Discover this Creamy Autumn Cheesecake with Maple Pecan Brittle
Velvety, spiced and perfectly sweetened, this seasonal treat embodies harvest warmth. I’m not a fan of tinned pumpkin – it lacks depth and flavor – so I’ve taken the extra step baking fresh squash varieties. The oven’s heat brings out its natural sweetness removing unwanted water, yielding a deep, aromatic mash imparting genuine complexity. The maple pecan brittle completes the dessert: caramelized, rich and providing a textural contrast against the cheesecake’s creamy softness.
Autumn Cheesecake and Crunchy Pecan Topping
For about one cup of puree, chop fresh pumpkin pieces in sections, bake, with a cover, at 200C (180C fan) until tender without browning. Puree in a high-speed blender.
Prep a brief 10 minutes
Cook 1 hour 45 minutes
Cool 60 minutes
Chill at least 6 hours
Serves 8-10
Crumb Crust
- spiced biscuits
- 70g unsalted butter, softened, and some for coating
- a pinch of salt
Creamy Layer
- 500g cream cheese
- white sugar
- citrus peel
- homemade puree (as described above)
- thickener
- aromatic cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- clove spice
- 2 large eggs, at room temperature
- sour cream
- vanilla
Pecan Garnish
- maple sweetener
- fine sugar
- chopped pecans, roughly chopped
- sea salt flakes
- whipping cream
Heat the oven to 185C (165C fan) coat the base and sides of a 20cm round springform tin. Pulse the ginger nuts into crumbs, transfer to a container. Incorporate the butter and salt, and mix coating the crumbs. Transfer to the buttered container, compact it well, cook briefly, then remove and leave to cool.
Reduce the setting to 355F. Meanwhile, put the cream cheese, sugar and orange zest in the bowl of an electric mixer, whip using the paddle slowly until smooth and creamy. Mix in the spiced pumpkin mix, then mix on medium-low until incorporated. Add the eggs separately, mixing thoroughly one by one, follow with the soured cream and vanilla, and beat until fully incorporated.
Scoop the pumpkin filling onto the cooled biscuit base and smooth the top with a small spatula. Tap the tin gently on a worktop to dispel any air bubbles, then heat the cheesecake centered in the oven for 45 minutes until the sides are firm and a soft center. Switch off the heat, keep the oven slightly open and let it cool down for 60 minutes. After cooling, cool in the fridge (or for days), until completely set.
In the meantime, make the pecan brittle (up to three days ahead). Preheat the oven to 410F and line a small oven tray using liner. Combine the ingredients over heat and stir gently on low briefly. Mix the nuts and salt, then remove from the heat and scrape into the lined tray. Cook for 8 minutes, until golden and bubbly, then remove and leave to cool. When fully hardened, chop into irregular pieces and store in an airtight container chilled.
Release the dessert from the springform move to a plate. Beat the cream to soft peaks, then spoon into the middle of the cheesecake with a clear edge. Scatter most of the pecan brittle on top, offering more on the side.
