Indulge in this Silky Pumpkin Cheesecake featuring Crunchy Maple Pecans

Velvety, aromatic and just sweet enough, this seasonal treat embodies autumnal comfort. I skip canned puree – it lacks depth and flavor – so I recommend of roasting some butternut or Kent squash. The oven’s heat enhances its natural sweetness removing extra liquid, resulting in a rich, tasty base that gives the cheesecake authentic character. Golden nut brittle provides the final flourish: golden, nutty and providing a textural contrast to offset the cheesecake’s creamy softness.

Pumpkin Cheesecake and Maple Pecan Brittle

For the pumpkin base, chop 350-400g peeled, deseeded pumpkin into chunks, then roast, lightly covered, in a hot oven until soft but not browned. Puree until smooth.

Prep a brief 10 minutes
Cook 1 hr 45 min
Cool 1 hr
Chill at least 6 hours
Serves 8-10

For the Base

• spiced biscuits
• rich butter, liquefied, and some for coating
• sea salt

For the Filling

• 500g cream cheese
• fine sugar
• orange zest
• 200g pumpkin puree (as described above)
• 2 tsp cornflour
• ¾ tsp ground cinnamon
• ½ tsp ground ginger
• nutmeg
• hint of cloves
• room-temperature eggs, not cold
• sour cream
• pure vanilla

Pecan Garnish

• maple sweetener
• 1 tbsp caster sugar
• 90g pecans, coarsely cut
• sea salt flakes
• whipping cream

Heat the oven to 365F coat the bottom and edges using a cake tin. Using a processor the ginger nuts until crumbly, then tip into a container. Incorporate the melted butter and salt, stir until moistened. Tip into the greased tin, even it out, heat until set, set aside to cool.

Lower the oven temperature to 355F. In the meantime, put the base ingredients in a stand mixer, whip with the paddle attachment at a gentle pace until smooth and creamy. Add the puree, thickener, and seasonings, and beat at low speed well mixed. Introduce the eggs separately, mixing thoroughly after each one, then add the tangy cream and flavoring, whip until fully incorporated.

Scoop the cheesecake mixture onto the prepared crust level it out with a small spatula. Lightly tap the pan on a surface to release trapped air, then cook the cheesecake on the middle rack for 45 minutes until the sides are firm and a soft center. Stop baking, keep the oven slightly open allowing it to cool for 60 minutes. After cooling, refrigerate for 6+ hours (or for days), until fully chilled.

In the meantime, create the topping (up to three days ahead). Heat the oven to 410F cover a tray using liner. Mix the syrup and sweetener in a small saucepan and stir gently over a low heat briefly. Stir in the nuts and salt, then remove from the heat and scrape into the lined tray. Cook for 8 minutes, until caramelized, set aside. Once the brittle is completely hard, break into chunks place in an airtight container frozen.

Release the cheesecake from the springform place on a serving dish. Beat the cream to soft peaks, then add into the middle of the cheesecake leaving space around. Sprinkle the brittle over the top, offering more on the side.