Discover a Silky Pumpkin Cheesecake with Crunchy Maple Pecans

Smooth, spiced and just sweet enough, this delightful dessert captures autumnal comfort. I’m not a fan of prepared pumpkin – it lacks depth and flavor – so I prefer to roast some butternut or Kent squash. Roasting coaxes out the sweet flavor removing excess moisture, yielding a smooth, flavourful puree which adds real depth. Golden nut brittle provides the final flourish: golden, nutty and with just the right amount of crunch complementing the smooth filling.

Autumn Cheesecake with Crunchy Pecan Topping

Prepare the pumpkin base, cut a medium squash, peeled and seeded in sections, cook, with a cover, at 200C (180C fan) until soft but not browned. Process using a powerful blender.

Prep a brief 10 minutes
Cook 1 hr 45 min
Cool 1 hour
Chill overnight
Serves 8 to 10

Base Ingredients

• spiced biscuits
• 70g unsalted butter, softened, with more for the tin
• ⅛ tsp fine sea salt

For the Filling

• full-fat cream cheese
• fine sugar
• orange zest
• homemade puree (as described above)
• cornstarch
• aromatic cinnamon
• ½ tsp ground ginger
• freshly grated nutmeg
• hint of cloves
• fresh eggs, warmed slightly
• sour cream
• vanilla

For the Maple Pecan Brittle Topping

• 2 tbsp maple syrup
• fine sugar
• chopped pecans, in chunks
• a pinch of salt
• 150ml double cream

Set the oven to 365F and lightly grease the bottom and edges with a springform pan. Using a processor the ginger nuts into crumbs, transfer to a medium bowl. Mix in the melted butter and salt, combine until moistened. Tip into the prepared pan, compact it well, heat until set, set aside to cool.

Turn down the heat to a lower temp. In the meantime, add the base ingredients in the bowl of an electric mixer, mix using the paddle slowly to a creamy texture. Mix in the puree, thickener, and seasonings, and beat gently well mixed. Introduce the eggs one at a time, incorporating fully after each one, next include the tangy cream and flavoring, and beat until smooth.

Scoop the spiced cream over the set base level it out with a small spatula. Tap the tin gently on the counter to release trapped air, then cook the cheesecake in the middle of the oven for about three-quarters of an hour until the edges are set and the centre is slightly wobbly. Stop baking, keep the oven slightly open and leave the cheesecake to cool for 60 minutes. When cooled, cool in the fridge (or for days), until firm.

In the meantime, make the pecan brittle (up to three days ahead). Set the oven to a high temperature and line a small oven tray with parchment. Mix the maple syrup and sugar over heat and stir gently gently briefly. Add in the nuts and salt, then remove from the heat and spread on the tray. Cook for 8 minutes, until caramelized, set aside. When fully hardened, cut roughly and store in a sealed jar in the freezer.

Remove the dessert from the pan and transfer to a platter. Whisk the cream to a light consistency, then add over the center leaving a 3-4cm border. Add the crunchy bits over the top, offering more on the side.