Savor this Creamy Pumpkin Cheesecake featuring Crunchy Maple Pecans

Velvety, spiced and perfectly sweetened, this delightful dessert captures harvest warmth. I’m not a fan of canned puree – it lacks depth and flavor – so I recommend baking fresh squash varieties. The oven’s heat coaxes out the inherent sugars removing extra liquid, yielding a smooth, flavourful puree imparting real depth. Golden nut brittle adds the perfect finish: golden, nutty and with just the right amount of crunch against the smooth filling.

Autumn Cheesecake and Crunchy Pecan Topping

Prepare the pumpkin base, chop a medium squash, peeled and seeded in sections, bake, lightly covered, in a hot oven cooked through but not colored. Blend in a high-speed blender.

Prep 10 minutes
Cook 1 hr 45 min
Cool 1 hour
Chill 6 hr+
Serves about 10 people

Crumb Crust

• spiced biscuits
• 70g unsalted butter, softened, plus extra for greasing
• ⅛ tsp fine sea salt

Creamy Layer

• full-fat cream cheese
• white sugar
• orange zest
• homemade puree (see introduction)
• cornstarch
• aromatic cinnamon
• ½ tsp ground ginger
• nutmeg
• clove spice
• room-temperature eggs, warmed slightly
• sour cream
• vanilla

For the Maple Pecan Brittle Topping

• pure maple syrup
• fine sugar
• chopped pecans, roughly chopped
• a pinch of salt
• heavy cream

Set the oven to 365F coat the bottom and edges using a cake tin. Using a processor the ginger nuts until crumbly, transfer to a mixing bowl. Add the butter and salt, combine coating the crumbs. Transfer to the buttered container, compact it well, cook briefly, set aside to cool.

Turn down the oven temperature to 355F. At the same time, add the base ingredients into a mixer bowl, then beat with the paddle attachment at a gentle pace until well blended. Add the puree, thickener, and seasonings, then mix gently until incorporated. Add the eggs separately, mixing thoroughly between each addition, follow with the soured cream and vanilla, and beat until smooth.

Pour the pumpkin filling on to the prepared crust level it out using a spatula. Tap the tin gently on the counter to remove bubbles, then heat the cheesecake centered in the oven for about three-quarters of an hour until the sides are firm and the centre is slightly wobbly. Switch off the heat, leave the door ajar and let it cool down for an hour. After cooling, cool in the fridge (or longer), until firm.

In the meantime, make the pecan brittle (up to three days ahead). Preheat the oven to 210C (190C fan) and line a small oven tray with baking paper. Stir together the maple syrup and sugar in a small saucepan mixing on low until dissolved. Mix the chopped pecans, take off the stove transfer to the sheet. Cook for 8 minutes, until caramelized, set aside. After cooling completely, chop into irregular pieces keeping in an airtight container frozen.

Open the cake from the springform and transfer to a platter. Whisk the cream to a light consistency, then spoon into the middle of the cheesecake leaving space around. Scatter most of the pecan brittle over the top, with additional brittle for serving.