Indulge in a Silky Autumn Cheesecake featuring Maple Pecan Brittle

Velvety, flavorful and not overly sugary, this delightful dessert is a celebration of fall coziness. I avoid prepared pumpkin – the taste is bland and thin – so I prefer baking fresh squash varieties. Baking enhances its natural sweetness removing excess moisture, resulting in a smooth, flavourful puree which adds genuine complexity. A crunchy pecan topping provides the final flourish: golden, nutty and with just the right amount of crunch against the smooth filling.

Pumpkin Cheesecake with Crunchy Pecan Topping

For the pumpkin base, chop a medium squash, peeled and seeded into chunks, bake, lightly covered, at 390F cooked through but not colored. Blend in a high-speed blender.

Prep a brief 10 minutes
Cook about 1¾ hours
Cool 1 hr
Chill at least 6 hours
Serves 8-10

For the Base

• 200g ginger nut biscuits
• 70g unsalted butter, softened, plus extra for greasing
• ⅛ tsp fine sea salt

Cheesecake Mixture

• soft cheese
• white sugar
• citrus peel
• squash mash (prepared earlier)
• 2 tsp cornflour
• ¾ tsp ground cinnamon
• ginger powder
• nutmeg
• ⅛ tsp ground cloves
• fresh eggs, not cold
• tangy cream
• 1 tsp vanilla extract

Pecan Garnish

• 2 tbsp maple syrup
• fine sugar
• chopped pecans, coarsely cut
• sea salt flakes
• heavy cream

Heat the oven to 365F then butter the bottom and edges with a springform pan. Pulse the biscuits until crumbly, place in a mixing bowl. Mix in the salty butter, stir until moistened. Transfer to the buttered container, compact it well, heat until set, take out and cool.

Reduce the heat to 355F. At the same time, add the cream cheese, sugar and orange zest in the bowl of an electric mixer, whip with the paddle attachment at a gentle pace until smooth and creamy. Mix in the puree, thickener, and seasonings, blend at low speed until combined. Add the eggs one at a time, incorporating fully after each one, next include the tangy cream and flavoring, and beat until combined.

Transfer the cheesecake mixture on to the cooled biscuit base level it out with a tool. Give it a gentle shake on a worktop to dispel any air bubbles, then heat the cake on the middle rack for 45 minutes until the sides are firm with a jiggly middle. Turn off the oven, leave the door ajar and let it cool down for an hour. Once it’s at room temperature, refrigerate for 6+ hours (or for days), until completely set.

Meanwhile, make the pecan brittle (ahead of time). Preheat the oven to a high temperature cover a tray using liner. Mix the maple syrup and sugar over heat mixing gently briefly. Stir in the pecans and sea salt, then remove from the heat and scrape into the lined tray. Heat until golden, until golden and bubbly, take out and cool. When fully hardened, cut roughly and store in a container frozen.

Open the dessert from the springform and transfer to a platter. Whip the cream to soft peaks, then add into the middle of the cheesecake leaving space around. Scatter most of the pecan brittle across the surface, with additional brittle for serving.