Savor a Smooth Autumn Cheesecake featuring Crunchy Maple Pecans

Smooth, flavorful and not overly sugary, this delightful dessert is a celebration of harvest warmth. I skip tinned pumpkin – it lacks depth and flavor – so I’ve taken the extra step of roasting some butternut or Kent squash. Baking brings out the sweet flavor while evaporating excess moisture, yielding a deep, aromatic mash that gives the cheesecake real depth. A crunchy pecan topping provides the final flourish: caramelized, rich and with just the right amount of crunch to offset the cheesecake’s creamy softness.

Autumn Cheesecake with Crunchy Pecan Topping

To make the pumpkin base, chop fresh pumpkin pieces in sections, bake, with a cover, in a hot oven until soft but not browned. Puree in a high-speed blender.

Prep 10 min
Cook about 1¾ hours
Cool 60 minutes
Chill at least 6 hours
Serves 8 to 10

Base Ingredients

• 200g ginger nut biscuits
• melted butter, melted, plus extra for greasing
• ⅛ tsp fine sea salt

Creamy Layer

• soft cheese
• white sugar
• Finely grated zest of 1 orange
• homemade puree (see introduction)
• cornstarch
• ¾ tsp ground cinnamon
• warm ginger
• ¼ tsp ground nutmeg
• clove spice
• room-temperature eggs, at room temperature
• tangy cream
• pure vanilla

For the Maple Pecan Brittle Topping

• pure maple syrup
• 1 tbsp caster sugar
• 90g pecans, coarsely cut
• sea salt flakes
• whipping cream

Preheat your oven to 365F and lightly grease the bottom and edges with a springform pan. Pulse the ginger nuts into crumbs, transfer to a container. Add the melted butter and salt, combine so the crumbs are evenly damp. Transfer to the prepared pan, compact it well, cook briefly, then remove and leave to cool.

Reduce the heat to 175C (155C fan). Meanwhile, put the cheese, sweetener, and zest in the bowl of an electric mixer, then beat using the paddle on medium-low until well blended. Add the puree, thickener, and seasonings, and beat gently until combined. Mix in eggs one at a time, mixing thoroughly between each addition, follow with the soured cream and vanilla, whip until fully incorporated.

Scoop the spiced cream onto the prepared crust and smooth the top with a tool. Lightly tap the pan on a worktop to release trapped air, then heat the cake in the middle of the oven for about three-quarters of an hour until the sides are firm and a soft center. Stop baking, crack the door open and let it cool down for an hour. After cooling, chill for at least six hours (or for days), until fully chilled.

While waiting, make the pecan brittle (in advance). Set the oven to 210C (190C fan) and prepare a baking sheet with parchment. Stir together the ingredients over heat and stir gently gently briefly. Stir in the nuts and salt, take off the stove transfer to the sheet. Bake for about eight minutes, until golden and bubbly, then remove and leave to cool. When fully hardened, cut roughly and store in a container in the freezer.

Remove the cake from the pan place on a serving dish. Whip the cream to a light consistency, then place into the middle of the cheesecake with a clear edge. Scatter most of the pecan brittle on top, then serve with extra pecan brittle alongside.