Savor a Silky Autumn Cheesecake featuring Maple Pecan Brittle

Velvety, aromatic and perfectly sweetened, this delightful dessert embodies fall coziness. I’m not a fan of tinned pumpkin – the taste is bland and thin – so I’ve taken the extra step to roast your own pumpkin. Baking brings out its natural sweetness and reduces excess moisture, yielding a deep, aromatic mash imparting real depth. The maple pecan brittle adds the perfect finish: toasty, flavorful and providing a textural contrast complementing the smooth filling.

Autumn Cheesecake and Crunchy Pecan Topping

To make about one cup of puree, chop 350-400g peeled, deseeded pumpkin into chunks, cook, with a cover, at 200C (180C fan) until soft but not browned. Process using a powerful blender.

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

Crumb Crust

• gingersnap cookies
• melted butter, softened, with more for the tin
• ⅛ tsp fine sea salt

For the Filling

• soft cheese
• fine sugar
• citrus peel
• squash mash (prepared earlier)
• cornstarch
• cinnamon spice
• ginger powder
• freshly grated nutmeg
• clove spice
• room-temperature eggs, not cold
• tangy cream
• 1 tsp vanilla extract

For the Maple Pecan Brittle Topping

• 2 tbsp maple syrup
• sugar
• nut pieces, in chunks
• a pinch of salt
• 150ml double cream

Preheat your oven to 365F coat the entire interior using a cake tin. In a food processor the biscuits to fine crumbs, transfer to a mixing bowl. Incorporate the butter and salt, combine coating the crumbs. Transfer to the greased tin, compact it well, heat until set, set aside to cool.

Turn down the oven temperature to 355F. In the meantime, place the cheese, sweetener, and zest in a stand mixer, mix on low speed slowly to a creamy texture. Mix in the puree, thickener, and seasonings, blend on medium-low well mixed. Add the eggs one at a time, beating in well between each addition, next include the tangy cream and flavoring, whip until combined.

Scoop the cheesecake mixture over the prepared crust and smooth the top with a tool. Tap the tin gently on the counter to dispel any air bubbles, then cook the cake centered in the oven for about three-quarters of an hour with set edges with a jiggly middle. Stop baking, crack the door open and let it cool down for one hour. After cooling, cool in the fridge (and up to three days), until completely set.

Meanwhile, create the topping (in advance). Set the oven to a high temperature cover a tray with parchment. Combine the ingredients in a small saucepan mixing on low for about a minute. Mix the nuts and salt, take off the stove transfer to the sheet. Heat until golden, until crisp, take out and cool. Once the brittle is completely hard, break into chunks and store in a sealed jar in the freezer.

Open the dessert from the pan place on a serving dish. Whip the cream to a light consistency, then spoon into the middle of the cheesecake with a clear edge. Sprinkle the brittle on top, then serve with extra pecan brittle alongside.