Discover this Silky Autumn Cheesecake with Maple Pecan Brittle

Velvety, flavorful and not overly sugary, this seasonal treat is a celebration of fall coziness. I avoid prepared pumpkin – it’s watery and flat-tasting – so I’ve taken the extra step baking fresh squash varieties. Baking brings out the inherent sugars and reduces unwanted water, yielding a deep, aromatic mash which adds authentic character. A crunchy pecan topping provides the final flourish: golden, nutty and offering a satisfying crisp to offset the velvety texture.

Autumn Cheesecake and Maple Pecan Brittle

For 200g pumpkin puree, dice a medium squash, peeled and seeded into cubes, then roast, with a cover, in a hot oven cooked through but not colored. Puree in a high-speed blender.

Prep 10 min
Cook 1 hr 45 min
Cool 60 minutes
Chill at least 6 hours
Serves about 10 people

For the Base

• spiced biscuits
• melted butter, liquefied, with more for the tin
• sea salt

Creamy Layer

• full-fat cream cheese
• fine sugar
• citrus peel
• squash mash (prepared earlier)
• 2 tsp cornflour
• ¾ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• hint of cloves
• 2 large eggs, not cold
• 100ml soured cream
• pure vanilla

Pecan Garnish

• maple sweetener
• fine sugar
• chopped pecans, in chunks
• 1 large pinch flaky sea salt
• heavy cream

Set the oven to 185C (165C fan) and lightly grease the base and sides of a 20cm round springform tin. In a food processor the cookies until crumbly, place in a mixing bowl. Mix in the butter and salt, stir coating the crumbs. Tip into the buttered container, even it out, cook briefly, set aside to cool.

Lower the oven temperature to 355F. At the same time, place the cream cheese, sugar and orange zest into a mixer bowl, whip on low speed on medium-low until well blended. Incorporate the pumpkin puree, cornflour and spices, blend at low speed well mixed. Introduce the eggs one at a time, beating in well one by one, then add the cream and extract, whip until combined.

Transfer the cheesecake mixture onto the cooled biscuit base and smooth the top with a small spatula. Lightly tap the pan on a worktop to dispel any air bubbles, then heat the cake centered in the oven for 45 minutes until the edges are set and the centre is slightly wobbly. Turn off the oven, leave the door ajar and leave the cheesecake to cool for an hour. When cooled, cool in the fridge (or for days), until fully chilled.

Meanwhile, make the pecan brittle (ahead of time). Heat the oven to 210C (190C fan) cover a tray using liner. Mix the maple syrup and sugar in a small saucepan mixing on low until dissolved. Mix the pecans and sea salt, take off the stove and spread on the tray. Bake for about eight minutes, until golden and bubbly, then remove and leave to cool. When fully hardened, break into chunks keeping in a container in the freezer.

Open the dessert from the springform place on a serving dish. Whisk the cream to soft peaks, then add over the center leaving space around. Scatter most of the pecan brittle across the surface, then serve with extra pecan brittle alongside.