Indulge in this Silky Autumn Cheesecake with Maple Pecan Brittle
Smooth, flavorful and not overly sugary, this seasonal treat embodies harvest warmth. I avoid tinned pumpkin – it’s watery and flat-tasting – so I recommend of roasting your own pumpkin. The oven’s heat coaxes out the inherent sugars while evaporating excess moisture, producing a deep, aromatic mash imparting genuine complexity. A crunchy pecan topping provides the final flourish: caramelized, rich and with just the right amount of crunch to offset the smooth filling.
Autumn Cheesecake and Maple Pecan Brittle
To make 200g pumpkin puree, dice 350-400g peeled, deseeded pumpkin into chunks, then roast, lightly covered, at 390F until tender without browning. Puree in a high-speed blender.
Prep 10 min
Cook 1 hr 45 min
Cool 60 minutes
Chill 6 hr+
Serves 8-10
For the Base
- spiced biscuits
- melted butter, melted, plus extra for greasing
- sea salt
Cheesecake Mixture
- soft cheese
- fine sugar
- citrus peel
- homemade puree (as described above)
- cornstarch
- aromatic cinnamon
- warm ginger
- freshly grated nutmeg
- clove spice
- fresh eggs, warmed slightly
- tangy cream
- vanilla
Pecan Garnish
- maple sweetener
- fine sugar
- 90g pecans, coarsely cut
- a pinch of salt
- 150ml double cream
Heat the oven at a moderate heat and lightly grease the base and sides of a 20cm round springform tin. Pulse the ginger nuts to fine crumbs, place in a medium bowl. Add the melted butter and salt, and mix until moistened. Place in the prepared pan, press down firmly, heat until set, then remove and leave to cool.
Reduce the heat to 175C (155C fan). At the same time, put the cheese, sweetener, and zest into a mixer bowl, mix using the paddle slowly to a creamy texture. Incorporate the puree, thickener, and seasonings, and beat gently well mixed. Add the eggs individually, mixing thoroughly between each addition, follow with the cream and extract, and beat until smooth.
Transfer the pumpkin filling over the set base level it out with a tool. Lightly tap the pan on a worktop to dispel any air bubbles, then bake the cheesecake on the middle rack until set until the edges are set and the centre is slightly wobbly. Turn off the oven, leave the door ajar and let it cool down for 60 minutes. When cooled, refrigerate for 6+ hours (or longer), until completely set.
Meanwhile, create the topping (in advance). Preheat the oven to a high temperature and prepare a baking sheet with baking paper. Stir together the ingredients in a pot mixing gently for about a minute. Stir in the chopped pecans, stop heating and spread on the tray. Bake for about eight minutes, until crisp, then remove and leave to cool. After cooling completely, chop into irregular pieces place in an airtight container frozen.
Open the cake from the springform and transfer to a platter. Whip the cream to soft peaks, then spoon on top of the cake leaving space around. Scatter most of the pecan brittle over the top, offering more on the side.
