Indulge in this Silky Autumn Cheesecake featuring Crunchy Maple Pecans

Silky, spiced and just sweet enough, this pumpkin cheesecake is a celebration of autumnal comfort. I avoid prepared pumpkin – the taste is bland and thin – so I recommend to roast some butternut or Kent squash. Roasting enhances its natural sweetness and reduces excess moisture, resulting in a deep, aromatic mash that gives the cheesecake genuine complexity. The maple pecan brittle provides the final flourish: golden, nutty and providing a textural contrast complementing the velvety texture.

Autumn Cheesecake and Crunchy Pecan Topping

To make 200g pumpkin puree, cut 350-400g peeled, deseeded pumpkin into cubes, then roast, loosely covered, at 390F until soft but not browned. Puree until smooth.

Prep 10 min
Cook 1 hr 45 min
Cool 60 minutes
Chill 6 hr+
Serves 8 to 10

For the Base

• gingersnap cookies
• 70g unsalted butter, liquefied, with more for the tin
• ⅛ tsp fine sea salt

Cheesecake Mixture

• soft cheese
• 150g caster sugar
• citrus peel
• squash mash (as described above)
• thickener
• aromatic cinnamon
• ginger powder
• nutmeg
• ⅛ tsp ground cloves
• 2 large eggs, warmed slightly
• sour cream
• 1 tsp vanilla extract

Pecan Garnish

• maple sweetener
• sugar
• 90g pecans, coarsely cut
• 1 large pinch flaky sea salt
• whipping cream

Heat the oven at a moderate heat and lightly grease the entire interior of a 20cm round springform tin. Pulse the biscuits into crumbs, transfer to a mixing bowl. Add the butter and salt, combine so the crumbs are evenly damp. Tip into the prepared pan, even it out, heat until set, set aside to cool.

Reduce the setting to 175C (155C fan). In the meantime, add the cheese, sweetener, and zest into a mixer bowl, mix on low speed at a gentle pace until smooth and creamy. Add the spiced pumpkin mix, blend gently until combined. Add the eggs separately, mixing thoroughly after each one, then add the cream and extract, whip until fully incorporated.

Transfer the pumpkin filling onto the prepared crust and smooth the top with a small spatula. Lightly tap the pan on a worktop to release trapped air, then heat the cake in the middle of the oven for 45 minutes with set edges and a soft center. Stop baking, keep the oven slightly open and leave the cheesecake to cool for 60 minutes. When cooled, cool in the fridge (and up to three days), until firm.

Meanwhile, prepare the brittle (in advance). Heat the oven to 210C (190C fan) and line a small oven tray with parchment. Stir together the ingredients in a pot mixing gently until dissolved. Stir in the nuts and salt, take off the stove and scrape into the lined tray. Heat until golden, until caramelized, set aside. When fully hardened, break into chunks and store in a container chilled.

Open the cake from the springform and transfer to a platter. Beat the cream to a light consistency, then spoon into the middle of the cheesecake with a clear edge. Add the crunchy bits over the top, with additional brittle for serving.