Discover a Silky Autumn Cheesecake with Crunchy Maple Pecans

Smooth, flavorful and not overly sugary, this delightful dessert embodies fall coziness. I skip tinned pumpkin – it’s watery and flat-tasting – so I recommend baking fresh squash varieties. Roasting brings out the sweet flavor and reduces extra liquid, producing a rich, tasty base imparting real depth. The maple pecan brittle completes the dessert: toasty, flavorful and offering a satisfying crisp complementing the velvety texture.

Autumn Cheesecake and Crunchy Pecan Topping

For 200g pumpkin puree, cut 350-400g peeled, deseeded pumpkin into cubes, cook, loosely covered, at 390F until soft but not browned. Blend until smooth.

Prep 10 min
Cook 1 hr 45 min
Cool 1 hr
Chill 6 hr+
Serves 8 to 10

Base Ingredients

• spiced biscuits
• 70g unsalted butter, melted, plus extra for greasing
• a pinch of salt

For the Filling

• soft cheese
• fine sugar
• Finely grated zest of 1 orange
• squash mash (see introduction)
• thickener
• ¾ tsp ground cinnamon
• warm ginger
• freshly grated nutmeg
• ⅛ tsp ground cloves
• 2 large eggs, warmed slightly
• 100ml soured cream
• vanilla

Crunchy Finish

• 2 tbsp maple syrup
• 1 tbsp caster sugar
• nut pieces, coarsely cut
• 1 large pinch flaky sea salt
• whipping cream

Heat the oven at a moderate heat then butter the base and sides of a 20cm round springform tin. Pulse the ginger nuts to fine crumbs, place in a mixing bowl. Mix in the melted butter and salt, and mix coating the crumbs. Place in the buttered container, press down firmly, heat until set, take out and cool.

Turn down the oven temperature to a lower temp. At the same time, add the cream cheese, sugar and orange zest into a mixer bowl, then beat on low speed slowly to a creamy texture. Mix in the puree, thickener, and seasonings, blend on medium-low well mixed. Introduce the eggs one at a time, beating in well one by one, then add the soured cream and vanilla, whip until smooth.

Pour the spiced cream over the set base even the surface with a tool. Lightly tap the pan on a worktop to remove bubbles, then heat the cheesecake centered in the oven for 45 minutes until the edges are set and the centre is slightly wobbly. Stop baking, crack the door open and leave the cheesecake to cool for an hour. After cooling, refrigerate for 6+ hours (or for days), until firm.

In the meantime, create the topping (up to three days ahead). Heat the oven to 210C (190C fan) cover a tray using liner. Stir together the syrup and sweetener over heat mixing gently until dissolved. Stir in the pecans and sea salt, then remove from the heat transfer to the sheet. Bake for about eight minutes, until caramelized, take out and cool. When fully hardened, cut roughly place in a container in the freezer.

Remove the dessert from the pan place on a serving dish. Beat the cream until fluffy, then spoon into the middle of the cheesecake with a clear edge. Add the crunchy bits on top, then serve with extra pecan brittle alongside.