Discover this Creamy Autumn Cheesecake with Crunchy Maple Pecans

Silky, spiced and just sweet enough, this seasonal treat embodies fall coziness. I skip tinned pumpkin – it lacks depth and flavor – so I’ve taken the extra step to roast your own pumpkin. The oven’s heat brings out its natural sweetness removing extra liquid, yielding a deep, aromatic mash which adds real depth. A crunchy pecan topping completes the dessert: toasty, flavorful and providing a textural contrast against the velvety texture.

Pumpkin Cheesecake and Maple Pecan Brittle

Prepare the pumpkin base, chop 350-400g peeled, deseeded pumpkin into cubes, then roast, lightly covered, at 200C (180C fan) until soft but not browned. Process in a high-speed blender.

Prep 10 min
Cook 1 hr 45 min
Cool 1 hr
Chill 6 hr+
Serves 8-10

For the Base

• 200g ginger nut biscuits
• melted butter, melted, plus extra for greasing
• a pinch of salt

Creamy Layer

• full-fat cream cheese
• 150g caster sugar
• citrus peel
• homemade puree (prepared earlier)
• 2 tsp cornflour
• cinnamon spice
• warm ginger
• nutmeg
• ⅛ tsp ground cloves
• room-temperature eggs, not cold
• tangy cream
• 1 tsp vanilla extract

Crunchy Finish

• pure maple syrup
• 1 tbsp caster sugar
• chopped pecans, coarsely cut
• sea salt flakes
• heavy cream

Preheat your oven to 185C (165C fan) then butter the entire interior using a cake tin. Pulse the biscuits into crumbs, transfer to a mixing bowl. Add the butter and salt, stir until moistened. Place in the buttered container, compact it well, bake for 10 minutes, set aside to cool.

Turn down the oven temperature to 355F. At the same time, put the cheese, sweetener, and zest in a stand mixer, whip using the paddle on medium-low until well blended. Incorporate the puree, thickener, and seasonings, and beat on medium-low until combined. Introduce the eggs separately, beating in well after each one, next include the soured cream and vanilla, and beat until fully incorporated.

Scoop the spiced cream onto the prepared crust level it out using a spatula. Lightly tap the pan on a worktop to release trapped air, then heat the dessert in the middle of the oven for about three-quarters of an hour until the sides are firm and a soft center. Stop baking, keep the oven slightly open and let it cool down for an hour. Once it’s at room temperature, refrigerate for 6+ hours (and up to three days), until firm.

While waiting, make the pecan brittle (up to three days ahead). Preheat the oven to a high temperature and prepare a baking sheet with baking paper. Mix the syrup and sweetener in a pot mixing on low until dissolved. Mix the pecans and sea salt, take off the stove and spread on the tray. Bake for about eight minutes, until golden and bubbly, take out and cool. Once the brittle is completely hard, break into chunks and store in a sealed jar in the freezer.

Remove the cheesecake from its tin move to a plate. Whisk the cream to a light consistency, then spoon on top of the cake leaving a 3-4cm border. Scatter most of the pecan brittle on top, offering more on the side.