Indulge in this Silky Autumn Cheesecake with Crunchy Maple Pecans

Silky, aromatic and just sweet enough, this pumpkin cheesecake embodies harvest warmth. I’m not a fan of canned puree – the taste is bland and thin – so I prefer to roast your own pumpkin. Baking brings out the sweet flavor removing extra liquid, producing a smooth, flavourful puree imparting authentic character. A crunchy pecan topping completes the dessert: caramelized, rich and with just the right amount of crunch to offset the velvety texture.

Pumpkin Cheesecake and Crunchy Pecan Topping

To make about one cup of puree, chop 350-400g peeled, deseeded pumpkin into chunks, cook, with a cover, at 390F until soft but not browned. Process using a powerful blender.

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

Crumb Crust

• 200g ginger nut biscuits
• rich butter, melted, plus extra for greasing
• a pinch of salt

Creamy Layer

• 500g cream cheese
• 150g caster sugar
• citrus peel
• 200g pumpkin puree (see introduction)
• thickener
• aromatic cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• hint of cloves
• room-temperature eggs, warmed slightly
• 100ml soured cream
• vanilla

For the Maple Pecan Brittle Topping

• maple sweetener
• fine sugar
• 90g pecans, roughly chopped
• 1 large pinch flaky sea salt
• 150ml double cream

Set the oven at a moderate heat and lightly grease the entire interior using a cake tin. Using a processor the ginger nuts to fine crumbs, place in a container. Incorporate the melted butter and salt, stir so the crumbs are evenly damp. Place in the prepared pan, press down firmly, cook briefly, take out and cool.

Lower the heat to 175C (155C fan). Meanwhile, put the base ingredients in a stand mixer, then beat using the paddle slowly to a creamy texture. Add the spiced pumpkin mix, and beat on medium-low until incorporated. Introduce the eggs separately, beating in well after each one, next include the cream and extract, and beat until combined.

Transfer the cheesecake mixture onto the set base and smooth the top using a spatula. Give it a gentle shake on the counter to remove bubbles, then cook the cheesecake on the middle rack for 45 minutes until the sides are firm and the centre is slightly wobbly. Stop baking, keep the oven slightly open and let it cool down for an hour. When cooled, cool in the fridge (or longer), until firm.

In the meantime, prepare the brittle (up to three days ahead). Preheat the oven to 410F and prepare a baking sheet with parchment. Stir together the syrup and sweetener over heat and stir gently on low briefly. Add in the pecans and sea salt, take off the stove and spread on the tray. Heat until golden, until golden and bubbly, then remove and leave to cool. Once the brittle is completely hard, chop into irregular pieces and store in a container frozen.

Release the dessert from the pan move to a plate. Whip the cream to a light consistency, then place into the middle of the cheesecake with a clear edge. Scatter most of the pecan brittle across the surface, then serve with extra pecan brittle alongside.