Discover this Creamy Autumn Cheesecake featuring Maple Pecan Brittle

Smooth, spiced and just sweet enough, this pumpkin cheesecake is a celebration of autumnal comfort. I avoid canned puree – it lacks depth and flavor – so I prefer to roast some butternut or Kent squash. The oven’s heat coaxes out the sweet flavor and reduces excess moisture, yielding a smooth, flavourful puree which adds real depth. Golden nut brittle completes the dessert: golden, nutty and with just the right amount of crunch to offset the cheesecake’s creamy softness.

Autumn Cheesecake and Crunchy Pecan Topping

Prepare about one cup of puree, chop 350-400g peeled, deseeded pumpkin in sections, cook, with a cover, at 200C (180C fan) until soft but not browned. Puree in a high-speed blender.

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

Crumb Crust

• 200g ginger nut biscuits
• rich butter, liquefied, with more for the tin
• ⅛ tsp fine sea salt

For the Filling

• full-fat cream cheese
• white sugar
• Finely grated zest of 1 orange
• squash mash (see introduction)
• 2 tsp cornflour
• ¾ tsp ground cinnamon
• warm ginger
• freshly grated nutmeg
• clove spice
• fresh eggs, warmed slightly
• tangy cream
• vanilla

Crunchy Finish

• 2 tbsp maple syrup
• 1 tbsp caster sugar
• nut pieces, in chunks
• sea salt flakes
• whipping cream

Heat the oven to 365F and lightly grease the base and sides of a 20cm round springform tin. In a food processor the cookies into crumbs, then tip into a container. Add the melted butter and salt, stir so the crumbs are evenly damp. Tip into the buttered container, compact it well, bake for 10 minutes, set aside to cool.

Turn down the setting to 355F. Meanwhile, put the cheese, sweetener, and zest into a mixer bowl, mix on low speed slowly until well blended. Add the puree, thickener, and seasonings, blend gently until incorporated. Mix in eggs separately, incorporating fully between each addition, then add the soured cream and vanilla, and beat until combined.

Pour the cheesecake mixture on to the cooled biscuit base even the surface with a tool. Lightly tap the pan on a surface to dispel any air bubbles, then cook the cheesecake in the middle of the oven for 45 minutes until the edges are set with a jiggly middle. Turn off the oven, crack the door open allowing it to cool for one hour. After cooling, refrigerate for 6+ hours (and up to three days), until fully chilled.

Meanwhile, create the topping (in advance). Preheat the oven to a high temperature and prepare a baking sheet using liner. Mix the syrup and sweetener over heat mixing over a low heat until dissolved. Mix the nuts and salt, stop heating and scrape into the lined tray. Heat until golden, until caramelized, take out and cool. When fully hardened, chop into irregular pieces place in an airtight container frozen.

Remove the dessert from its tin and transfer to a platter. Beat the cream to a light consistency, then place into the middle of the cheesecake leaving a 3-4cm border. Scatter most of the pecan brittle across the surface, offering more on the side.