Savor this Silky Autumn Cheesecake with Crunchy Maple Pecans

Velvety, flavorful and not overly sugary, this delightful dessert is a celebration of fall coziness. I avoid canned puree – it lacks depth and flavor – so I’ve taken the extra step to roast your own pumpkin. Roasting coaxes out the sweet flavor and reduces extra liquid, resulting in a deep, aromatic mash that gives the cheesecake genuine complexity. A crunchy pecan topping provides the final flourish: golden, nutty and providing a textural contrast to offset the velvety texture.

Pumpkin Cheesecake and Maple Pecan Brittle

For 200g pumpkin puree, dice 350-400g peeled, deseeded pumpkin in sections, bake, loosely covered, in a hot oven until tender without browning. Puree until smooth.

Prep a brief 10 minutes
Cook 1 hour 45 minutes
Cool 60 minutes
Chill overnight
Serves about 10 people

Crumb Crust

• 200g ginger nut biscuits
• 70g unsalted butter, softened, plus extra for greasing
• a pinch of salt

Cheesecake Mixture

• full-fat cream cheese
• fine sugar
• citrus peel
• homemade puree (see introduction)
• cornstarch
• aromatic cinnamon
• warm ginger
• nutmeg
• clove spice
• room-temperature eggs, warmed slightly
• tangy cream
• 1 tsp vanilla extract

Pecan Garnish

• maple sweetener
• fine sugar
• nut pieces, coarsely cut
• a pinch of salt
• 150ml double cream

Preheat your oven to 185C (165C fan) and lightly grease the base and sides using a cake tin. In a food processor the ginger nuts to fine crumbs, then tip into a medium bowl. Incorporate the melted butter and salt, and mix until moistened. Tip into the buttered container, compact it well, heat until set, take out and cool.

Lower the heat to a lower temp. At the same time, add the cream cheese, sugar and orange zest into a mixer bowl, then beat with the paddle attachment slowly until smooth and creamy. Mix in the pumpkin puree, cornflour and spices, then mix on medium-low until combined. Mix in eggs one at a time, beating in well between each addition, then add the cream and extract, whip until fully incorporated.

Pour the pumpkin filling onto the set base even the surface using a spatula. Lightly tap the pan on a worktop to release trapped air, then bake the cake in the middle of the oven for 45 minutes until the sides are firm with a jiggly middle. Switch off the heat, crack the door open and leave the cheesecake to cool for an hour. Once it’s at room temperature, cool in the fridge (and up to three days), until completely set.

In the meantime, make the pecan brittle (up to three days ahead). Heat the oven to a high temperature and prepare a baking sheet with parchment. Combine the ingredients over heat mixing gently briefly. Add in the nuts and salt, then remove from the heat transfer to the sheet. Cook for 8 minutes, until golden and bubbly, then remove and leave to cool. After cooling completely, cut roughly place in a sealed jar chilled.

Release the cake from its tin and transfer to a platter. Beat the cream to a light consistency, then place into the middle of the cheesecake with a clear edge. Add the crunchy bits across the surface, with additional brittle for serving.