Savor a Silky Autumn Cheesecake with Crunchy Maple Pecans

Silky, spiced and perfectly sweetened, this delightful dessert captures harvest warmth. I’m not a fan of prepared pumpkin – it lacks depth and flavor – so I prefer baking your own pumpkin. Baking enhances the sweet flavor removing unwanted water, resulting in a deep, aromatic mash which adds real depth. Golden nut brittle completes the dessert: golden, nutty and offering a satisfying crisp to offset the velvety texture.

Pumpkin Cheesecake and Maple Pecan Brittle

For about one cup of puree, cut 350-400g peeled, deseeded pumpkin into cubes, cook, with a cover, in a hot oven until soft but not browned. Blend until smooth.

Prep a brief 10 minutes
Cook about 1¾ hours
Cool 1 hour
Chill at least 6 hours
Serves about 10 people

For the Base

• 200g ginger nut biscuits
• 70g unsalted butter, liquefied, plus extra for greasing
• sea salt

Creamy Layer

• full-fat cream cheese
• white sugar
• citrus peel
• 200g pumpkin puree (as described above)
• thickener
• cinnamon spice
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• clove spice
• room-temperature eggs, not cold
• sour cream
• vanilla

Crunchy Finish

• pure maple syrup
• sugar
• nut pieces, coarsely cut
• sea salt flakes
• whipping cream

Set the oven to 185C (165C fan) coat the entire interior with a springform pan. Using a processor the biscuits until crumbly, transfer to a mixing bowl. Incorporate the melted butter and salt, stir coating the crumbs. Tip into the greased tin, press down firmly, bake for 10 minutes, then remove and leave to cool.

Turn down the setting to 175C (155C fan). In the meantime, put the cheese, sweetener, and zest in the bowl of an electric mixer, then beat on low speed at a gentle pace to a creamy texture. Mix in the puree, thickener, and seasonings, then mix at low speed until combined. Introduce the eggs one at a time, mixing thoroughly between each addition, then add the tangy cream and flavoring, mix until combined.

Transfer the cheesecake mixture onto the set base and smooth the top with a tool. Tap the tin gently on a surface to release trapped air, then heat the cake in the middle of the oven for 45 minutes until the edges are set and the centre is slightly wobbly. Switch off the heat, keep the oven slightly open allowing it to cool for one hour. After cooling, cool in the fridge (or longer), until fully chilled.

In the meantime, prepare the brittle (up to three days ahead). Set the oven to 410F and line a small oven tray with baking paper. Mix the maple syrup and sugar in a pot and stir gently on low briefly. Add in the nuts and salt, then remove from the heat transfer to the sheet. Bake for about eight minutes, until crisp, take out and cool. After cooling completely, cut roughly and store in a sealed jar frozen.

Remove the dessert from the pan place on a serving dish. Whip the cream until fluffy, then add on top of the cake leaving a 3-4cm border. Sprinkle the brittle over the top, then serve with extra pecan brittle alongside.