Discover this Smooth Autumn Cheesecake with Crunchy Maple Pecans

Silky, flavorful and perfectly sweetened, this delightful dessert is a celebration of autumnal comfort. I skip prepared pumpkin – it lacks depth and flavor – so I prefer of roasting your own pumpkin. Baking brings out the inherent sugars while evaporating unwanted water, producing a deep, aromatic mash that gives the cheesecake real depth. Golden nut brittle adds the perfect finish: golden, nutty and providing a textural contrast to offset the velvety texture.

Autumn Cheesecake with Crunchy Pecan Topping

For the pumpkin base, chop a medium squash, peeled and seeded into cubes, then roast, loosely covered, at 390F until tender without browning. Puree until smooth.

Prep a brief 10 minutes
Cook 1 hr 45 min
Cool 1 hour
Chill overnight
Serves 8 to 10

Base Ingredients

• 200g ginger nut biscuits
• rich butter, melted, and some for coating
• a pinch of salt

Creamy Layer

• full-fat cream cheese
• fine sugar
• orange zest
• homemade puree (as described above)
• cornstarch
• cinnamon spice
• ginger powder
• nutmeg
• hint of cloves
• 2 large eggs, not cold
• tangy cream
• vanilla

For the Maple Pecan Brittle Topping

• pure maple syrup
• 1 tbsp caster sugar
• nut pieces, roughly chopped
• 1 large pinch flaky sea salt
• heavy cream

Heat the oven to 185C (165C fan) coat the base and sides of a 20cm round springform tin. Pulse the cookies to fine crumbs, then tip into a medium bowl. Incorporate the melted butter and salt, and mix coating the crumbs. Tip into the buttered container, press down firmly, bake for 10 minutes, take out and cool.

Turn down the oven temperature to 355F. In the meantime, put the cream cheese, sugar and orange zest into a mixer bowl, whip on low speed on medium-low until smooth and creamy. Incorporate the pumpkin puree, cornflour and spices, then mix on medium-low until incorporated. Mix in eggs separately, beating in well between each addition, then add the cream and extract, mix until fully incorporated.

Transfer the spiced cream on to the set base level it out with a small spatula. Tap the tin gently on the counter to remove bubbles, then cook the cake on the middle rack until set until the sides are firm and the centre is slightly wobbly. Stop baking, leave the door ajar allowing it to cool for one hour. Once it’s at room temperature, refrigerate for 6+ hours (or longer), until fully chilled.

Meanwhile, create the topping (in advance). Set the oven to 210C (190C fan) and prepare a baking sheet with baking paper. Combine the ingredients over heat mixing gently briefly. Mix the nuts and salt, then remove from the heat and scrape into the lined tray. Bake for about eight minutes, until golden and bubbly, take out and cool. When fully hardened, cut roughly place in an airtight container in the freezer.

Open the dessert from its tin move to a plate. Whisk the cream to soft peaks, then add into the middle of the cheesecake with a clear edge. Scatter most of the pecan brittle over the top, offering more on the side.