Discover this Creamy Autumn Cheesecake featuring Crunchy Maple Pecans

Velvety, aromatic and just sweet enough, this delightful dessert is a celebration of fall coziness. I’m not a fan of tinned pumpkin – the taste is bland and thin – so I prefer baking your own pumpkin. The oven’s heat enhances its natural sweetness and reduces extra liquid, yielding a deep, aromatic mash that gives the cheesecake authentic character. Golden nut brittle provides the final flourish: golden, nutty and offering a satisfying crisp complementing the cheesecake’s creamy softness.

Autumn Cheesecake with Maple Pecan Brittle

To make 200g pumpkin puree, cut a medium squash, peeled and seeded into cubes, then roast, lightly covered, at 390F until tender without browning. Blend using a powerful blender.

Prep 10 min
Cook 1 hour 45 minutes
Cool 1 hour
Chill 6 hr+
Serves about 10 people

For the Base

• spiced biscuits
• rich butter, melted, with more for the tin
• a pinch of salt

Creamy Layer

• soft cheese
• fine sugar
• orange zest
• squash mash (see introduction)
• 2 tsp cornflour
• cinnamon spice
• ginger powder
• ¼ tsp ground nutmeg
• hint of cloves
• 2 large eggs, not cold
• 100ml soured cream
• vanilla

Pecan Garnish

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

Heat the oven to 365F and lightly grease the base and sides with a springform pan. Using a processor the ginger nuts until crumbly, then tip into a container. Add the melted butter and salt, stir so the crumbs are evenly damp. Transfer to the prepared pan, even it out, heat until set, then remove and leave to cool.

Reduce the oven temperature to 355F. Meanwhile, put the cream cheese, sugar and orange zest in a stand mixer, mix with the paddle attachment on medium-low to a creamy texture. Incorporate the puree, thickener, and seasonings, and beat on medium-low until combined. Mix in eggs one at a time, mixing thoroughly after each one, next include the soured cream and vanilla, whip until smooth.

Scoop the cheesecake mixture over the cooled biscuit base level it out using a spatula. Give it a gentle shake on the counter to release trapped air, then heat the cheesecake in the middle of the oven for about three-quarters of an hour until the sides are firm with a jiggly middle. Switch off the heat, leave the door ajar and let it cool down for one hour. When cooled, refrigerate for 6+ hours (and up to three days), until firm.

In the meantime, create the topping (in advance). Heat the oven to 410F and prepare a baking sheet using liner. Mix the syrup and sweetener in a pot and stir gently gently until dissolved. Stir in the nuts and salt, then remove from the heat transfer to the sheet. Bake for about eight minutes, until golden and bubbly, then remove and leave to cool. After cooling completely, break into chunks keeping in a container chilled.

Remove the dessert from the pan and transfer to a platter. Beat the cream to soft peaks, then add into the middle of the cheesecake with a clear edge. Add the crunchy bits across the surface, with additional brittle for serving.