Savor this Silky Autumn Cheesecake with Crunchy Maple Pecans
Velvety, aromatic and just sweet enough, this pumpkin cheesecake is a celebration of fall coziness. I skip prepared pumpkin – it lacks depth and flavor – so I’ve taken the extra step baking some butternut or Kent squash. Baking coaxes out the sweet flavor and reduces excess moisture, producing a deep, aromatic mash which adds genuine complexity. The maple pecan brittle provides the final flourish: caramelized, rich and with just the right amount of crunch complementing the cheesecake’s creamy softness.
Autumn Cheesecake and Maple Pecan Brittle
Prepare 200g pumpkin puree, dice a medium squash, peeled and seeded into chunks, cook, with a cover, in a hot oven until soft but not browned. Blend using a powerful blender.
Prep 10 min
Cook about 1¾ hours
Cool 1 hr
Chill at least 6 hours
Serves 8 to 10
For the Base
- 200g ginger nut biscuits
- rich butter, liquefied, plus extra for greasing
- ⅛ tsp fine sea salt
Creamy Layer
- full-fat cream cheese
- 150g caster sugar
- citrus peel
- squash mash (as described above)
- cornstarch
- ¾ tsp ground cinnamon
- ginger powder
- nutmeg
- ⅛ tsp ground cloves
- fresh eggs, at room temperature
- tangy cream
- vanilla
For the Maple Pecan Brittle Topping
- maple sweetener
- fine sugar
- nut pieces, in chunks
- sea salt flakes
- heavy cream
Preheat your oven at a moderate heat coat the base and sides with a springform pan. Using a processor the ginger nuts into crumbs, place in a container. Add the melted butter and salt, and mix until moistened. Place in the greased tin, even it out, cook briefly, take out and cool.
Reduce the setting to 175C (155C fan). At the same time, put the cream cheese, sugar and orange zest into a mixer bowl, whip with the paddle attachment on medium-low until smooth and creamy. Add the pumpkin puree, cornflour and spices, blend on medium-low until combined. Add the eggs individually, mixing thoroughly after each one, then add the cream and extract, whip until combined.
Transfer the cheesecake mixture over the cooled biscuit base level it out using a spatula. Lightly tap the pan on a surface to dispel any air bubbles, then cook the cake in the middle of the oven for about three-quarters of an hour until the sides are firm and a soft center. Switch off the heat, leave the door ajar and let it cool down for an hour. Once it’s at room temperature, refrigerate for 6+ hours (and up to three days), until firm.
In the meantime, prepare the brittle (in advance). Heat the oven to 210C (190C fan) and prepare a baking sheet with parchment. Mix the ingredients over heat and heat slowly gently until dissolved. Mix the nuts and salt, take off the stove transfer to the sheet. Heat until golden, until caramelized, then remove and leave to cool. After cooling completely, break into chunks and store in a sealed jar frozen.
Remove the cheesecake from the springform and transfer to a platter. Beat the cream to soft peaks, then place on top of the cake leaving space around. Scatter most of the pecan brittle over the top, offering more on the side.
