Savor this Silky Autumn Cheesecake featuring Maple Pecan Brittle
Smooth, aromatic and perfectly sweetened, this seasonal treat captures fall coziness. I’m not a fan of canned puree – it lacks depth and flavor – so I prefer baking fresh squash varieties. The oven’s heat enhances its natural sweetness while evaporating unwanted water, resulting in a deep, aromatic mash imparting authentic character. Golden nut brittle completes the dessert: toasty, flavorful and with just the right amount of crunch complementing the smooth filling.
Pumpkin Cheesecake with Maple Pecan Brittle
For 200g pumpkin puree, cut a medium squash, peeled and seeded into chunks, cook, loosely covered, in a hot oven until soft but not browned. Blend using a powerful blender.
Prep a brief 10 minutes
Cook about 1¾ hours
Cool 1 hour
Chill 6 hr+
Serves about 10 people
Crumb Crust
- 200g ginger nut biscuits
- melted butter, liquefied, with more for the tin
- a pinch of salt
For the Filling
- 500g cream cheese
- 150g caster sugar
- citrus peel
- 200g pumpkin puree (as described above)
- cornstarch
- ¾ tsp ground cinnamon
- warm ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- 2 large eggs, warmed slightly
- tangy cream
- vanilla
Crunchy Finish
- 2 tbsp maple syrup
- fine sugar
- nut pieces, in chunks
- sea salt flakes
- 150ml double cream
Heat the oven to 185C (165C fan) then butter the bottom and edges of a 20cm round springform tin. Using a processor the biscuits to fine crumbs, then tip into a container. Add the butter and salt, stir so the crumbs are evenly damp. Place in the buttered container, press down firmly, heat until set, set aside to cool.
Turn down the oven temperature to 355F. In the meantime, place the cream cheese, sugar and orange zest in the bowl of an electric mixer, whip using the paddle at a gentle pace until smooth and creamy. Add the pumpkin puree, cornflour and spices, then mix on medium-low until incorporated. Add the eggs individually, incorporating fully between each addition, follow with the tangy cream and flavoring, and beat until combined.
Pour the pumpkin filling onto the prepared crust even the surface with a tool. Lightly tap the pan on a surface to release trapped air, then bake the cheesecake on the middle rack for 45 minutes until the edges are set and a soft center. Stop baking, keep the oven slightly open and leave the cheesecake to cool for an hour. After cooling, chill for at least six hours (or for days), until firm.
Meanwhile, make the pecan brittle (in advance). Heat the oven to a high temperature and line a small oven tray with parchment. Combine the ingredients in a pot and stir gently over a low heat briefly. Mix the pecans and sea salt, take off the stove and scrape into the lined tray. Bake for about eight minutes, until caramelized, set aside. When fully hardened, chop into irregular pieces and store in a container in the freezer.
Release the cheesecake from the pan place on a serving dish. Whisk the cream to a light consistency, then place over the center with a clear edge. Sprinkle the brittle across the surface, with additional brittle for serving.
