Savor this Creamy Autumn Cheesecake with Crunchy Maple Pecans

Smooth, spiced and not overly sugary, this pumpkin cheesecake is a celebration of harvest warmth. I skip prepared pumpkin – it lacks depth and flavor – so I’ve taken the extra step baking fresh squash varieties. Roasting coaxes out its natural sweetness while evaporating extra liquid, resulting in a rich, tasty base imparting genuine complexity. The maple pecan brittle adds the perfect finish: golden, nutty and providing a textural contrast against the cheesecake’s creamy softness.

Pumpkin Cheesecake and Crunchy Pecan Topping

To make 200g pumpkin puree, cut fresh pumpkin pieces in sections, cook, lightly covered, at 390F until soft but not browned. Process using a powerful blender.

Prep 10 minutes
Cook 1 hr 45 min
Cool 60 minutes
Chill at least 6 hours
Serves about 10 people

Base Ingredients

• spiced biscuits
• rich butter, liquefied, plus extra for greasing
• a pinch of salt

For the Filling

• soft cheese
• 150g caster sugar
• orange zest
• homemade puree (as described above)
• 2 tsp cornflour
• aromatic cinnamon
• ginger powder
• ¼ tsp ground nutmeg
• hint of cloves
• fresh eggs, at room temperature
• sour cream
• pure vanilla

Pecan Garnish

• maple sweetener
• 1 tbsp caster sugar
• chopped pecans, in chunks
• a pinch of salt
• whipping cream

Heat the oven at a moderate heat coat the bottom and edges using a cake tin. Pulse the ginger nuts to fine crumbs, transfer to a container. Add the salty butter, stir until moistened. Place in the greased tin, press down firmly, bake for 10 minutes, set aside to cool.

Turn down the oven temperature to a lower temp. At the same time, put the cream cheese, sugar and orange zest in a stand mixer, whip with the paddle attachment slowly until smooth and creamy. Incorporate the spiced pumpkin mix, and beat at low speed until incorporated. Mix in eggs individually, beating in well between each addition, follow with the tangy cream and flavoring, mix until fully incorporated.

Pour the spiced cream onto the set base and smooth the top with a tool. Give it a gentle shake on a worktop to remove bubbles, then bake the cake on the middle rack until set with set edges with a jiggly middle. Stop baking, crack the door open allowing it to cool for 60 minutes. After cooling, refrigerate for 6+ hours (and up to three days), until fully chilled.

While waiting, make the pecan brittle (ahead of time). Set the oven to 210C (190C fan) and line a small oven tray with parchment. Mix the maple syrup and sugar in a small saucepan and stir gently over a low heat briefly. Add in the pecans and sea salt, take off the stove and spread on the tray. Heat until golden, until caramelized, set aside. Once the brittle is completely hard, cut roughly keeping in a sealed jar chilled.

Open the cheesecake from the pan move to a plate. Beat the cream to a light consistency, then place into the middle of the cheesecake leaving a 3-4cm border. Add the crunchy bits on top, offering more on the side.