Discover this Creamy Autumn Cheesecake with Maple Pecan Brittle

Velvety, flavorful and not overly sugary, this delightful dessert is a celebration of autumnal comfort. I skip prepared pumpkin – the taste is bland and thin – so I’ve taken the extra step to roast some butternut or Kent squash. Roasting enhances its natural sweetness and reduces extra liquid, producing a smooth, flavourful puree imparting authentic character. The maple pecan brittle completes the dessert: toasty, flavorful and providing a textural contrast against the cheesecake’s creamy softness.

Autumn Cheesecake with Maple Pecan Brittle

For the pumpkin base, chop a medium squash, peeled and seeded in sections, bake, loosely covered, at 200C (180C fan) cooked through but not colored. Blend using a powerful blender.

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

Base Ingredients

• spiced biscuits
• rich butter, melted, and some for coating
• ⅛ tsp fine sea salt

For the Filling

• soft cheese
• 150g caster sugar
• citrus peel
• homemade puree (as described above)
• thickener
• aromatic cinnamon
• ½ tsp ground ginger
• freshly grated nutmeg
• hint of cloves
• 2 large eggs, not cold
• 100ml soured cream
• 1 tsp vanilla extract

Pecan Garnish

• pure maple syrup
• fine sugar
• 90g pecans, coarsely cut
• a pinch of salt
• 150ml double cream

Heat the oven to 185C (165C fan) and lightly grease the bottom and edges using a cake tin. Using a processor the biscuits until crumbly, transfer to a container. Add the butter and salt, and mix so the crumbs are evenly damp. Tip into the prepared pan, press down firmly, heat until set, take out and cool.

Reduce the setting to 355F. At the same time, add the cheese, sweetener, and zest in a stand mixer, mix on low speed at a gentle pace to a creamy texture. Incorporate the puree, thickener, and seasonings, and beat at low speed until incorporated. Add the eggs separately, incorporating fully between each addition, then add the cream and extract, and beat until smooth.

Scoop the pumpkin filling over the set base even the surface using a spatula. Tap the tin gently on a surface to dispel any air bubbles, then cook the cake on the middle rack until set until the edges are set and the centre is slightly wobbly. Stop baking, leave the door ajar allowing it to cool for one hour. Once it’s at room temperature, chill for at least six hours (or for days), until fully chilled.

In the meantime, create the topping (up to three days ahead). Preheat the oven to 410F cover a tray with baking paper. Combine the maple syrup and sugar in a small saucepan and heat slowly on low for about a minute. Mix the chopped pecans, then remove from the heat and spread on the tray. Cook for 8 minutes, until crisp, take out and cool. When fully hardened, chop into irregular pieces and store in an airtight container frozen.

Remove the dessert from the springform move to a plate. Whisk the cream until fluffy, then spoon into the middle of the cheesecake leaving space around. Scatter most of the pecan brittle on top, then serve with extra pecan brittle alongside.