Savor a Smooth Autumn Cheesecake with Crunchy Maple Pecans

Silky, aromatic and perfectly sweetened, this seasonal treat is a celebration of autumnal comfort. I skip canned puree – it lacks depth and flavor – so I recommend baking fresh squash varieties. Roasting enhances the inherent sugars while evaporating extra liquid, producing a smooth, flavourful puree imparting authentic character. The maple pecan brittle provides the final flourish: toasty, flavorful and with just the right amount of crunch against the velvety texture.

Pumpkin Cheesecake with Maple Pecan Brittle

Prepare the pumpkin base, dice 350-400g peeled, deseeded pumpkin into cubes, then roast, lightly covered, at 200C (180C fan) cooked through but not colored. Blend in a high-speed blender.

Prep a brief 10 minutes
Cook 1 hour 45 minutes
Cool 1 hour
Chill at least 6 hours
Serves 8-10

Crumb Crust

• gingersnap cookies
• melted butter, melted, with more for the tin
• sea salt

Creamy Layer

• 500g cream cheese
• white sugar
• orange zest
• 200g pumpkin puree (prepared earlier)
• cornstarch
• cinnamon spice
• ginger powder
• freshly grated nutmeg
• hint of cloves
• 2 large eggs, at room temperature
• sour cream
• pure vanilla

Pecan Garnish

• pure maple syrup
• fine sugar
• chopped pecans, in chunks
• sea salt flakes
• whipping cream

Heat the oven at a moderate heat and lightly grease the bottom and edges with a springform pan. Using a processor the cookies until crumbly, then tip into a mixing bowl. Add the melted butter and salt, combine coating the crumbs. Transfer to the prepared pan, compact it well, cook briefly, take out and cool.

Reduce the oven temperature to 355F. At the same time, put the cream cheese, sugar and orange zest in a stand mixer, mix with the paddle attachment at a gentle pace to a creamy texture. Incorporate the pumpkin puree, cornflour and spices, then mix at low speed until incorporated. Introduce the eggs one at a time, beating in well one by one, follow with the tangy cream and flavoring, and beat until fully incorporated.

Scoop the pumpkin filling over the cooled biscuit base even the surface with a small spatula. Give it a gentle shake on the counter to dispel any air bubbles, then bake the dessert in the middle of the oven until set with set edges and the centre is slightly wobbly. Switch off the heat, keep the oven slightly open and let it cool down for one hour. After cooling, cool in the fridge (and up to three days), until completely set.

While waiting, create the topping (in advance). Set the oven to 210C (190C fan) and prepare a baking sheet using liner. Stir together the maple syrup and sugar in a small saucepan and stir gently gently briefly. Add in the chopped pecans, then remove from the heat and scrape into the lined tray. Heat until golden, until caramelized, then remove and leave to cool. When fully hardened, chop into irregular pieces keeping in a container chilled.

Open the dessert from the pan place on a serving dish. Whisk the cream until fluffy, then add on top of the cake with a clear edge. Add the crunchy bits over the top, then serve with extra pecan brittle alongside.