Indulge in this Silky Autumn Cheesecake with Crunchy Maple Pecans

Velvety, aromatic and perfectly sweetened, this pumpkin cheesecake is a celebration of autumnal comfort. I skip canned puree – it lacks depth and flavor – so I recommend of roasting your own pumpkin. The oven’s heat enhances the inherent sugars while evaporating extra liquid, producing a rich, tasty base which adds authentic character. The maple pecan brittle adds the perfect finish: toasty, flavorful and providing a textural contrast against the velvety texture.

Pumpkin Cheesecake with Maple Pecan Brittle

Prepare the pumpkin base, chop 350-400g peeled, deseeded pumpkin into chunks, bake, lightly covered, at 200C (180C fan) until soft but not browned. Puree using a powerful blender.

Prep a brief 10 minutes
Cook 1 hr 45 min
Cool 60 minutes
Chill 6 hr+
Serves about 10 people

Crumb Crust

• spiced biscuits
• rich butter, softened, with more for the tin
• a pinch of salt

Creamy Layer

• full-fat cream cheese
• fine sugar
• orange zest
• squash mash (see introduction)
• 2 tsp cornflour
• aromatic cinnamon
• ½ tsp ground ginger
• nutmeg
• clove spice
• room-temperature eggs, warmed slightly
• 100ml soured cream
• vanilla

Pecan Garnish

• pure maple syrup
• 1 tbsp caster sugar
• 90g pecans, in chunks
• 1 large pinch flaky sea salt
• heavy cream

Preheat your oven to 365F coat the bottom and edges using a cake tin. In a food processor the cookies into crumbs, then tip into a mixing bowl. Incorporate the salty butter, and mix coating the crumbs. Place in the prepared pan, press down firmly, cook briefly, then remove and leave to cool.

Turn down the setting to 355F. In the meantime, place the base ingredients into a mixer bowl, whip with the paddle attachment slowly until well blended. Incorporate the puree, thickener, and seasonings, and beat on medium-low until incorporated. Mix in eggs one at a time, incorporating fully between each addition, follow with the cream and extract, mix until combined.

Pour the pumpkin filling on to the prepared crust even the surface with a small spatula. Give it a gentle shake on a surface to release trapped air, then heat the dessert in the middle of the oven for about three-quarters of an hour with set edges and the centre is slightly wobbly. Switch off the heat, crack the door open and let it cool down for an hour. After cooling, chill for at least six hours (and up to three days), until fully chilled.

In the meantime, create the topping (up to three days ahead). Set the oven to a high temperature cover a tray using liner. Combine the ingredients over heat and stir gently gently until dissolved. Mix the nuts and salt, stop heating transfer to the sheet. Bake for about eight minutes, until golden and bubbly, take out and cool. After cooling completely, chop into irregular pieces place in a container frozen.

Open the dessert from its tin place on a serving dish. Beat the cream to a light consistency, then place on top of the cake leaving a 3-4cm border. Add the crunchy bits over the top, offering more on the side.