Discover this Creamy Autumn Cheesecake with Maple Pecan Brittle

Smooth, aromatic and not overly sugary, this seasonal treat is a celebration of autumnal comfort. I skip prepared pumpkin – the taste is bland and thin – so I’ve taken the extra step to roast your own pumpkin. The oven’s heat coaxes out its natural sweetness and reduces extra liquid, producing a rich, tasty base imparting authentic character. Golden nut brittle adds the perfect finish: toasty, flavorful and offering a satisfying crisp complementing the smooth filling.

Autumn Cheesecake with Crunchy Pecan Topping

For the pumpkin base, cut a medium squash, peeled and seeded into cubes, bake, with a cover, in a hot oven cooked through but not colored. Puree using a powerful blender.

Prep 10 minutes
Cook 1 hr 45 min
Cool 1 hr
Chill at least 6 hours
Serves about 10 people

Crumb Crust

• gingersnap cookies
• 70g unsalted butter, liquefied, plus extra for greasing
• a pinch of salt

Creamy Layer

• soft cheese
• 150g caster sugar
• Finely grated zest of 1 orange
• homemade puree (prepared earlier)
• 2 tsp cornflour
• cinnamon spice
• warm ginger
• nutmeg
• hint of cloves
• fresh eggs, warmed slightly
• tangy cream
• vanilla

For the Maple Pecan Brittle Topping

• pure maple syrup
• fine sugar
• nut pieces, roughly chopped
• sea salt flakes
• 150ml double cream

Set the oven to 185C (165C fan) coat the base and sides with a springform pan. Pulse the cookies into crumbs, then tip into a container. Add the melted butter and salt, and mix coating the crumbs. Tip into the greased tin, even it out, cook briefly, then remove and leave to cool.

Lower the oven temperature to 355F. In the meantime, add the base ingredients into a mixer bowl, whip with the paddle attachment on medium-low until well blended. Add the spiced pumpkin mix, and beat gently until combined. Add the eggs one at a time, incorporating fully one by one, follow with the tangy cream and flavoring, mix until combined.

Pour the pumpkin filling on to the set base level it out with a tool. Give it a gentle shake on a worktop to remove bubbles, then cook the dessert centered in the oven for about three-quarters of an hour until the edges are set with a jiggly middle. Switch off the heat, keep the oven slightly open and let it cool down for one hour. Once it’s at room temperature, cool in the fridge (or longer), until firm.

In the meantime, prepare the brittle (ahead of time). Preheat the oven to a high temperature and line a small oven tray using liner. Mix the ingredients over heat and stir gently over a low heat briefly. Mix the chopped pecans, stop heating transfer to the sheet. Heat until golden, until crisp, take out and cool. After cooling completely, break into chunks and store in an airtight container in the freezer.

Release the dessert from the pan move to a plate. Whisk the cream to a light consistency, then place into the middle of the cheesecake leaving a 3-4cm border. Sprinkle the brittle across the surface, offering more on the side.