Discover a Creamy Autumn Cheesecake featuring Maple Pecan Brittle
Velvety, flavorful and perfectly sweetened, this pumpkin cheesecake is a celebration of fall coziness. I avoid prepared pumpkin – the taste is bland and thin – so I’ve taken the extra step baking your own pumpkin. Roasting brings out the sweet flavor removing unwanted water, resulting in a rich, tasty base which adds genuine complexity. Golden nut brittle adds the perfect finish: toasty, flavorful and with just the right amount of crunch complementing the cheesecake’s creamy softness.
Autumn Cheesecake with Maple Pecan Brittle
Prepare 200g pumpkin puree, chop 350-400g peeled, deseeded pumpkin into cubes, bake, lightly covered, in a hot oven cooked through but not colored. Puree until smooth.
Prep 10 min
Cook 1 hour 45 minutes
Cool 1 hour
Chill 6 hr+
Serves about 10 people
For the Base
- spiced biscuits
- rich butter, melted, with more for the tin
- a pinch of salt
Creamy Layer
- full-fat cream cheese
- fine sugar
- citrus peel
- homemade puree (see introduction)
- 2 tsp cornflour
- aromatic cinnamon
- ½ tsp ground ginger
- freshly grated nutmeg
- clove spice
- 2 large eggs, at room temperature
- tangy cream
- 1 tsp vanilla extract
Crunchy Finish
- 2 tbsp maple syrup
- fine sugar
- 90g pecans, in chunks
- 1 large pinch flaky sea salt
- whipping cream
Preheat your oven at a moderate heat coat the base and sides of a 20cm round springform tin. Pulse the ginger nuts into crumbs, transfer to a container. Add the salty butter, and mix until moistened. Transfer to the greased tin, press down firmly, heat until set, then remove and leave to cool.
Reduce the oven temperature to 175C (155C fan). At the same time, put the cheese, sweetener, and zest in a stand mixer, then beat on low speed slowly to a creamy texture. Incorporate the spiced pumpkin mix, then mix gently well mixed. Add the eggs individually, incorporating fully between each addition, follow with the tangy cream and flavoring, mix until smooth.
Transfer the pumpkin filling onto the cooled biscuit base even the surface using a spatula. Tap the tin gently on the counter to release trapped air, then cook the cheesecake in the middle of the oven until set until the edges are set and the centre is slightly wobbly. Switch off the heat, keep the oven slightly open and let it cool down for 60 minutes. After cooling, chill for at least six hours (or longer), until completely set.
In the meantime, make the pecan brittle (up to three days ahead). Preheat the oven to 410F cover a tray with baking paper. Mix the maple syrup and sugar in a pot and stir gently over a low heat briefly. Add in the pecans and sea salt, take off the stove and scrape into the lined tray. Cook for 8 minutes, until golden and bubbly, then remove and leave to cool. When fully hardened, cut roughly keeping in an airtight container chilled.
Release the dessert from its tin move to a plate. Beat the cream to a light consistency, then place on top of the cake leaving space around. Scatter most of the pecan brittle on top, with additional brittle for serving.
