Discover a Silky Autumn Cheesecake featuring Crunchy Maple Pecans

Velvety, flavorful and perfectly sweetened, this seasonal treat is a celebration of autumnal comfort. I’m not a fan of tinned pumpkin – it lacks depth and flavor – so I’ve taken the extra step to roast your own pumpkin. Roasting coaxes out the inherent sugars removing unwanted water, resulting in a deep, aromatic mash imparting real depth. Golden nut brittle provides the final flourish: golden, nutty and offering a satisfying crisp against the smooth filling.

Autumn Cheesecake and Crunchy Pecan Topping

To make the pumpkin base, cut fresh pumpkin pieces into chunks, cook, with a cover, at 390F until soft but not browned. Puree until smooth.

Prep a brief 10 minutes
Cook 1 hr 45 min
Cool 60 minutes
Chill overnight
Serves 8 to 10

Crumb Crust

• gingersnap cookies
• rich butter, melted, and some for coating
• sea salt

Creamy Layer

• soft cheese
• fine sugar
• Finely grated zest of 1 orange
• squash mash (as described above)
• 2 tsp cornflour
• aromatic cinnamon
• warm ginger
• nutmeg
• ⅛ tsp ground cloves
• room-temperature eggs, warmed slightly
• tangy cream
• vanilla

Crunchy Finish

• 2 tbsp maple syrup
• fine sugar
• 90g pecans, coarsely cut
• 1 large pinch flaky sea salt
• 150ml double cream

Set the oven to 365F and lightly grease the base and sides of a 20cm round springform tin. In a food processor the cookies to fine crumbs, place in a container. Mix in the melted butter and salt, stir coating the crumbs. Place in the greased tin, compact it well, heat until set, then remove and leave to cool.

Lower the heat to 175C (155C fan). At the same time, add the base ingredients into a mixer bowl, then beat with the paddle attachment on medium-low to a creamy texture. Incorporate the pumpkin puree, cornflour and spices, then mix at low speed until combined. Introduce the eggs separately, mixing thoroughly after each one, follow with the soured cream and vanilla, and beat until fully incorporated.

Scoop the spiced cream on to the cooled biscuit base even the surface using a spatula. Give it a gentle shake on a worktop to release trapped air, then cook the dessert in the middle of the oven for about three-quarters of an hour until the sides are firm with a jiggly middle. Stop baking, leave the door ajar allowing it to cool for an hour. When cooled, cool in the fridge (or longer), until completely set.

While waiting, prepare the brittle (up to three days ahead). Set the oven to 210C (190C fan) cover a tray with baking paper. Stir together the ingredients over heat and heat slowly over a low heat briefly. Add in the chopped pecans, take off the stove and scrape into the lined tray. Heat until golden, until crisp, set aside. Once the brittle is completely hard, break into chunks place in an airtight container frozen.

Remove the cake from the springform place on a serving dish. Beat the cream to soft peaks, then add into the middle of the cheesecake leaving space around. Sprinkle the brittle across the surface, with additional brittle for serving.