Indulge in this Creamy Pumpkin Cheesecake with Maple Pecan Brittle

Smooth, aromatic and not overly sugary, this pumpkin cheesecake embodies autumnal comfort. I’m not a fan of tinned pumpkin – it’s watery and flat-tasting – so I prefer of roasting your own pumpkin. The oven’s heat coaxes out its natural sweetness while evaporating extra liquid, yielding a rich, tasty base that gives the cheesecake real depth. Golden nut brittle adds the perfect finish: toasty, flavorful and with just the right amount of crunch against the velvety texture.

Autumn Cheesecake and Crunchy Pecan Topping

For about one cup of puree, chop a medium squash, peeled and seeded into chunks, then roast, loosely covered, at 200C (180C fan) until soft but not browned. Puree using a powerful blender.

Prep 10 min
Cook about 1¾ hours
Cool 1 hr
Chill at least 6 hours
Serves 8 to 10

Base Ingredients

• gingersnap cookies
• melted butter, melted, with more for the tin
• sea salt

Creamy Layer

• 500g cream cheese
• 150g caster sugar
• citrus peel
• homemade puree (prepared earlier)
• cornstarch
• cinnamon spice
• ginger powder
• freshly grated nutmeg
• hint of cloves
• fresh eggs, at room temperature
• sour cream
• pure vanilla

Crunchy Finish

• pure maple syrup
• 1 tbsp caster sugar
• 90g pecans, roughly chopped
• sea salt flakes
• 150ml double cream

Set the oven to 185C (165C fan) coat the entire interior of a 20cm round springform tin. In a food processor the ginger nuts until crumbly, place in a mixing bowl. Mix in the melted butter and salt, stir coating the crumbs. Transfer to the prepared pan, press down firmly, cook briefly, take out and cool.

Reduce the setting to 355F. In the meantime, place the cheese, sweetener, and zest into a mixer bowl, mix with the paddle attachment on medium-low to a creamy texture. Mix in the puree, thickener, and seasonings, blend on medium-low until combined. Introduce the eggs separately, mixing thoroughly one by one, then add the soured cream and vanilla, mix until smooth.

Pour the spiced cream on to the prepared crust level it out using a spatula. Give it a gentle shake on the counter to dispel any air bubbles, then bake the cake in the middle of the oven until set until the edges are set and the centre is slightly wobbly. Switch off the heat, crack the door open allowing it to cool for an hour. Once it’s at room temperature, refrigerate for 6+ hours (or longer), until fully chilled.

Meanwhile, create the topping (ahead of time). Heat the oven to 210C (190C fan) cover a tray with baking paper. Stir together the syrup and sweetener in a small saucepan mixing over a low heat for about a minute. Mix the pecans and sea salt, take off the stove transfer to the sheet. Bake for about eight minutes, until caramelized, set aside. Once the brittle is completely hard, chop into irregular pieces place in an airtight container in the freezer.

Remove the dessert from its tin and transfer to a platter. Whisk the cream to soft peaks, then spoon over the center with a clear edge. Sprinkle the brittle over the top, offering more on the side.