Savor a Creamy Autumn Cheesecake featuring Maple Pecan Brittle

Silky, flavorful and not overly sugary, this seasonal treat captures autumnal comfort. I skip prepared pumpkin – it lacks depth and flavor – so I recommend baking your own pumpkin. Roasting coaxes out the sweet flavor removing excess moisture, yielding a deep, aromatic mash that gives the cheesecake genuine complexity. A crunchy pecan topping completes the dessert: caramelized, rich and with just the right amount of crunch against the smooth filling.

Autumn Cheesecake and Crunchy Pecan Topping

To make the pumpkin base, chop a medium squash, peeled and seeded in sections, then roast, loosely covered, at 390F until soft but not browned. Blend in a high-speed blender.

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

For the Base

• spiced biscuits
• 70g unsalted butter, liquefied, and some for coating
• a pinch of salt

Cheesecake Mixture

• 500g cream cheese
• fine sugar
• citrus peel
• homemade puree (as described above)
• thickener
• ¾ tsp ground cinnamon
• ginger powder
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves
• fresh eggs, not cold
• 100ml soured cream
• 1 tsp vanilla extract

Crunchy Finish

• 2 tbsp maple syrup
• fine sugar
• chopped pecans, roughly chopped
• 1 large pinch flaky sea salt
• 150ml double cream

Heat the oven at a moderate heat coat the base and sides with a springform pan. In a food processor the ginger nuts until crumbly, place in a mixing bowl. Add the salty butter, stir so the crumbs are evenly damp. Transfer to the buttered container, compact it well, heat until set, take out and cool.

Reduce the setting to a lower temp. In the meantime, add the base ingredients in the bowl of an electric mixer, whip with the paddle attachment on medium-low until well blended. Add the spiced pumpkin mix, blend on medium-low until combined. Mix in eggs separately, mixing thoroughly between each addition, follow with the tangy cream and flavoring, whip until combined.

Scoop the cheesecake mixture on to the set base and smooth the top with a small spatula. Give it a gentle shake on the counter to release trapped air, then cook the dessert centered in the oven for 45 minutes until the edges are set and the centre is slightly wobbly. Turn off the oven, leave the door ajar allowing it to cool for 60 minutes. After cooling, chill for at least six hours (or longer), until firm.

In the meantime, make the pecan brittle (up to three days ahead). Heat the oven to 210C (190C fan) cover a tray with parchment. Mix the ingredients in a small saucepan and heat slowly on low until dissolved. Stir in the nuts and salt, take off the stove and spread on the tray. Heat until golden, until crisp, take out and cool. When fully hardened, chop into irregular pieces place in a container in the freezer.

Open the cheesecake from its tin and transfer to a platter. Beat the cream until fluffy, then spoon into the middle of the cheesecake with a clear edge. Sprinkle the brittle on top, offering more on the side.