Indulge in this Silky Autumn Cheesecake featuring Crunchy Maple Pecans

Silky, aromatic and perfectly sweetened, this delightful dessert embodies fall coziness. I skip prepared pumpkin – it lacks depth and flavor – so I’ve taken the extra step baking fresh squash varieties. Baking coaxes out its natural sweetness while evaporating extra liquid, resulting in a rich, tasty base which adds genuine complexity. The maple pecan brittle provides the final flourish: golden, nutty and with just the right amount of crunch complementing the velvety texture.

Autumn Cheesecake and Maple Pecan Brittle

For the pumpkin base, dice a medium squash, peeled and seeded into chunks, bake, with a cover, at 390F until tender without browning. Puree in a high-speed blender.

Prep a brief 10 minutes
Cook 1 hour 45 minutes
Cool 1 hour
Chill at least 6 hours
Serves 8-10

For the Base

• gingersnap cookies
• rich butter, liquefied, and some for coating
• a pinch of salt

Creamy Layer

• full-fat cream cheese
• white sugar
• Finely grated zest of 1 orange
• 200g pumpkin puree (prepared earlier)
• thickener
• cinnamon spice
• ½ tsp ground ginger
• freshly grated nutmeg
• hint of cloves
• fresh eggs, not cold
• 100ml soured cream
• pure vanilla

Pecan Garnish

• 2 tbsp maple syrup
• 1 tbsp caster sugar
• 90g pecans, coarsely cut
• a pinch of salt
• whipping cream

Preheat your oven to 185C (165C fan) then butter the entire interior of a 20cm round springform tin. Using a processor the cookies until crumbly, then tip into a container. Add the melted butter and salt, stir until moistened. Tip into the greased tin, even it out, bake for 10 minutes, then remove and leave to cool.

Reduce the heat to 355F. In the meantime, place the cheese, sweetener, and zest in the bowl of an electric mixer, then beat with the paddle attachment at a gentle pace until well blended. Incorporate the pumpkin puree, cornflour and spices, then mix gently well mixed. Introduce the eggs separately, mixing thoroughly after each one, follow with the tangy cream and flavoring, whip until smooth.

Scoop the pumpkin filling over the cooled biscuit base even the surface with a tool. Give it a gentle shake on a worktop to remove bubbles, then heat the cake on the middle rack for about three-quarters of an hour until the sides are firm with a jiggly middle. Switch off the heat, leave the door ajar allowing it to cool for one hour. When cooled, cool in the fridge (and up to three days), until fully chilled.

Meanwhile, make the pecan brittle (ahead of time). Set the oven to 210C (190C fan) cover a tray with baking paper. Mix the syrup and sweetener in a small saucepan and stir gently over a low heat until dissolved. Add in the chopped pecans, then remove from the heat and spread on the tray. Bake for about eight minutes, until golden and bubbly, then remove and leave to cool. After cooling completely, break into chunks keeping in an airtight container in the freezer.

Release the cake from the springform place on a serving dish. Whip the cream to a light consistency, then add into the middle of the cheesecake leaving a 3-4cm border. Add the crunchy bits over the top, then serve with extra pecan brittle alongside.