Indulge in this Creamy Pumpkin Cheesecake with Maple Pecan Brittle

Silky, aromatic and perfectly sweetened, this delightful dessert embodies autumnal comfort. I’m not a fan of prepared pumpkin – it’s watery and flat-tasting – so I recommend of roasting some butternut or Kent squash. The oven’s heat brings out its natural sweetness and reduces excess moisture, producing a smooth, flavourful puree imparting genuine complexity. A crunchy pecan topping completes the dessert: toasty, flavorful and providing a textural contrast against the cheesecake’s creamy softness.

Autumn Cheesecake with Crunchy Pecan Topping

To make about one cup of puree, dice a medium squash, peeled and seeded into cubes, bake, lightly covered, at 390F cooked through but not colored. Blend using a powerful blender.

Prep a brief 10 minutes
Cook about 1¾ hours
Cool 1 hr
Chill 6 hr+
Serves 8-10

For the Base

• gingersnap cookies
• melted butter, liquefied, plus extra for greasing
• ⅛ tsp fine sea salt

Creamy Layer

• 500g cream cheese
• fine sugar
• citrus peel
• 200g pumpkin puree (prepared earlier)
• 2 tsp cornflour
• cinnamon spice
• ginger powder
• nutmeg
• ⅛ tsp ground cloves
• 2 large eggs, at room temperature
• sour cream
• vanilla

For the Maple Pecan Brittle Topping

• 2 tbsp maple syrup
• 1 tbsp caster sugar
• nut pieces, roughly chopped
• 1 large pinch flaky sea salt
• 150ml double cream

Set the oven at a moderate heat then butter the bottom and edges with a springform pan. Using a processor the cookies to fine crumbs, transfer to a medium bowl. Mix in the salty butter, stir coating the crumbs. Transfer to the buttered container, compact it well, heat until set, set aside to cool.

Reduce the setting to a lower temp. At the same time, add the cheese, sweetener, and zest in a stand mixer, whip using the paddle at a gentle pace until smooth and creamy. Incorporate the spiced pumpkin mix, then mix on medium-low well mixed. Introduce the eggs individually, mixing thoroughly between each addition, follow with the cream and extract, and beat until fully incorporated.

Scoop the pumpkin filling onto the cooled biscuit base level it out with a small spatula. Tap the tin gently on the counter to remove bubbles, then bake the cheesecake centered in the oven for 45 minutes with set edges and a soft center. Turn off the oven, keep the oven slightly open and leave the cheesecake to cool for one hour. After cooling, refrigerate for 6+ hours (and up to three days), until fully chilled.

Meanwhile, prepare the brittle (ahead of time). Heat the oven to 410F cover a tray with parchment. Stir together the ingredients in a small saucepan mixing on low until dissolved. Stir in the chopped pecans, then remove from the heat and scrape into the lined tray. Bake for about eight minutes, until crisp, then remove and leave to cool. When fully hardened, break into chunks and store in an airtight container in the freezer.

Remove the cake from its tin place on a serving dish. Whip the cream to a light consistency, then spoon into the middle of the cheesecake leaving a 3-4cm border. Sprinkle the brittle on top, with additional brittle for serving.