Indulge in a Smooth Autumn Cheesecake featuring Crunchy Maple Pecans

Velvety, spiced and not overly sugary, this seasonal treat captures fall coziness. I’m not a fan of canned puree – it lacks depth and flavor – so I prefer to roast your own pumpkin. Baking enhances the inherent sugars while evaporating extra liquid, resulting in a smooth, flavourful puree imparting genuine complexity. The maple pecan brittle provides the final flourish: toasty, flavorful and offering a satisfying crisp to offset the smooth filling.

Autumn Cheesecake and Maple Pecan Brittle

For about one cup of puree, chop 350-400g peeled, deseeded pumpkin into cubes, bake, with a cover, at 200C (180C fan) until soft but not browned. Process in a high-speed blender.

Prep a brief 10 minutes
Cook 1 hr 45 min
Cool 60 minutes
Chill at least 6 hours
Serves 8-10

For the Base

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

For the Filling

• 500g cream cheese
• 150g caster sugar
• Finely grated zest of 1 orange
• squash mash (prepared earlier)
• cornstarch
• cinnamon spice
• warm ginger
• nutmeg
• ⅛ tsp ground cloves
• 2 large eggs, warmed slightly
• sour cream
• pure vanilla

Crunchy Finish

• pure maple syrup
• sugar
• chopped pecans, in chunks
• a pinch of salt
• 150ml double cream

Set the oven to 185C (165C fan) then butter the base and sides using a cake tin. Pulse the ginger nuts until crumbly, place in a mixing bowl. Mix in the butter and salt, stir coating the crumbs. Place in the prepared pan, compact it well, heat until set, then remove and leave to cool.

Lower the oven temperature to 355F. In the meantime, place the cream cheese, sugar and orange zest in the bowl of an electric mixer, whip with the paddle attachment on medium-low until smooth and creamy. Mix in the puree, thickener, and seasonings, blend at low speed until combined. Introduce the eggs separately, incorporating fully between each addition, then add the soured cream and vanilla, mix until smooth.

Scoop the pumpkin filling on to the cooled biscuit base and smooth the top using a spatula. Lightly tap the pan on the counter to dispel any air bubbles, then bake the cake centered in the oven for 45 minutes with set edges and a soft center. Switch off the heat, crack the door open and let it cool down for one hour. After cooling, refrigerate for 6+ hours (or longer), until completely set.

Meanwhile, make the pecan brittle (in advance). Preheat the oven to 410F and prepare a baking sheet with parchment. Stir together the maple syrup and sugar over heat and heat slowly gently for about a minute. Mix the nuts and salt, stop heating and spread on the tray. Heat until golden, until golden and bubbly, set aside. Once the brittle is completely hard, chop into irregular pieces place in a sealed jar in the freezer.

Release the cake from the pan move to a plate. Whip the cream to a light consistency, then place over the center leaving space around. Add the crunchy bits on top, offering more on the side.