender.

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

Base Ingredients

• 200g ginger nut biscuits
• melted butter, softened, and some for coating
• a pinch of salt

Creamy Layer

• full-fat cream cheese
• 150g caster sugar
• orange zest
• 200g pumpkin puree (as described above)
• thickener
• ¾ tsp ground cinnamon
• warm ginger
• nutmeg
• clove spice
• room-temperature eggs, at room temperature
• sour cream
• vanilla

Crunchy Finish

• maple sweetener
• fine sugar
• chopped pecans, coarsely cut
• sea salt flakes
• 150ml double cream

Set the oven to 185C (165C fan) and lightly grease the entire interior with a springform pan. Pulse the cookies until crumbly, then tip into a medium bowl. Add the melted butter and salt, stir coating the crumbs. Tip into the buttered container, press down firmly, heat until set, set aside to cool.

Reduce the heat to 355F. In the meantime, add the base ingredients in a stand mixer, whip on low speed on medium-low until well blended. Add the pumpkin puree, cornflour and spices, then mix on medium-low until incorporated. Mix in eggs individually, mixing thoroughly one by one, then add the cream and extract, and beat until smooth.

Transfer the pumpkin filling over the prepared crust level it out using a spatula. Lightly tap the pan on a surface to release trapped air, then bake the dessert in the middle of the oven for 45 minutes until the edges are set and a soft center. Stop baking, crack the door open allowing it to cool for 60 minutes. When cooled, chill for at least six hours (or longer), until completely set.

In the meantime, create the topping (ahead of time). Heat the oven to a high temperature and prepare a baking sheet using liner. Stir together the syrup and sweetener over heat and stir gently gently for about a minute. Add in the nuts and salt, then remove from the heat and spread on the tray. Cook for 8 minutes, until crisp, set aside. When fully hardened, chop into irregular pieces and store in a container in the freezer.

Open the cheesecake from its tin move to a plate. Whip the cream to a light consistency, then spoon over the center leaving space around. Scatter most of the pecan brittle on top, then serve with extra pecan brittle alongside.