Discover this Smooth Autumn Cheesecake with Maple Pecan Brittle

Smooth, spiced and just sweet enough, this seasonal treat is a celebration of fall coziness. I skip canned puree – it’s watery and flat-tasting – so I recommend baking some butternut or Kent squash. The oven’s heat coaxes out its natural sweetness while evaporating unwanted water, resulting in a rich, tasty base which adds authentic character. Golden nut brittle adds the perfect finish: caramelized, rich and providing a textural contrast against the velvety texture.

Autumn Cheesecake and Crunchy Pecan Topping

For 200g pumpkin puree, chop a medium squash, peeled and seeded into cubes, then roast, loosely covered, at 200C (180C fan) until tender without browning. Process in a high-speed blender.

Prep 10 min
Cook about 1¾ hours
Cool 1 hour
Chill 6 hr+
Serves 8 to 10

Base Ingredients

• spiced biscuits
• 70g unsalted butter, melted, plus extra for greasing
• sea salt

Cheesecake Mixture

• 500g cream cheese
• 150g caster sugar
• orange zest
• squash mash (as described above)
• cornstarch
• aromatic cinnamon
• warm ginger
• nutmeg
• clove spice
• room-temperature eggs, at room temperature
• tangy cream
• 1 tsp vanilla extract

For the Maple Pecan Brittle Topping

• 2 tbsp maple syrup
• fine sugar
• chopped pecans, coarsely cut
• sea salt flakes
• heavy cream

Preheat your oven to 185C (165C fan) then butter the bottom and edges with a springform pan. Using a processor the biscuits until crumbly, transfer to a container. Mix in the salty butter, and mix coating the crumbs. Transfer to the buttered container, even it out, heat until set, then remove and leave to cool.

Turn down the oven temperature to 175C (155C fan). In the meantime, add the base ingredients in a stand mixer, then beat on low speed on medium-low until smooth and creamy. Mix in the puree, thickener, and seasonings, then mix on medium-low well mixed. Add the eggs separately, mixing thoroughly between each addition, then add the tangy cream and flavoring, whip until smooth.

Scoop the pumpkin filling onto the cooled biscuit base and smooth the top with a small spatula. Tap the tin gently on a worktop to release trapped air, then bake the dessert on the middle rack for 45 minutes until the sides are firm with a jiggly middle. Switch off the heat, leave the door ajar allowing it to cool for 60 minutes. After cooling, refrigerate for 6+ hours (and up to three days), until completely set.

In the meantime, prepare the brittle (up to three days ahead). Set the oven to a high temperature and prepare a baking sheet using liner. Stir together the ingredients over heat mixing gently until dissolved. Add in the chopped pecans, take off the stove and scrape into the lined tray. Heat until golden, until golden and bubbly, take out and cool. After cooling completely, cut roughly and store in a container frozen.

Open the cheesecake from its tin and transfer to a platter. Beat the cream to soft peaks, then place over the center leaving a 3-4cm border. Scatter most of the pecan brittle across the surface, offering more on the side.