Savor this Silky Autumn Cheesecake with Crunchy Maple Pecans

Silky, aromatic and not overly sugary, this delightful dessert is a celebration of harvest warmth. I’m not a fan of tinned pumpkin – the taste is bland and thin – so I recommend of roasting fresh squash varieties. Roasting enhances the inherent sugars and reduces unwanted water, producing a rich, tasty base imparting real depth. Golden nut brittle adds the perfect finish: caramelized, rich and with just the right amount of crunch complementing the smooth filling.

Autumn Cheesecake and Crunchy Pecan Topping

For the pumpkin base, dice fresh pumpkin pieces into chunks, cook, with a cover, at 200C (180C fan) cooked through but not colored. Puree in a high-speed blender.

Prep a brief 10 minutes
Cook 1 hr 45 min
Cool 1 hour
Chill overnight
Serves about 10 people

Crumb Crust

• spiced biscuits
• melted butter, softened, and some for coating
• sea salt

For the Filling

• full-fat cream cheese
• fine sugar
• citrus peel
• homemade puree (see introduction)
• cornstarch
• aromatic cinnamon
• ½ tsp ground ginger
• freshly grated nutmeg
• hint of cloves
• 2 large eggs, not cold
• 100ml soured cream
• vanilla

Pecan Garnish

• 2 tbsp maple syrup
• fine sugar
• chopped pecans, coarsely cut
• sea salt flakes
• 150ml double cream

Set the oven at a moderate heat then butter the bottom and edges with a springform pan. Using a processor the cookies until crumbly, then tip into a mixing bowl. Incorporate the salty butter, combine coating the crumbs. Transfer to the greased tin, compact it well, heat until set, set aside to cool.

Turn down the oven temperature to 355F. At the same time, place the cheese, sweetener, and zest in a stand mixer, then beat with the paddle attachment on medium-low to a creamy texture. Incorporate the puree, thickener, and seasonings, then mix gently well mixed. Introduce the eggs separately, beating in well after each one, next include the cream and extract, whip until combined.

Pour the cheesecake mixture onto the cooled biscuit base level it out with a small spatula. Give it a gentle shake on a surface to remove bubbles, then cook the cheesecake on the middle rack for 45 minutes until the sides are firm and the centre is slightly wobbly. Stop baking, leave the door ajar and let it cool down for one hour. When cooled, refrigerate for 6+ hours (and up to three days), until firm.

Meanwhile, create the topping (ahead of time). Set the oven to 410F and line a small oven tray with parchment. Combine the syrup and sweetener in a small saucepan and heat slowly gently briefly. Add in the chopped pecans, take off the stove transfer to the sheet. Cook for 8 minutes, until golden and bubbly, take out and cool. Once the brittle is completely hard, cut roughly place in an airtight container frozen.

Release the dessert from the springform and transfer to a platter. Beat the cream to a light consistency, then add on top of the cake leaving space around. Scatter most of the pecan brittle over the top, then serve with extra pecan brittle alongside.