Savor this Smooth Autumn Cheesecake with Crunchy Maple Pecans

Silky, aromatic and not overly sugary, this delightful dessert embodies autumnal comfort. I skip tinned pumpkin – it’s watery and flat-tasting – so I recommend to roast your own pumpkin. Baking enhances the sweet flavor while evaporating excess moisture, resulting in a rich, tasty base which adds authentic character. The maple pecan brittle provides the final flourish: caramelized, rich and providing a textural contrast complementing the smooth filling.

Autumn Cheesecake with Maple Pecan Brittle

To make about one cup of puree, dice a medium squash, peeled and seeded into chunks, then roast, with a cover, in a hot oven until soft but not browned. Process in a high-speed blender.

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

Base Ingredients

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

Creamy Layer

• soft cheese
• fine sugar
• citrus peel
• homemade puree (prepared earlier)
• thickener
• ¾ tsp ground cinnamon
• warm ginger
• nutmeg
• ⅛ tsp ground cloves
• fresh eggs, warmed slightly
• 100ml soured cream
• vanilla

Crunchy Finish

• maple sweetener
• 1 tbsp caster sugar
• 90g pecans, in chunks
• sea salt flakes
• 150ml double cream

Heat the oven to 185C (165C fan) then butter the base and sides of a 20cm round springform tin. In a food processor the biscuits until crumbly, transfer to a mixing bowl. Incorporate the melted butter and salt, stir coating the crumbs. Place in the greased tin, compact it well, cook briefly, set aside to cool.

Lower the heat to 175C (155C fan). At the same time, put the base ingredients into a mixer bowl, then beat using the paddle slowly until well blended. Mix in the pumpkin puree, cornflour and spices, blend gently until incorporated. Mix in eggs separately, beating in well one by one, follow with the cream and extract, whip until combined.

Pour the cheesecake mixture onto the cooled biscuit base even the surface with a small spatula. Lightly tap the pan on a surface to release trapped air, then bake the cheesecake centered in the oven for about three-quarters of an hour until the edges are set and a soft center. Turn off the oven, keep the oven slightly open and let it cool down for one hour. When cooled, refrigerate for 6+ hours (or longer), until completely set.

While waiting, create the topping (in advance). Set the oven to 410F cover a tray with baking paper. Mix the syrup and sweetener over heat and stir gently on low briefly. Mix the nuts and salt, then remove from the heat transfer to the sheet. Heat until golden, until caramelized, then remove and leave to cool. Once the brittle is completely hard, chop into irregular pieces and store in an airtight container in the freezer.

Remove the cake from the springform move to a plate. Whisk the cream to soft peaks, then spoon into the middle of the cheesecake with a clear edge. Add the crunchy bits on top, offering more on the side.