Indulge in a Smooth Pumpkin Cheesecake with Maple Pecan Brittle

Smooth, aromatic and not overly sugary, this delightful dessert captures harvest warmth. I’m not a fan of prepared pumpkin – it lacks depth and flavor – so I’ve taken the extra step to roast fresh squash varieties. Baking brings out the inherent sugars while evaporating extra liquid, resulting in a deep, aromatic mash imparting genuine complexity. A crunchy pecan topping completes the dessert: golden, nutty and offering a satisfying crisp to offset the velvety texture.

Autumn Cheesecake with Crunchy Pecan Topping

For 200g pumpkin puree, cut fresh pumpkin pieces in sections, cook, with a cover, in a hot oven until tender without browning. Process 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

• gingersnap cookies
• melted butter, softened, plus extra for greasing
• a pinch of salt

Creamy Layer

• full-fat cream cheese
• fine sugar
• citrus peel
• squash mash (see introduction)
• 2 tsp cornflour
• ¾ tsp ground cinnamon
• warm ginger
• freshly grated nutmeg
• hint of cloves
• 2 large eggs, not cold
• 100ml soured cream
• 1 tsp vanilla extract

For the Maple Pecan Brittle Topping

• maple sweetener
• 1 tbsp caster sugar
• 90g pecans, roughly chopped
• 1 large pinch flaky sea salt
• 150ml double cream

Set the oven at a moderate heat coat the base and sides with a springform pan. Using a processor the biscuits to fine crumbs, transfer to a container. Incorporate the butter and salt, stir until moistened. Transfer to the buttered container, compact it well, bake for 10 minutes, take out and cool.

Reduce the setting to a lower temp. At the same time, add the cheese, sweetener, and zest in a stand mixer, whip on low speed slowly until smooth and creamy. Mix in the pumpkin puree, cornflour and spices, then mix gently until combined. Add the eggs individually, incorporating fully after each one, follow with the soured cream and vanilla, mix until fully incorporated.

Pour the spiced cream on to the cooled biscuit base level it out with a tool. Give it a gentle shake on a worktop to remove bubbles, then cook the cheesecake on the middle rack for about three-quarters of an hour until the sides are firm with a jiggly middle. Switch off the heat, keep the oven slightly open allowing it to cool for 60 minutes. When cooled, chill for at least six hours (or for days), until firm.

Meanwhile, create the topping (up to three days ahead). Heat the oven to 210C (190C fan) and prepare a baking sheet with parchment. Mix the syrup and sweetener over heat and stir gently on low for about a minute. Add in the nuts and salt, then remove from the heat and spread on the tray. Heat until golden, until crisp, take out and cool. When fully hardened, chop into irregular pieces keeping in a container chilled.

Remove the dessert from the springform place on a serving dish. Beat the cream to a light consistency, then add over the center leaving space around. Add the crunchy bits across the surface, offering more on the side.