Savor a Silky Autumn Cheesecake featuring Maple Pecan Brittle

Smooth, flavorful and not overly sugary, this delightful dessert captures harvest warmth. I skip prepared pumpkin – it lacks depth and flavor – so I prefer baking fresh squash varieties. Baking brings out its natural sweetness while evaporating excess moisture, resulting in a rich, tasty base imparting authentic character. Golden nut brittle adds the perfect finish: golden, nutty and providing a textural contrast to offset the cheesecake’s creamy softness.

Autumn Cheesecake and Maple Pecan Brittle

To make about one cup of puree, chop 350-400g peeled, deseeded pumpkin into chunks, bake, lightly covered, in a hot oven until soft but not browned. Blend using a powerful blender.

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

For the Base

• gingersnap cookies
• 70g unsalted butter, softened, with more for the tin
• a pinch of salt

Cheesecake Mixture

• soft cheese
• white sugar
• orange zest
• homemade puree (see introduction)
• thickener
• cinnamon spice
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves
• fresh eggs, warmed slightly
• tangy cream
• vanilla

For the Maple Pecan Brittle Topping

• maple sweetener
• 1 tbsp caster sugar
• chopped pecans, roughly chopped
• sea salt flakes
• 150ml double cream

Set the oven to 365F then butter the entire interior of a 20cm round springform tin. Pulse the ginger nuts to fine crumbs, then tip into a mixing bowl. Add the melted butter and salt, stir until moistened. Transfer to the prepared pan, compact it well, bake for 10 minutes, take out and cool.

Turn down the heat to a lower temp. Meanwhile, place the base ingredients in a stand mixer, mix on low speed at a gentle pace to a creamy texture. Mix in the spiced pumpkin mix, then mix at low speed until combined. Add the eggs one at a time, mixing thoroughly after each one, next include the tangy cream and flavoring, and beat until fully incorporated.

Pour the spiced cream on to the prepared crust and smooth the top with a small spatula. Give it a gentle shake on a surface to dispel any air bubbles, then cook the cake on the middle rack for about three-quarters of an hour until the edges are set with a jiggly middle. Stop baking, crack the door open and let it cool down for one hour. After cooling, chill for at least six hours (or longer), until completely set.

Meanwhile, make the pecan brittle (in advance). Heat the oven to a high temperature and line a small oven tray with baking paper. Mix the maple syrup and sugar over heat mixing over a low heat for about a minute. Stir in the chopped pecans, take off the stove and spread on the tray. Bake for about eight minutes, until caramelized, take out and cool. When fully hardened, cut roughly and store in a sealed jar in the freezer.

Remove the cake from its tin move to a plate. Beat the cream to soft peaks, then add on top of the cake leaving a 3-4cm border. Sprinkle the brittle over the top, offering more on the side.