Discover a Creamy Pumpkin Cheesecake featuring Crunchy Maple Pecans

Smooth, spiced and perfectly sweetened, this pumpkin cheesecake is a celebration of autumnal comfort. I skip canned puree – it’s watery and flat-tasting – so I prefer to roast some butternut or Kent squash. Baking enhances the inherent sugars while evaporating excess moisture, producing a rich, tasty base which adds authentic character. A crunchy pecan topping completes the dessert: toasty, flavorful and offering a satisfying crisp to offset the smooth filling.

Autumn Cheesecake with Maple Pecan Brittle

To make about one cup of puree, cut fresh pumpkin pieces in sections, then roast, with a cover, in a hot oven until tender without browning. Blend in a high-speed blender.

Prep 10 minutes
Cook about 1¾ hours
Cool 60 minutes
Chill at least 6 hours
Serves about 10 people

Base Ingredients

• gingersnap cookies
• melted butter, softened, plus extra for greasing
• a pinch of salt

Cheesecake Mixture

• 500g cream cheese
• white sugar
• citrus peel
• 200g pumpkin puree (see introduction)
• thickener
• ¾ tsp ground cinnamon
• ½ tsp ground ginger
• freshly grated nutmeg
• hint of cloves
• 2 large eggs, at room temperature
• tangy cream
• pure vanilla

Crunchy Finish

• 2 tbsp maple syrup
• 1 tbsp caster sugar
• chopped pecans, roughly chopped
• a pinch of salt
• heavy cream

Heat the oven to 185C (165C fan) and lightly grease the base and sides using a cake tin. Using a processor the biscuits until crumbly, transfer to a medium bowl. Add the melted butter and salt, combine so the crumbs are evenly damp. Transfer to the buttered container, press down firmly, cook briefly, set aside to cool.

Reduce the oven temperature to a lower temp. At the same time, put the base ingredients in the bowl of an electric mixer, mix with the paddle attachment at a gentle pace until well blended. Mix in the puree, thickener, and seasonings, then mix at low speed until incorporated. Add the eggs separately, incorporating fully one by one, next include the cream and extract, whip until combined.

Scoop the cheesecake mixture on to the set base level it out with a small spatula. Give it a gentle shake on the counter to release trapped air, then cook the dessert in the middle of the oven until set with set edges with a jiggly middle. Stop baking, crack the door open and leave the cheesecake to cool for an hour. When cooled, refrigerate for 6+ hours (or longer), until completely set.

Meanwhile, prepare the brittle (ahead of time). Set the oven to 210C (190C fan) cover a tray with parchment. Stir together the ingredients in a small saucepan and heat slowly over a low heat until dissolved. Mix the chopped pecans, take off the stove and scrape into the lined tray. Heat until golden, until caramelized, take out and cool. Once the brittle is completely hard, chop into irregular pieces place in a sealed jar chilled.

Remove the cake from the springform place on a serving dish. Whisk the cream to a light consistency, then add over the center with a clear edge. Sprinkle the brittle over the top, then serve with extra pecan brittle alongside.