Indulge in this Creamy Autumn Cheesecake featuring Maple Pecan Brittle

Smooth, spiced and just sweet enough, this pumpkin cheesecake captures autumnal comfort. I’m not a fan of prepared pumpkin – it lacks depth and flavor – so I recommend to roast your own pumpkin. The oven’s heat enhances the inherent sugars while evaporating extra liquid, resulting in a smooth, flavourful puree imparting genuine complexity. The maple pecan brittle completes the dessert: golden, nutty and providing a textural contrast to offset the velvety texture.

Autumn Cheesecake and Crunchy Pecan Topping

To make 200g pumpkin puree, dice fresh pumpkin pieces in sections, cook, lightly covered, at 390F cooked through but not colored. Blend using a powerful blender.

Prep 10 minutes
Cook about 1¾ hours
Cool 60 minutes
Chill at least 6 hours
Serves 8 to 10

Base Ingredients

• gingersnap cookies
• rich butter, softened, plus extra for greasing
• ⅛ tsp fine sea salt

Cheesecake Mixture

• full-fat cream cheese
• 150g caster sugar
• orange zest
• 200g pumpkin puree (see introduction)
• thickener
• aromatic cinnamon
• ginger powder
• freshly grated nutmeg
• ⅛ tsp ground cloves
• room-temperature eggs, warmed slightly
• 100ml soured cream
• vanilla

Crunchy Finish

• 2 tbsp maple syrup
• 1 tbsp caster sugar
• 90g pecans, in chunks
• sea salt flakes
• heavy cream

Heat the oven at a moderate heat then butter the base and sides with a springform pan. Using a processor the ginger nuts into crumbs, transfer to a mixing bowl. Mix in the butter and salt, combine until moistened. Place in the buttered container, even it out, bake for 10 minutes, take out and cool.

Turn down the oven temperature to a lower temp. At the same time, add the cream cheese, sugar and orange zest in the bowl of an electric mixer, whip with the paddle attachment at a gentle pace until smooth and creamy. Mix in the pumpkin puree, cornflour and spices, then mix on medium-low until incorporated. Mix in eggs separately, mixing thoroughly one by one, then add the cream and extract, mix until fully incorporated.

Pour the cheesecake mixture onto the cooled biscuit base and smooth the top using a spatula. Give it a gentle shake on a worktop to dispel any air bubbles, then bake the cake in the middle of the oven until set until the sides are firm and the centre is slightly wobbly. Switch off the heat, leave the door ajar allowing it to cool for one hour. When cooled, chill for at least six hours (and up to three days), until completely set.

In the meantime, create the topping (in advance). Preheat the oven to 410F cover a tray with baking paper. Mix the maple syrup and sugar in a small saucepan mixing on low until dissolved. Stir in the chopped pecans, then remove from the heat transfer to the sheet. Cook for 8 minutes, until golden and bubbly, set aside. Once the brittle is completely hard, break into chunks keeping in a sealed jar in the freezer.

Remove the cake from its tin and transfer to a platter. Whip the cream until fluffy, then spoon over the center with a clear edge. Sprinkle the brittle across the surface, then serve with extra pecan brittle alongside.