Savor this Creamy Pumpkin Cheesecake with Maple Pecan Brittle

Silky, flavorful and not overly sugary, this delightful dessert embodies autumnal comfort. I’m not a fan of prepared pumpkin – the taste is bland and thin – so I prefer baking some butternut or Kent squash. Baking brings out the inherent sugars and reduces unwanted water, producing a rich, tasty base imparting genuine complexity. Golden nut brittle completes the dessert: golden, nutty and with just the right amount of crunch complementing the velvety texture.

Autumn Cheesecake and Maple Pecan Brittle

Prepare about one cup of puree, dice a medium squash, peeled and seeded into cubes, then roast, with a cover, at 390F cooked through but not colored. Puree in a high-speed blender.

Prep 10 minutes
Cook 1 hr 45 min
Cool 60 minutes
Chill 6 hr+
Serves 8 to 10

For the Base

• spiced biscuits
• rich butter, softened, plus extra for greasing
• sea salt

Cheesecake Mixture

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

Crunchy Finish

• 2 tbsp maple syrup
• sugar
• chopped pecans, coarsely cut
• sea salt flakes
• heavy cream

Preheat your oven to 185C (165C fan) and lightly grease the entire interior with a springform pan. Using a processor the ginger nuts until crumbly, transfer to a medium bowl. Incorporate the butter and salt, combine coating the crumbs. Tip into the greased tin, press down firmly, cook briefly, set aside to cool.

Turn down the oven temperature to 355F. Meanwhile, add the cheese, sweetener, and zest into a mixer bowl, then beat on low speed slowly until smooth and creamy. Mix in the puree, thickener, and seasonings, and beat gently until incorporated. Mix in eggs separately, mixing thoroughly after each one, follow with the soured cream and vanilla, mix until combined.

Scoop the pumpkin filling over the set base level it out using a spatula. Tap the tin gently on a surface to remove bubbles, then heat the cheesecake in the middle of the oven for 45 minutes with set edges and the centre is slightly wobbly. Turn off the oven, keep the oven slightly open and let it cool down for one hour. After cooling, refrigerate for 6+ hours (or for days), until firm.

In the meantime, make the pecan brittle (ahead of time). Set the oven to 210C (190C fan) and line a small oven tray with parchment. Combine the ingredients in a small saucepan mixing gently until dissolved. Stir in the pecans and sea salt, stop heating transfer to the sheet. Bake for about eight minutes, until caramelized, then remove and leave to cool. Once the brittle is completely hard, chop into irregular pieces and store in an airtight container chilled.

Remove the cheesecake from its tin and transfer to a platter. Whisk the cream to a light consistency, then spoon on top of the cake leaving space around. Add the crunchy bits over the top, with additional brittle for serving.