Savor a Smooth Autumn Cheesecake with Maple Pecan Brittle

Smooth, flavorful and perfectly sweetened, this seasonal treat captures autumnal comfort. I skip canned puree – it’s watery and flat-tasting – so I recommend baking your own pumpkin. Baking coaxes out the inherent sugars and reduces extra liquid, producing a deep, aromatic mash imparting real depth. The maple pecan brittle provides the final flourish: toasty, flavorful and offering a satisfying crisp to offset the cheesecake’s creamy softness.

Pumpkin Cheesecake with Crunchy Pecan Topping

To make 200g pumpkin puree, dice fresh pumpkin pieces in sections, cook, with a cover, at 390F until tender without browning. Blend until smooth.

Prep 10 min
Cook about 1¾ hours
Cool 1 hr
Chill overnight
Serves 8 to 10

Crumb Crust

• 200g ginger nut biscuits
• melted butter, liquefied, with more for the tin
• sea salt

For the Filling

• 500g cream cheese
• 150g caster sugar
• orange zest
• 200g pumpkin puree (prepared earlier)
• thickener
• cinnamon spice
• warm ginger
• nutmeg
• ⅛ tsp ground cloves
• room-temperature eggs, at room temperature
• sour cream
• pure vanilla

Crunchy Finish

• 2 tbsp maple syrup
• 1 tbsp caster sugar
• 90g pecans, roughly chopped
• 1 large pinch flaky sea salt
• whipping cream

Set the oven to 185C (165C fan) and lightly grease the bottom and edges using a cake tin. Using a processor the cookies until crumbly, place in a container. Mix in the butter and salt, stir coating the crumbs. Place in the prepared pan, even it out, heat until set, then remove and leave to cool.

Lower the oven temperature to 175C (155C fan). At the same time, add the base ingredients into a mixer bowl, then beat with the paddle attachment slowly to a creamy texture. Mix in the puree, thickener, and seasonings, then mix at low speed until incorporated. Introduce the eggs separately, mixing thoroughly between each addition, next include the cream and extract, mix until smooth.

Pour the cheesecake mixture onto the cooled biscuit base and smooth the top with a small spatula. Lightly tap the pan on the counter to release trapped air, then cook the dessert 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 60 minutes. Once it’s at room temperature, refrigerate for 6+ hours (and up to three days), until completely set.

In the meantime, prepare the brittle (ahead of time). Set the oven to 410F and line a small oven tray with baking paper. Mix the ingredients in a pot and heat slowly on low briefly. Mix the pecans and sea salt, take off the stove transfer to the sheet. Heat until golden, until golden and bubbly, set aside. After cooling completely, break into chunks keeping in a container chilled.

Release the cake from its tin place on a serving dish. Whip the cream to soft peaks, then place into the middle of the cheesecake leaving space around. Scatter most of the pecan brittle on top, then serve with extra pecan brittle alongside.