Indulge in this Silky Pumpkin Cheesecake featuring Crunchy Maple Pecans

Smooth, aromatic and not overly sugary, this delightful dessert is a celebration of autumnal comfort. I avoid canned puree – the taste is bland and thin – so I prefer of roasting your own pumpkin. The oven’s heat enhances the inherent sugars while evaporating extra liquid, resulting in a rich, tasty base imparting real depth. Golden nut brittle provides the final flourish: golden, nutty and providing a textural contrast to offset the smooth filling.

Autumn Cheesecake and Crunchy Pecan Topping

For about one cup of puree, chop fresh pumpkin pieces into cubes, cook, lightly covered, in a hot oven until soft but not browned. Process in a high-speed blender.

Prep a brief 10 minutes
Cook about 1¾ hours
Cool 1 hour
Chill at least 6 hours
Serves about 10 people

Base Ingredients

• spiced biscuits
• melted butter, softened, and some for coating
• ⅛ tsp fine sea salt

Cheesecake Mixture

• full-fat cream cheese
• fine sugar
• Finely grated zest of 1 orange
• homemade puree (prepared earlier)
• cornstarch
• aromatic cinnamon
• warm ginger
• nutmeg
• clove spice
• room-temperature eggs, at room temperature
• 100ml soured cream
• vanilla

Pecan Garnish

• maple sweetener
• 1 tbsp caster sugar
• nut pieces, coarsely cut
• sea salt flakes
• heavy cream

Set the oven at a moderate heat and lightly grease the base and sides of a 20cm round springform tin. Pulse the ginger nuts until crumbly, place in a container. Mix in the salty butter, stir until moistened. Transfer to the buttered container, press down firmly, cook briefly, set aside to cool.

Lower the oven temperature to 175C (155C fan). In the meantime, add the base ingredients in a stand mixer, whip on low speed at a gentle pace to a creamy texture. Add the puree, thickener, and seasonings, and beat gently until incorporated. Introduce the eggs separately, mixing thoroughly after each one, follow with the cream and extract, whip until combined.

Scoop the pumpkin filling over the cooled biscuit base level it out using a spatula. Lightly tap the pan on a surface to release trapped air, then heat the cheesecake centered in the oven for about three-quarters of an hour until the edges are set with a jiggly middle. Switch off the heat, leave the door ajar allowing it to cool for an hour. When cooled, refrigerate for 6+ hours (and up to three days), until completely set.

Meanwhile, make the pecan brittle (ahead of time). Set the oven to 410F cover a tray using liner. Mix the maple syrup and sugar over heat mixing gently until dissolved. Stir in the chopped pecans, stop heating and scrape into the lined tray. Cook for 8 minutes, until caramelized, take out and cool. Once the brittle is completely hard, chop into irregular pieces keeping in an airtight container frozen.

Open the cake from its tin and transfer to a platter. Whisk the cream to a light consistency, then add over the center leaving a 3-4cm border. Add the crunchy bits across the surface, with additional brittle for serving.