Discover this Smooth Autumn Cheesecake with Maple Pecan Brittle
Silky, spiced and not overly sugary, this pumpkin cheesecake embodies harvest warmth. I skip canned puree – it lacks depth and flavor – so I’ve taken the extra step of roasting fresh squash varieties. Baking enhances its natural sweetness and reduces unwanted water, yielding a smooth, flavourful puree imparting genuine complexity. Golden nut brittle completes the dessert: toasty, flavorful and providing a textural contrast complementing the smooth filling.
Autumn Cheesecake with Crunchy Pecan Topping
To make about one cup of puree, cut fresh pumpkin pieces into chunks, then roast, with a cover, in a hot oven cooked through but not colored. Blend until smooth.
Prep 10 minutes
Cook about 1¾ hours
Cool 60 minutes
Chill at least 6 hours
Serves 8-10
Base Ingredients
- gingersnap cookies
- 70g unsalted butter, softened, plus extra for greasing
- a pinch of salt
Creamy Layer
- full-fat cream cheese
- white sugar
- citrus peel
- squash mash (prepared earlier)
- thickener
- ¾ tsp ground cinnamon
- warm ginger
- ¼ tsp ground nutmeg
- hint of cloves
- fresh eggs, warmed slightly
- sour cream
- vanilla
For the Maple Pecan Brittle Topping
- pure maple syrup
- sugar
- chopped pecans, in chunks
- 1 large pinch flaky sea salt
- whipping cream
Heat the oven to 365F then butter the bottom and edges of a 20cm round springform tin. Pulse the ginger nuts into crumbs, transfer to a container. Incorporate the butter and salt, combine coating the crumbs. Place in the buttered container, press down firmly, cook briefly, then remove and leave to cool.
Reduce the setting to 175C (155C fan). Meanwhile, put the cream cheese, sugar and orange zest in the bowl of an electric mixer, whip on low speed slowly until smooth and creamy. Add the spiced pumpkin mix, and beat on medium-low until combined. Introduce the eggs separately, incorporating fully after each one, follow with the tangy cream and flavoring, mix until smooth.
Transfer the pumpkin filling on to the set base and smooth the top with a tool. Lightly tap the pan on the counter to dispel any air bubbles, then heat the cake in the middle of the oven until set with set edges and a soft center. Stop baking, leave the door ajar allowing it to cool for 60 minutes. Once it’s at room temperature, refrigerate for 6+ hours (and up to three days), until completely set.
While waiting, create the topping (ahead of time). Heat the oven to 410F and line a small oven tray with baking paper. Mix the syrup and sweetener over heat and stir gently on low briefly. Add in the pecans and sea salt, take off the stove transfer to the sheet. Bake for about eight minutes, until golden and bubbly, then remove and leave to cool. After cooling completely, break into chunks place in a container frozen.
Release the cheesecake from the pan and transfer to a platter. Beat the cream to soft peaks, then place over the center leaving space around. Add the crunchy bits across the surface, offering more on the side.
