Indulge in this Smooth Autumn Cheesecake featuring Crunchy Maple Pecans

Velvety, aromatic and perfectly sweetened, 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 recommend to roast fresh squash varieties. The oven’s heat coaxes out its natural sweetness removing unwanted water, resulting in a deep, aromatic mash that gives the cheesecake real depth. A crunchy pecan topping provides the final flourish: caramelized, rich and offering a satisfying crisp to offset the smooth filling.

Pumpkin Cheesecake with Crunchy Pecan Topping

Prepare about one cup of puree, chop fresh pumpkin pieces in sections, cook, lightly covered, at 200C (180C fan) until soft but not browned. Process using a powerful blender.

Prep 10 min
Cook 1 hour 45 minutes
Cool 1 hr
Chill overnight
Serves 8 to 10

Base Ingredients

• spiced biscuits
• melted butter, liquefied, and some for coating
• a pinch of salt

Creamy Layer

• soft cheese
• white sugar
• Finely grated zest of 1 orange
• 200g pumpkin puree (see introduction)
• 2 tsp cornflour
• ¾ tsp ground cinnamon
• ginger powder
• nutmeg
• ⅛ tsp ground cloves
• room-temperature eggs, warmed slightly
• sour cream
• 1 tsp vanilla extract

For the Maple Pecan Brittle Topping

• 2 tbsp maple syrup
• 1 tbsp caster sugar
• nut pieces, coarsely cut
• sea salt flakes
• 150ml double cream

Set the oven at a moderate heat and lightly grease the bottom and edges using a cake tin. Pulse the biscuits to fine crumbs, place in a container. Add the salty butter, and mix so the crumbs are evenly damp. Transfer to the greased tin, even it out, cook briefly, set aside to cool.

Lower the oven temperature to 355F. Meanwhile, add the base ingredients in the bowl of an electric mixer, whip using the paddle slowly until well blended. Mix in the spiced pumpkin mix, and beat at low speed until combined. Add the eggs one at a time, beating in well after each one, follow with the soured cream and vanilla, and beat until fully incorporated.

Pour the spiced cream on to the set base even the surface with a tool. Tap the tin gently on the counter to release trapped air, then heat the cheesecake centered in the oven until set until the sides are firm with a jiggly middle. Switch off the heat, crack the door open and leave the cheesecake to cool for one hour. After cooling, cool in the fridge (and up to three days), until completely set.

In the meantime, prepare the brittle (up to three days ahead). Heat the oven to a high temperature and prepare a baking sheet with baking paper. Stir together the syrup and sweetener in a small saucepan mixing gently until dissolved. Stir in the pecans and sea salt, stop heating and spread on the tray. Bake for about eight minutes, until golden and bubbly, set aside. When fully hardened, chop into irregular pieces keeping in a container in the freezer.

Release the dessert from the pan and transfer to a platter. Whip the cream until fluffy, then spoon over the center leaving space around. Add the crunchy bits across the surface, then serve with extra pecan brittle alongside.