Indulge in this Creamy Pumpkin Cheesecake with Crunchy Maple Pecans

Silky, spiced and not overly sugary, this pumpkin cheesecake is a celebration of autumnal comfort. I’m not a fan of tinned pumpkin – it’s watery and flat-tasting – so I recommend baking fresh squash varieties. The oven’s heat enhances the sweet flavor and reduces extra liquid, producing 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 complementing the cheesecake’s creamy softness.

Autumn Cheesecake with Maple Pecan Brittle

To make about one cup of puree, chop 350-400g peeled, deseeded pumpkin in sections, then roast, with a cover, at 200C (180C fan) cooked through but not colored. Process until smooth.

Prep a brief 10 minutes
Cook 1 hour 45 minutes
Cool 60 minutes
Chill overnight
Serves 8-10

For the Base

• 200g ginger nut biscuits
• rich butter, softened, plus extra for greasing
• sea salt

Cheesecake Mixture

• full-fat cream cheese
• white sugar
• Finely grated zest of 1 orange
• 200g pumpkin puree (see introduction)
• 2 tsp cornflour
• ¾ tsp ground cinnamon
• ½ tsp ground ginger
• freshly grated nutmeg
• ⅛ tsp ground cloves
• room-temperature eggs, warmed slightly
• 100ml soured cream
• 1 tsp vanilla extract

Pecan Garnish

• pure maple syrup
• 1 tbsp caster sugar
• 90g pecans, in chunks
• sea salt flakes
• 150ml double cream

Preheat your oven to 365F then butter the bottom and edges with a springform pan. In a food processor the biscuits to fine crumbs, place in a container. Mix in the salty butter, combine so the crumbs are evenly damp. Tip into the greased tin, press down firmly, cook briefly, set aside to cool.

Turn down the setting to 355F. In the meantime, place the base ingredients in the bowl of an electric mixer, whip on low speed at a gentle pace to a creamy texture. Add the pumpkin puree, cornflour and spices, then mix at low speed until incorporated. Add the eggs individually, mixing thoroughly one by one, follow with the tangy cream and flavoring, whip until combined.

Scoop the pumpkin filling on to the set base level it out with a tool. Tap the tin gently on a surface to remove bubbles, then heat the cheesecake centered in the oven until set with set edges with a jiggly middle. Stop baking, crack the door open and leave the cheesecake to cool for an hour. After cooling, refrigerate for 6+ hours (and up to three days), until completely set.

While waiting, make the pecan brittle (in advance). Set the oven to a high temperature and line a small oven tray with parchment. Combine the ingredients in a small saucepan and heat slowly gently until dissolved. Add in the nuts and salt, stop heating and spread on the tray. Heat until golden, until caramelized, take out and cool. Once the brittle is completely hard, cut roughly keeping in a container chilled.

Open the cake from the springform and transfer to a platter. Whisk the cream until fluffy, then place on top of the cake with a clear edge. Sprinkle the brittle over the top, offering more on the side.