Savor this Creamy Pumpkin Cheesecake featuring Crunchy Maple Pecans

Silky, aromatic and not overly sugary, this seasonal treat embodies autumnal comfort. I avoid canned puree – it lacks depth and flavor – so I prefer of roasting fresh squash varieties. Roasting coaxes out its natural sweetness while evaporating unwanted water, yielding a smooth, flavourful puree that gives the cheesecake authentic character. A crunchy pecan topping completes the dessert: golden, nutty and with just the right amount of crunch complementing the smooth filling.

Autumn Cheesecake and Crunchy Pecan Topping

For the pumpkin base, chop fresh pumpkin pieces in sections, cook, lightly covered, at 200C (180C fan) until tender without browning. Blend in a high-speed blender.

Prep 10 minutes
Cook about 1¾ hours
Cool 1 hour
Chill overnight
Serves 8 to 10

Base Ingredients

• gingersnap cookies
• 70g unsalted butter, liquefied, plus extra for greasing
• sea salt

For the Filling

• soft cheese
• 150g caster sugar
• orange zest
• squash mash (as described above)
• cornstarch
• ¾ tsp ground cinnamon
• ½ tsp ground ginger
• freshly grated nutmeg
• hint of cloves
• 2 large eggs, at room temperature
• tangy cream
• vanilla

For the Maple Pecan Brittle Topping

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

Preheat your oven at a moderate heat then butter the entire interior using a cake tin. Using a processor the cookies to fine crumbs, place in a container. Mix in the melted butter and salt, and mix coating the crumbs. Transfer to the prepared pan, compact it well, heat until set, take out and cool.

Lower the oven temperature to 355F. At the same time, add the cream cheese, sugar and orange zest in the bowl of an electric mixer, whip with the paddle attachment slowly to a creamy texture. Add the pumpkin puree, cornflour and spices, then mix at low speed until incorporated. Add the eggs separately, beating in well after each one, follow with the soured cream and vanilla, and beat until smooth.

Pour the cheesecake mixture on to the set base and smooth the top with a tool. Give it a gentle shake on the counter to dispel any air bubbles, then heat the dessert centered in the oven until set until the edges are set and a soft center. Turn off the oven, keep the oven slightly open and leave the cheesecake to cool for 60 minutes. After cooling, refrigerate for 6+ hours (or for days), until completely set.

Meanwhile, make the pecan brittle (ahead of time). Set the oven to a high temperature cover a tray with parchment. Combine the maple syrup and sugar over heat mixing gently for about a minute. Stir in the pecans and sea salt, take off the stove transfer to the sheet. Bake for about eight minutes, until crisp, set aside. Once the brittle is completely hard, chop into irregular pieces keeping in a sealed jar in the freezer.

Release the cheesecake from the pan place on a serving dish. Beat the cream to soft peaks, then place over the center with a clear edge. Scatter most of the pecan brittle over the top, with additional brittle for serving.