Savor a Silky Pumpkin Cheesecake with Maple Pecan Brittle

Smooth, flavorful and not overly sugary, this delightful dessert embodies fall coziness. I’m not a fan of prepared pumpkin – it’s watery and flat-tasting – so I recommend to roast fresh squash varieties. The oven’s heat enhances the inherent sugars and reduces excess moisture, yielding a smooth, flavourful puree which adds real depth. The maple pecan brittle completes the dessert: toasty, flavorful and offering a satisfying crisp complementing the velvety texture.

Pumpkin Cheesecake with Maple Pecan Brittle

Prepare the pumpkin base, dice a medium squash, peeled and seeded into chunks, then roast, loosely covered, at 200C (180C fan) cooked through but not colored. Puree using a powerful blender.

Prep a brief 10 minutes
Cook about 1¾ hours
Cool 1 hr
Chill at least 6 hours
Serves 8-10

Crumb Crust

• spiced biscuits
• rich butter, melted, with more for the tin
• a pinch of salt

For the Filling

• soft cheese
• 150g caster sugar
• Finely grated zest of 1 orange
• homemade puree (as described above)
• 2 tsp cornflour
• ¾ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• hint of cloves
• 2 large eggs, at room temperature
• 100ml soured cream
• 1 tsp vanilla extract

For the Maple Pecan Brittle Topping

• maple sweetener
• 1 tbsp caster sugar
• nut pieces, roughly chopped
• sea salt flakes
• 150ml double cream

Set the oven at a moderate heat then butter the entire interior of a 20cm round springform tin. Using a processor the cookies into crumbs, place in a medium bowl. Mix in the salty butter, and mix until moistened. Tip into the prepared pan, even it out, bake for 10 minutes, take out and cool.

Turn down the heat to 175C (155C fan). In the meantime, add the base ingredients into a mixer bowl, whip using the paddle slowly to a creamy texture. Mix in the puree, thickener, and seasonings, and beat gently until incorporated. Mix in eggs individually, beating in well one by one, next include the tangy cream and flavoring, and beat until smooth.

Transfer the cheesecake mixture onto the set base and smooth the top with a small spatula. Tap the tin gently on a worktop to dispel any air bubbles, then bake the cheesecake on the middle rack for about three-quarters of an hour until the sides are firm and the centre is slightly wobbly. Turn off the oven, crack the door open and let it cool down for 60 minutes. Once it’s at room temperature, refrigerate for 6+ hours (and up to three days), until fully chilled.

Meanwhile, make the pecan brittle (in advance). Set the oven to a high temperature and prepare a baking sheet using liner. Mix the maple syrup and sugar in a pot mixing over a low heat for about a minute. Add in the chopped pecans, take off the stove transfer to the sheet. Heat until golden, until golden and bubbly, set aside. Once the brittle is completely hard, chop into irregular pieces and store in a sealed jar in the freezer.

Remove the dessert from its tin move to a plate. Whip the cream to soft peaks, then place on top of the cake leaving a 3-4cm border. Sprinkle the brittle over the top, offering more on the side.