Savor this Smooth Pumpkin Cheesecake with Maple Pecan Brittle

Velvety, aromatic and perfectly sweetened, this pumpkin cheesecake is a celebration of autumnal comfort. I skip tinned pumpkin – it lacks depth and flavor – so I’ve taken the extra step baking fresh squash varieties. The oven’s heat coaxes out its natural sweetness and reduces extra liquid, producing a rich, tasty base imparting real depth. The maple pecan brittle provides the final flourish: caramelized, rich and with just the right amount of crunch to offset the smooth filling.

Pumpkin Cheesecake and Crunchy Pecan Topping

To make about one cup of puree, chop fresh pumpkin pieces in sections, then roast, loosely covered, in a hot oven until tender without browning. Process in a high-speed blender.

Prep a brief 10 minutes
Cook about 1¾ hours
Cool 60 minutes
Chill overnight
Serves about 10 people

Base Ingredients

• 200g ginger nut biscuits
• rich butter, melted, plus extra for greasing
• ⅛ tsp fine sea salt

Creamy Layer

• 500g cream cheese
• white sugar
• orange zest
• homemade puree (prepared earlier)
• thickener
• cinnamon spice
• warm ginger
• ¼ tsp ground nutmeg
• clove spice
• 2 large eggs, warmed slightly
• tangy cream
• 1 tsp vanilla extract

Crunchy Finish

• pure maple syrup
• fine sugar
• 90g pecans, in chunks
• sea salt flakes
• heavy cream

Set the oven to 365F and lightly grease the entire interior using a cake tin. Pulse the biscuits until crumbly, then tip into a medium bowl. Add the melted butter and salt, and mix so the crumbs are evenly damp. Tip into the buttered container, press down firmly, bake for 10 minutes, take out and cool.

Lower the oven temperature to 355F. In the meantime, place the cheese, sweetener, and zest into a mixer bowl, mix with the paddle attachment on medium-low until smooth and creamy. Add the spiced pumpkin mix, then mix at low speed well mixed. Introduce the eggs individually, incorporating fully after each one, then add the soured cream and vanilla, whip until fully incorporated.

Pour the cheesecake mixture over the set base level it out with a small spatula. Tap the tin gently on the counter to release trapped air, then heat the cheesecake on the middle rack for about three-quarters of an hour until the sides are firm and a soft center. Stop baking, leave the door ajar allowing it to cool for 60 minutes. After cooling, refrigerate for 6+ hours (or for days), until firm.

Meanwhile, make the pecan brittle (up to three days ahead). Heat the oven to 410F and line a small oven tray with baking paper. Stir together the maple syrup and sugar in a pot mixing on low until dissolved. Add in the pecans and sea salt, stop heating transfer to the sheet. Cook for 8 minutes, until golden and bubbly, then remove and leave to cool. When fully hardened, chop into irregular pieces keeping in a container chilled.

Open the cake from the springform and transfer to a platter. Whisk the cream to a light consistency, then add on top of the cake leaving space around. Sprinkle the brittle across the surface, then serve with extra pecan brittle alongside.