Discover a Smooth Autumn Cheesecake with Crunchy Maple Pecans

Smooth, aromatic and just sweet enough, this delightful dessert is a celebration of fall coziness. I skip canned puree – the taste is bland and thin – so I’ve taken the extra step to roast fresh squash varieties. The oven’s heat coaxes out the inherent sugars and reduces excess moisture, yielding a deep, aromatic mash imparting real depth. The maple pecan brittle adds the perfect finish: golden, nutty and offering a satisfying crisp complementing the cheesecake’s creamy softness.

Autumn Cheesecake and Crunchy Pecan Topping

For the pumpkin base, cut a medium squash, peeled and seeded in sections, bake, with a cover, at 390F cooked through but not colored. Blend using a powerful blender.

Prep a brief 10 minutes
Cook about 1¾ hours
Cool 1 hour
Chill at least 6 hours
Serves 8 to 10

For the Base

• gingersnap cookies
• melted butter, softened, plus extra for greasing
• a pinch of salt

Cheesecake Mixture

• soft cheese
• white sugar
• orange zest
• homemade puree (as described above)
• cornstarch
• ¾ tsp ground cinnamon
• ½ tsp ground ginger
• nutmeg
• clove spice
• room-temperature eggs, not cold
• sour cream
• 1 tsp vanilla extract

Crunchy Finish

• 2 tbsp maple syrup
• sugar
• nut pieces, roughly chopped
• 1 large pinch flaky sea salt
• 150ml double cream

Set the oven at a moderate heat then butter the bottom and edges of a 20cm round springform tin. Using a processor the ginger nuts into crumbs, place in a mixing bowl. Mix in the melted butter and salt, stir until moistened. Place in the prepared pan, press down firmly, cook briefly, take out and cool.

Lower the oven temperature to 355F. At the same time, put the base ingredients in the bowl of an electric mixer, mix using the paddle at a gentle pace until smooth and creamy. Mix in the pumpkin puree, cornflour and spices, blend on medium-low until incorporated. Mix in eggs one at a time, mixing thoroughly one by one, follow with the soured cream and vanilla, and beat until fully incorporated.

Transfer the pumpkin filling on to the set base even the surface with a tool. Lightly tap the pan on the counter to dispel any air bubbles, then heat the dessert in the middle of the oven for about three-quarters of an hour until the edges are set and the centre is slightly wobbly. Turn off the oven, keep the oven slightly open and leave the cheesecake to cool for an hour. Once it’s at room temperature, refrigerate for 6+ hours (or longer), until fully chilled.

Meanwhile, make the pecan brittle (up to three days ahead). Preheat the oven to 410F and line a small oven tray with baking paper. Mix the ingredients in a small saucepan and stir gently on low for about a minute. Mix the nuts and salt, then remove from the heat and scrape into the lined tray. Cook for 8 minutes, until golden and bubbly, take out and cool. Once the brittle is completely hard, cut roughly place in a sealed jar in the freezer.

Remove the dessert from the pan move to a plate. Whip the cream to soft peaks, then place into the middle of the cheesecake with a clear edge. Add the crunchy bits over the top, then serve with extra pecan brittle alongside.