Savor a Smooth Autumn Cheesecake with Crunchy Maple Pecans

Smooth, spiced and not overly sugary, this seasonal treat is a celebration of autumnal comfort. I skip tinned pumpkin – it lacks depth and flavor – so I’ve taken the extra step baking fresh squash varieties. The oven’s heat coaxes out the inherent sugars while evaporating extra liquid, producing a deep, aromatic mash that gives the cheesecake real depth. A crunchy pecan topping adds the perfect finish: toasty, flavorful and offering a satisfying crisp against the cheesecake’s creamy softness.

Pumpkin Cheesecake with Maple Pecan Brittle

For 200g pumpkin puree, chop fresh pumpkin pieces in sections, then roast, lightly covered, at 390F until tender without browning. Puree in a high-speed blender.

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

Crumb Crust

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

Cheesecake Mixture

• full-fat cream cheese
• 150g caster sugar
• orange zest
• 200g pumpkin puree (prepared earlier)
• cornstarch
• aromatic cinnamon
• ½ tsp ground ginger
• freshly grated nutmeg
• hint of cloves
• room-temperature eggs, not cold
• sour cream
• pure vanilla

Crunchy Finish

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

Preheat your oven to 185C (165C fan) coat the entire interior with a springform pan. Pulse the cookies until crumbly, then tip into a mixing bowl. Add the melted butter and salt, combine so the crumbs are evenly damp. Tip into the prepared pan, even it out, bake for 10 minutes, set aside to cool.

Turn down the heat to 175C (155C fan). Meanwhile, put the cheese, sweetener, and zest in the bowl of an electric mixer, then beat on low speed on medium-low until smooth and creamy. Mix in the puree, thickener, and seasonings, and beat at low speed well mixed. Mix in eggs separately, incorporating fully one by one, next include the soured cream and vanilla, and beat until smooth.

Transfer the cheesecake mixture onto the cooled biscuit base level it out with a tool. Give it a gentle shake on a worktop to dispel any air bubbles, then heat the cheesecake in the middle of the oven for 45 minutes 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. After cooling, refrigerate for 6+ hours (or longer), until firm.

Meanwhile, make the pecan brittle (in advance). Heat the oven to 410F and prepare a baking sheet with parchment. Mix the syrup and sweetener in a pot mixing over a low heat until dissolved. Stir in the pecans and sea salt, take off the stove and scrape into the lined tray. Cook for 8 minutes, until caramelized, take out and cool. After cooling completely, chop into irregular pieces keeping in an airtight container in the freezer.

Remove the cheesecake from its tin place on a serving dish. Whisk the cream to a light consistency, then spoon over the center leaving a 3-4cm border. Sprinkle the brittle across the surface, with additional brittle for serving.