Discover a Creamy Autumn Cheesecake featuring Crunchy Maple Pecans

Velvety, aromatic and not overly sugary, this delightful dessert captures autumnal comfort. I avoid tinned pumpkin – it lacks depth and flavor – so I’ve taken the extra step baking fresh squash varieties. The oven’s heat brings out the sweet flavor removing extra liquid, resulting in a deep, aromatic mash imparting real depth. A crunchy pecan topping adds the perfect finish: golden, nutty and providing a textural contrast to offset the smooth filling.

Autumn Cheesecake with Crunchy Pecan Topping

To make the pumpkin base, cut 350-400g peeled, deseeded pumpkin in sections, then roast, lightly covered, at 200C (180C fan) cooked through but not colored. Puree using a powerful blender.

Prep a brief 10 minutes
Cook 1 hr 45 min
Cool 60 minutes
Chill at least 6 hours
Serves 8-10

For the Base

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

Cheesecake Mixture

• 500g cream cheese
• white sugar
• orange zest
• squash mash (see introduction)
• cornstarch
• aromatic cinnamon
• ginger powder
• nutmeg
• ⅛ tsp ground cloves
• fresh eggs, at room temperature
• tangy cream
• vanilla

For the Maple Pecan Brittle Topping

• pure maple syrup
• fine sugar
• 90g pecans, coarsely cut
• 1 large pinch flaky sea salt
• whipping cream

Set the oven at a moderate heat and lightly grease the entire interior of a 20cm round springform tin. Using a processor the ginger nuts into crumbs, then tip into a container. Add the salty butter, and mix so the crumbs are evenly damp. Tip into the greased tin, press down firmly, bake for 10 minutes, then remove and leave to cool.

Turn down the setting to 355F. At the same time, place the base ingredients in a stand mixer, whip using the paddle on medium-low until smooth and creamy. Add the puree, thickener, and seasonings, then mix on medium-low until combined. Mix in eggs one at a time, incorporating fully after each one, follow with the soured cream and vanilla, whip until smooth.

Scoop the spiced cream on to the set base level it out with a small spatula. Give it a gentle shake on a surface to remove bubbles, then heat the dessert in the middle of the oven until set until the sides are firm and the centre is slightly wobbly. Turn off the oven, crack the door open and leave the cheesecake to cool for one hour. Once it’s at room temperature, refrigerate for 6+ hours (and up to three days), until firm.

In the meantime, make the pecan brittle (ahead of time). Set the oven to 210C (190C fan) and prepare a baking sheet using liner. Stir together the ingredients in a small saucepan and heat slowly gently for about a minute. Stir in the pecans and sea salt, then remove from the heat and spread on the tray. Bake for about eight minutes, until crisp, then remove and leave to cool. Once the brittle is completely hard, cut roughly and store in a sealed jar chilled.

Release the dessert from the pan and transfer to a platter. Whip the cream to soft peaks, then place over the center leaving a 3-4cm border. Sprinkle the brittle over the top, then serve with extra pecan brittle alongside.