Discover a Smooth Autumn Cheesecake featuring Maple Pecan Brittle

Silky, spiced and not overly sugary, this seasonal treat embodies fall coziness. I’m not a fan of tinned pumpkin – it’s watery and flat-tasting – so I’ve taken the extra step baking your own pumpkin. The oven’s heat enhances its natural sweetness removing unwanted water, resulting in a rich, tasty base that gives the cheesecake authentic character. Golden nut brittle adds the perfect finish: caramelized, rich and providing a textural contrast against the velvety texture.

Autumn Cheesecake and Crunchy Pecan Topping

To make 200g pumpkin puree, cut 350-400g peeled, deseeded pumpkin in sections, cook, lightly covered, at 390F until soft but not browned. Process using a powerful blender.

Prep 10 min
Cook about 1¾ hours
Cool 60 minutes
Chill at least 6 hours
Serves 8 to 10

Crumb Crust

• spiced biscuits
• 70g unsalted butter, softened, plus extra for greasing
• a pinch of salt

Creamy Layer

• soft cheese
• 150g caster sugar
• citrus peel
• squash mash (prepared earlier)
• cornstarch
• aromatic cinnamon
• ginger powder
• freshly grated nutmeg
• ⅛ tsp ground cloves
• fresh eggs, at room temperature
• tangy cream
• 1 tsp vanilla extract

For the Maple Pecan Brittle Topping

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

Preheat your oven to 185C (165C fan) coat the base and sides with a springform pan. In a food processor the cookies until crumbly, place in a mixing bowl. Add the melted butter and salt, and mix so the crumbs are evenly damp. Tip into the prepared pan, even it out, heat until set, set aside to cool.

Turn down the setting to a lower temp. At the same time, add the cream cheese, sugar and orange zest in a stand mixer, whip with the paddle attachment on medium-low to a creamy texture. Add the pumpkin puree, cornflour and spices, and beat at low speed well mixed. Add the eggs separately, mixing thoroughly between each addition, follow with the soured cream and vanilla, whip until smooth.

Scoop the cheesecake mixture on to the cooled biscuit base and smooth the top using a spatula. Give it a gentle shake on the counter to remove bubbles, then heat the cheesecake centered in the oven for 45 minutes with set edges and the centre is slightly wobbly. Stop baking, crack the door open and leave the cheesecake to cool for 60 minutes. When cooled, refrigerate for 6+ hours (or longer), until firm.

In the meantime, create the topping (ahead of time). Set the oven to 410F cover a tray with baking paper. Combine the ingredients over heat mixing on low until dissolved. Add in the nuts and salt, then remove from the heat and scrape into the lined tray. Bake for about eight minutes, until golden and bubbly, then remove and leave to cool. When fully hardened, chop into irregular pieces place in a container in the freezer.

Open the dessert from the springform place on a serving dish. Whisk the cream until fluffy, then add over the center leaving space around. Sprinkle the brittle over the top, with additional brittle for serving.