Discover this Smooth Autumn Cheesecake with Maple Pecan Brittle

Silky, aromatic and perfectly sweetened, this seasonal treat is a celebration of autumnal comfort. I avoid canned puree – it lacks depth and flavor – so I recommend of roasting your own pumpkin. The oven’s heat coaxes out its natural sweetness and reduces excess moisture, yielding a smooth, flavourful puree which adds authentic character. The maple pecan brittle completes the dessert: caramelized, rich and with just the right amount of crunch against the cheesecake’s creamy softness.

Autumn Cheesecake and Crunchy Pecan Topping

To make about one cup of puree, dice a medium squash, peeled and seeded into cubes, bake, with a cover, at 200C (180C fan) until tender without browning. Blend in a high-speed blender.

Prep 10 minutes
Cook 1 hr 45 min
Cool 1 hr
Chill 6 hr+
Serves 8-10

Crumb Crust

• gingersnap cookies
• 70g unsalted butter, liquefied, plus extra for greasing
• sea salt

Cheesecake Mixture

• full-fat cream cheese
• white sugar
• orange zest
• 200g pumpkin puree (see introduction)
• thickener
• ¾ tsp ground cinnamon
• ½ tsp ground ginger
• freshly grated nutmeg
• ⅛ tsp ground cloves
• room-temperature eggs, not cold
• tangy cream
• pure vanilla

Pecan Garnish

• pure maple syrup
• sugar
• nut pieces, roughly chopped
• sea salt flakes
• whipping cream

Preheat your oven to 185C (165C fan) and lightly grease the base and sides with a springform pan. Using a processor the cookies until crumbly, transfer to a mixing bowl. Add the salty butter, and mix coating the crumbs. Transfer to the greased tin, even it out, heat until set, take out and cool.

Turn down the oven temperature to a lower temp. At the same time, place the cream cheese, sugar and orange zest into a mixer bowl, mix on low speed at a gentle pace to a creamy texture. Incorporate the spiced pumpkin mix, then mix gently well mixed. Add the eggs one at a time, incorporating fully one by one, next include the cream and extract, mix until smooth.

Scoop the cheesecake mixture on to the prepared crust and smooth the top with a small spatula. Lightly tap the pan on a surface to dispel any air bubbles, then heat the cheesecake in the middle of the oven for about three-quarters of an hour until the sides are firm and a soft center. Stop baking, keep the oven slightly open and let it cool down for an hour. After cooling, cool in the fridge (or for days), until completely set.

In the meantime, make the pecan brittle (up to three days ahead). Set the oven to 410F and line a small oven tray using liner. Stir together the ingredients over heat mixing on low until dissolved. Mix the nuts and salt, stop heating and scrape into the lined tray. Cook for 8 minutes, until golden and bubbly, take out and cool. When fully hardened, break into chunks and store in a sealed jar in the freezer.

Open the cake from the pan and transfer to a platter. Beat the cream to soft peaks, then add into the middle of the cheesecake leaving a 3-4cm border. Scatter most of the pecan brittle across the surface, offering more on the side.