Savor a Silky Pumpkin Cheesecake with Maple Pecan Brittle

Smooth, aromatic and not overly sugary, this pumpkin cheesecake is a celebration of harvest warmth. I skip canned puree – it’s watery and flat-tasting – so I’ve taken the extra step to roast your own pumpkin. Baking brings out the inherent sugars and reduces unwanted water, yielding a deep, aromatic mash imparting genuine complexity. A crunchy pecan topping adds the perfect finish: caramelized, rich and offering a satisfying crisp complementing the smooth filling.

Autumn Cheesecake with Crunchy Pecan Topping

For the pumpkin base, cut fresh pumpkin pieces into cubes, bake, lightly covered, at 390F until soft but not browned. Puree in a high-speed blender.

Prep 10 min
Cook 1 hour 45 minutes
Cool 60 minutes
Chill overnight
Serves 8-10

Base Ingredients

• gingersnap cookies
• 70g unsalted butter, softened, with more for the tin
• sea salt

Cheesecake Mixture

• 500g cream cheese
• white sugar
• citrus peel
• 200g pumpkin puree (prepared earlier)
• 2 tsp cornflour
• aromatic cinnamon
• warm ginger
• freshly grated nutmeg
• clove spice
• room-temperature eggs, at room temperature
• sour cream
• 1 tsp vanilla extract

Pecan Garnish

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

Heat the oven to 365F and lightly grease the bottom and edges using a cake tin. In a food processor the cookies to fine crumbs, transfer to a container. Mix in the melted butter and salt, and mix until moistened. Place in the buttered container, press down firmly, bake for 10 minutes, take out and cool.

Reduce the heat to 175C (155C fan). Meanwhile, place the base ingredients into a mixer bowl, then beat on low speed on medium-low until smooth and creamy. Incorporate the pumpkin puree, cornflour and spices, blend on medium-low until combined. Introduce the eggs individually, mixing thoroughly after each one, next include the tangy cream and flavoring, whip until combined.

Scoop the cheesecake mixture on to the set base even the surface with a tool. Tap the tin gently 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 a soft center. Turn off the oven, keep the oven slightly open allowing it to cool for 60 minutes. After cooling, cool in the fridge (and up to three days), until firm.

Meanwhile, prepare the brittle (up to three days ahead). Preheat the oven to 410F cover a tray with baking paper. Combine the maple syrup and sugar in a pot and heat slowly on low for about a minute. Add in the pecans and sea salt, take off the stove and spread on the tray. Cook for 8 minutes, until caramelized, then remove and leave to cool. After cooling completely, chop into irregular pieces place in an airtight container frozen.

Open the dessert from the pan place on a serving dish. Whisk the cream until fluffy, then spoon into the middle of the cheesecake with a clear edge. Sprinkle the brittle over the top, then serve with extra pecan brittle alongside.