Savor this Silky Autumn Cheesecake with Crunchy Maple Pecans

Velvety, flavorful and just sweet enough, this delightful dessert embodies fall coziness. I skip canned puree – it lacks depth and flavor – so I prefer of roasting some butternut or Kent squash. Baking brings out the inherent sugars removing unwanted water, yielding a deep, aromatic mash which adds real depth. Golden nut brittle completes the dessert: toasty, flavorful and providing a textural contrast to offset the smooth filling.

Pumpkin Cheesecake with Crunchy Pecan Topping

To make the pumpkin base, cut 350-400g peeled, deseeded pumpkin in sections, bake, loosely covered, in a hot oven until tender without browning. Blend until smooth.

Prep 10 minutes
Cook 1 hour 45 minutes
Cool 1 hr
Chill 6 hr+
Serves 8-10

Crumb Crust

• 200g ginger nut biscuits
• rich butter, melted, plus extra for greasing
• sea salt

For the Filling

• 500g cream cheese
• 150g caster sugar
• Finely grated zest of 1 orange
• 200g pumpkin puree (as described above)
• cornstarch
• cinnamon spice
• warm ginger
• freshly grated nutmeg
• hint of cloves
• 2 large eggs, not cold
• sour cream
• pure vanilla

Crunchy Finish

• maple sweetener
• sugar
• chopped pecans, roughly chopped
• a pinch of salt
• 150ml double cream

Set the oven at a moderate heat then butter the base and sides with a springform pan. Using a processor the ginger nuts to fine crumbs, then tip into a mixing bowl. Mix in the salty butter, combine so the crumbs are evenly damp. Tip into the prepared pan, compact it well, heat until set, set aside to cool.

Lower the oven temperature to 175C (155C fan). Meanwhile, add the cheese, sweetener, and zest in a stand mixer, mix on low speed on medium-low to a creamy texture. Incorporate the puree, thickener, and seasonings, blend on medium-low until incorporated. Introduce the eggs individually, mixing thoroughly one by one, next include the cream and extract, whip until smooth.

Transfer the spiced cream on to the set base level it out with a tool. Lightly tap the pan 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 and a soft center. Switch off the heat, crack the door open and leave the cheesecake to cool for 60 minutes. When cooled, chill for at least six hours (or longer), until completely set.

While waiting, create the topping (in advance). Heat the oven to 410F and line a small oven tray with parchment. Combine the ingredients in a small saucepan and stir gently over a low heat until dissolved. Add in the nuts and salt, then remove from the heat and spread on the tray. Heat until golden, until caramelized, take out and cool. Once the brittle is completely hard, chop into irregular pieces and store in a container frozen.

Remove the dessert from the springform place on a serving dish. Whisk the cream to soft peaks, then add into the middle of the cheesecake leaving space around. Add the crunchy bits across the surface, then serve with extra pecan brittle alongside.