Savor this Smooth Autumn Cheesecake featuring Maple Pecan Brittle
Smooth, flavorful and not overly sugary, this seasonal treat captures autumnal comfort. I avoid canned puree – it lacks depth and flavor – so I recommend of roasting your own pumpkin. Baking coaxes out the sweet flavor while evaporating excess moisture, producing a deep, aromatic mash imparting authentic character. Golden nut brittle adds the perfect finish: caramelized, rich and with just the right amount of crunch against the smooth filling.
Autumn Cheesecake with Crunchy Pecan Topping
Prepare 200g pumpkin puree, dice a medium squash, peeled and seeded into cubes, then roast, with a cover, in a hot oven until soft but not browned. Puree in a high-speed blender.
Prep 10 minutes
Cook 1 hour 45 minutes
Cool 1 hour
Chill at least 6 hours
Serves about 10 people
Base Ingredients
- gingersnap cookies
- melted butter, softened, and some for coating
- a pinch of salt
For the Filling
- 500g cream cheese
- 150g caster sugar
- citrus peel
- homemade puree (prepared earlier)
- cornstarch
- aromatic cinnamon
- ½ tsp ground ginger
- nutmeg
- clove spice
- fresh eggs, warmed slightly
- tangy cream
- 1 tsp vanilla extract
Crunchy Finish
- 2 tbsp maple syrup
- 1 tbsp caster sugar
- nut pieces, in chunks
- 1 large pinch flaky sea salt
- 150ml double cream
Heat the oven to 365F coat the bottom and edges using a cake tin. Using a processor the ginger nuts into crumbs, then tip into a container. Incorporate the butter and salt, and mix until moistened. Transfer to the greased tin, press down firmly, heat until set, set aside to cool.
Reduce the oven temperature to a lower temp. In the meantime, add the base ingredients in a stand mixer, mix with the paddle attachment at a gentle pace to a creamy texture. Add the pumpkin puree, cornflour and spices, and beat on medium-low until incorporated. Introduce the eggs separately, incorporating fully one by one, next include the soured cream and vanilla, whip until smooth.
Scoop the pumpkin filling over the set base even the surface using a spatula. Lightly tap the pan on the counter to dispel any air bubbles, then cook the cheesecake on the middle rack for about three-quarters of an hour until the sides are firm with a jiggly middle. Stop baking, crack the door open and let it cool down for one hour. Once it’s at room temperature, chill for at least six hours (or longer), until firm.
Meanwhile, make the pecan brittle (up to three days ahead). Set the oven to 410F and line a small oven tray using liner. Stir together the maple syrup and sugar in a small saucepan and stir gently over a low heat until dissolved. Add in the pecans and sea salt, then remove from the heat transfer to the sheet. Bake for about eight minutes, until golden and bubbly, then remove and leave to cool. Once the brittle is completely hard, cut roughly place in an airtight container in the freezer.
Release the dessert from its tin and transfer to a platter. Beat the cream until fluffy, then add over the center with a clear edge. Add the crunchy bits on top, offering more on the side.
