Savor a Silky Pumpkin Cheesecake featuring Crunchy Maple Pecans

Velvety, flavorful and perfectly sweetened, this pumpkin cheesecake captures autumnal comfort. I’m not a fan of canned puree – it’s watery and flat-tasting – so I’ve taken the extra step of roasting some butternut or Kent squash. Baking enhances the sweet flavor while evaporating unwanted water, yielding a deep, aromatic mash that gives the cheesecake authentic character. Golden nut brittle completes the dessert: toasty, flavorful and offering a satisfying crisp against the cheesecake’s creamy softness.

Autumn Cheesecake with Maple Pecan Brittle

For about one cup of puree, cut fresh pumpkin pieces into chunks, then roast, loosely covered, at 390F cooked through but not colored. Puree until smooth.

Prep a brief 10 minutes
Cook about 1¾ hours
Cool 60 minutes
Chill overnight
Serves about 10 people

Crumb Crust

• spiced biscuits
• rich butter, liquefied, and some for coating
• a pinch of salt

For the Filling

• soft cheese
• 150g caster sugar
• citrus peel
• squash mash (as described above)
• 2 tsp cornflour
• cinnamon spice
• warm ginger
• freshly grated nutmeg
• hint of cloves
• 2 large eggs, at room temperature
• tangy cream
• 1 tsp vanilla extract

Pecan Garnish

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

Heat the oven at a moderate heat and lightly grease the base and sides with a springform pan. In a food processor the ginger nuts to fine crumbs, transfer to a medium bowl. Mix in the salty butter, combine until moistened. Transfer to the prepared pan, even it out, bake for 10 minutes, then remove and leave to cool.

Reduce the heat to 175C (155C fan). Meanwhile, place the base ingredients in the bowl of an electric mixer, then beat on low speed at a gentle pace to a creamy texture. Incorporate the spiced pumpkin mix, blend gently well mixed. Add the eggs individually, mixing thoroughly after each one, follow with the tangy cream and flavoring, whip until fully incorporated.

Pour the spiced cream over the prepared crust even the surface with a tool. Lightly tap the pan on a worktop to release trapped air, then cook the cheesecake centered in the oven for 45 minutes with set edges and the centre is slightly wobbly. Switch off the heat, leave the door ajar and leave the cheesecake to cool for an hour. Once it’s at room temperature, chill for at least six hours (or longer), until completely set.

Meanwhile, create the topping (up to three days ahead). Preheat the oven to 410F and line a small oven tray with parchment. Mix the maple syrup and sugar in a small saucepan and stir gently on low until dissolved. Stir in the nuts and 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. After cooling completely, break into chunks and store in a container frozen.

Remove the dessert from the springform move to a plate. Whisk the cream until fluffy, then add into the middle of the cheesecake leaving a 3-4cm border. Scatter most of the pecan brittle on top, offering more on the side.