Indulge in a Creamy Autumn Cheesecake featuring Maple Pecan Brittle

Silky, aromatic and not overly sugary, this seasonal treat captures harvest warmth. I avoid tinned pumpkin – it’s watery and flat-tasting – so I prefer of roasting fresh squash varieties. The oven’s heat brings out its natural sweetness and reduces excess moisture, resulting in a smooth, flavourful puree that gives the cheesecake authentic character. Golden nut brittle adds the perfect finish: caramelized, rich and providing a textural contrast against the smooth filling.

Autumn Cheesecake with Maple Pecan Brittle

For 200g pumpkin puree, cut a medium squash, peeled and seeded into chunks, cook, loosely covered, in a hot oven until tender without browning. Process in a high-speed blender.

Prep 10 min
Cook 1 hour 45 minutes
Cool 1 hour
Chill overnight
Serves about 10 people

Base Ingredients

• 200g ginger nut biscuits
• 70g unsalted butter, melted, with more for the tin
• sea salt

Cheesecake Mixture

• 500g cream cheese
• white sugar
• Finely grated zest of 1 orange
• 200g pumpkin puree (prepared earlier)
• cornstarch
• aromatic cinnamon
• ½ tsp ground ginger
• freshly grated nutmeg
• ⅛ tsp ground cloves
• fresh eggs, not cold
• 100ml soured cream
• pure vanilla

For the Maple Pecan Brittle Topping

• 2 tbsp maple syrup
• sugar
• chopped pecans, coarsely cut
• a pinch of salt
• whipping cream

Set the oven to 185C (165C fan) and lightly grease the bottom and edges with a springform pan. In a food processor the ginger nuts until crumbly, place in a mixing bowl. Mix in the salty butter, and mix coating the crumbs. Transfer to the prepared pan, compact it well, cook briefly, set aside to cool.

Lower the setting to 175C (155C fan). At the same time, put the cream cheese, sugar and orange zest in a stand mixer, mix with the paddle attachment at a gentle pace to a creamy texture. Mix in the spiced pumpkin mix, and beat on medium-low until incorporated. Introduce the eggs separately, beating in well one by one, follow with the cream and extract, mix until combined.

Scoop the cheesecake mixture on to the prepared crust even the surface with a tool. Lightly tap the pan on the counter to remove bubbles, then bake the cheesecake in the middle of the oven for about three-quarters of an hour with set edges and a soft center. Turn off the oven, crack the door open and let it cool down for one hour. After cooling, chill for at least six hours (and up to three days), until fully chilled.

Meanwhile, make the pecan brittle (in advance). Heat the oven to a high temperature and prepare a baking sheet using liner. Mix the ingredients over heat and heat slowly gently briefly. Stir in the nuts and salt, take off the stove and spread on the tray. Heat until golden, until caramelized, then remove and leave to cool. Once the brittle is completely hard, cut roughly place in an airtight container chilled.

Release the dessert from the pan move to a plate. Beat the cream to a light consistency, then place on top of the cake leaving space around. Scatter most of the pecan brittle over the top, offering more on the side.