Savor this Smooth Pumpkin Cheesecake featuring Maple Pecan Brittle

Smooth, aromatic and perfectly sweetened, this seasonal treat is a celebration of harvest warmth. I avoid prepared pumpkin – it’s watery and flat-tasting – so I prefer baking fresh squash varieties. Baking coaxes out its natural sweetness while evaporating unwanted water, resulting in a rich, tasty base which adds authentic character. A crunchy pecan topping provides the final flourish: toasty, flavorful and providing a textural contrast to offset the smooth filling.

Autumn Cheesecake and Crunchy Pecan Topping

Prepare about one cup of puree, cut fresh pumpkin pieces in sections, cook, loosely covered, at 390F until tender without browning. Puree until smooth.

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

For the Base

• 200g ginger nut biscuits
• rich butter, liquefied, with more for the tin
• sea salt

For the Filling

• soft cheese
• 150g caster sugar
• Finely grated zest of 1 orange
• homemade puree (see introduction)
• 2 tsp cornflour
• cinnamon spice
• warm ginger
• nutmeg
• hint of cloves
• room-temperature eggs, not cold
• sour cream
• pure vanilla

Pecan Garnish

• maple sweetener
• sugar
• nut pieces, roughly chopped
• sea salt flakes
• heavy cream

Set the oven at a moderate heat and lightly grease the base and sides with a springform pan. Pulse the biscuits to fine crumbs, transfer to a mixing bowl. Add the melted butter and salt, combine so the crumbs are evenly damp. Transfer to the prepared pan, press down firmly, heat until set, set aside to cool.

Turn down the oven temperature to 175C (155C fan). Meanwhile, place the cheese, sweetener, and zest in a stand mixer, whip on low speed on medium-low to a creamy texture. Add the spiced pumpkin mix, then mix at low speed until combined. Introduce the eggs separately, mixing thoroughly one by one, follow with the soured cream and vanilla, mix until combined.

Transfer the cheesecake mixture onto the prepared crust level it out with a small spatula. Lightly tap the pan on a worktop to release trapped air, then heat the cake centered in the oven for 45 minutes with set edges and the centre is slightly wobbly. Stop baking, crack the door open and let it cool down for an hour. When cooled, refrigerate for 6+ hours (or for days), until firm.

In the meantime, make the pecan brittle (in advance). Preheat the oven to a high temperature cover a tray using liner. Mix the ingredients in a pot and heat slowly on low for about a minute. Stir in the pecans and sea salt, then remove from the heat transfer to the sheet. Bake for about eight minutes, until crisp, set aside. Once the brittle is completely hard, chop into irregular pieces and store in a sealed jar chilled.

Remove the cheesecake from the springform and transfer to a platter. Whip the cream until fluffy, then spoon on top of the cake leaving a 3-4cm border. Scatter most of the pecan brittle across the surface, then serve with extra pecan brittle alongside.