Indulge in this Smooth Autumn Cheesecake with Maple Pecan Brittle

Smooth, spiced and perfectly sweetened, this seasonal treat captures fall coziness. I skip tinned pumpkin – it lacks depth and flavor – so I’ve taken the extra step baking fresh squash varieties. Baking brings out the inherent sugars removing excess moisture, yielding a deep, aromatic mash which adds authentic character. The maple pecan brittle completes the dessert: toasty, flavorful and offering a satisfying crisp complementing the cheesecake’s creamy softness.

Pumpkin Cheesecake and Crunchy Pecan Topping

Prepare the pumpkin base, chop a medium squash, peeled and seeded into chunks, cook, loosely covered, at 390F until tender without browning. Process using a powerful blender.

Prep a brief 10 minutes
Cook 1 hr 45 min
Cool 1 hr
Chill 6 hr+
Serves 8 to 10

For the Base

• 200g ginger nut biscuits
• 70g unsalted butter, softened, with more for the tin
• sea salt

For the Filling

• 500g cream cheese
• white sugar
• orange zest
• squash mash (see introduction)
• thickener
• ¾ tsp ground cinnamon
• warm ginger
• nutmeg
• clove spice
• 2 large eggs, not cold
• tangy cream
• 1 tsp vanilla extract

Pecan Garnish

• pure maple syrup
• 1 tbsp caster sugar
• 90g pecans, coarsely cut
• a pinch of salt
• whipping cream

Preheat your oven to 185C (165C fan) then butter the entire interior using a cake tin. In a food processor the cookies to fine crumbs, place in a mixing bowl. Mix in the butter and salt, combine coating the crumbs. Tip into the greased tin, compact it well, heat until set, take out and cool.

Turn down the setting to 175C (155C fan). At the same time, add the cheese, sweetener, and zest in a stand mixer, then beat with the paddle attachment slowly to a creamy texture. Incorporate the puree, thickener, and seasonings, and beat at low speed until incorporated. Mix in eggs individually, mixing thoroughly between each addition, next include the soured cream and vanilla, mix until fully incorporated.

Transfer the cheesecake mixture on to the cooled biscuit base level it out using a spatula. Lightly tap the pan on the counter to release trapped air, then cook the cheesecake on the middle rack for 45 minutes until the sides are firm with a jiggly middle. Stop baking, leave the door ajar and let it cool down for an hour. When cooled, cool in the fridge (or for days), until firm.

Meanwhile, prepare the brittle (in advance). Preheat the oven to a high temperature and prepare a baking sheet using liner. Stir together the maple syrup and sugar over heat mixing on low briefly. Add in the nuts and salt, take off the stove and scrape into the lined tray. Bake for about eight minutes, until golden and bubbly, take out and cool. Once the brittle is completely hard, break into chunks keeping in a sealed jar chilled.

Remove the cheesecake from its tin move to a plate. Whisk the cream to soft peaks, then place into the middle of the cheesecake leaving a 3-4cm border. Sprinkle the brittle across the surface, offering more on the side.