Savor a Silky Autumn Cheesecake featuring Maple Pecan Brittle

Smooth, aromatic and not overly sugary, this seasonal treat embodies autumnal comfort. I’m not a fan of tinned pumpkin – it lacks depth and flavor – so I prefer to roast some butternut or Kent squash. Baking enhances the inherent sugars while evaporating excess moisture, yielding a smooth, flavourful puree that gives the cheesecake genuine complexity. The maple pecan brittle adds the perfect finish: caramelized, rich and with just the right amount of crunch to offset the smooth filling.

Autumn Cheesecake and Crunchy Pecan Topping

For about one cup of puree, chop fresh pumpkin pieces into chunks, then roast, loosely covered, at 200C (180C fan) until soft but not browned. Puree using a powerful blender.

Prep 10 min
Cook about 1¾ hours
Cool 1 hour
Chill 6 hr+
Serves 8-10

Crumb Crust

• spiced biscuits
• 70g unsalted butter, melted, and some for coating
• ⅛ tsp fine sea salt

Cheesecake Mixture

• full-fat cream cheese
• white sugar
• citrus peel
• 200g pumpkin puree (as described above)
• thickener
• aromatic cinnamon
• ginger powder
• nutmeg
• hint of cloves
• room-temperature eggs, not cold
• tangy cream
• pure vanilla

For the Maple Pecan Brittle Topping

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

Heat the oven at a moderate heat coat the base and sides of a 20cm round springform tin. Using a processor the cookies until crumbly, place in a mixing bowl. Mix in the butter and salt, and mix so the crumbs are evenly damp. Transfer to the prepared pan, press down firmly, bake for 10 minutes, set aside to cool.

Reduce the heat to 355F. Meanwhile, place the base ingredients in a stand mixer, then beat using the paddle at a gentle pace until well blended. Mix in the spiced pumpkin mix, and beat gently until incorporated. Mix in eggs separately, incorporating fully one by one, then add the tangy cream and flavoring, whip until fully incorporated.

Pour the pumpkin filling over the set base and smooth the top using a spatula. Give it a gentle shake on the counter to release trapped air, then heat the dessert in the middle of the oven for about three-quarters of an hour until the edges are set and a soft center. Switch off the heat, crack the door open and let it cool down for one hour. Once it’s at room temperature, refrigerate for 6+ hours (and up to three days), until firm.

While waiting, make the pecan brittle (ahead of time). Heat the oven to 410F and prepare a baking sheet using liner. Combine the maple syrup and sugar in a pot and stir gently on low until dissolved. Mix the nuts and salt, then remove from the heat and spread on the tray. Bake for about eight minutes, until golden and bubbly, set aside. When fully hardened, cut roughly place in a sealed jar chilled.

Open the dessert from the springform move to a plate. Whip the cream until fluffy, then add on top of the cake leaving space around. Sprinkle the brittle over the top, with additional brittle for serving.