Savor this Smooth Autumn Cheesecake featuring Maple Pecan Brittle

Smooth, spiced and just sweet enough, this seasonal treat is a celebration of fall coziness. I skip prepared pumpkin – the taste is bland and thin – so I recommend of roasting fresh squash varieties. Baking coaxes out the inherent sugars removing excess moisture, yielding a smooth, flavourful puree which adds genuine complexity. The maple pecan brittle adds the perfect finish: golden, nutty and with just the right amount of crunch complementing the velvety texture.

Pumpkin Cheesecake and Maple Pecan Brittle

For the pumpkin base, chop a medium squash, peeled and seeded into cubes, then roast, loosely covered, at 200C (180C fan) until tender without browning. Process using a powerful blender.

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

Base Ingredients

• gingersnap cookies
• 70g unsalted butter, liquefied, with more for the tin
• sea salt

Cheesecake Mixture

• soft cheese
• fine sugar
• orange zest
• homemade puree (prepared earlier)
• thickener
• cinnamon spice
• warm ginger
• nutmeg
• clove spice
• 2 large eggs, not cold
• tangy cream
• vanilla

Crunchy Finish

• maple sweetener
• 1 tbsp caster sugar
• 90g pecans, coarsely cut
• a pinch of salt
• whipping cream

Preheat your oven to 365F then butter the base and sides using a cake tin. Using a processor the biscuits to fine crumbs, place in a container. Incorporate the butter and salt, combine until moistened. Place in the buttered container, press down firmly, heat until set, set aside to cool.

Reduce the oven temperature to a lower temp. At the same time, place the cream cheese, sugar and orange zest in the bowl of an electric mixer, mix on low speed slowly to a creamy texture. Mix in the spiced pumpkin mix, then mix on medium-low well mixed. Add the eggs separately, incorporating fully between each addition, next include the tangy cream and flavoring, whip until combined.

Transfer the pumpkin filling over the set base even the surface using a spatula. Tap the tin gently on the counter to release trapped air, then cook the cake on the middle rack until set with set edges with a jiggly middle. Turn off the oven, keep the oven slightly open and let it cool down for one hour. When cooled, cool in the fridge (or for days), until firm.

Meanwhile, prepare the brittle (ahead of time). Heat the oven to 210C (190C fan) and line a small oven tray with baking paper. Mix the syrup and sweetener over heat and stir gently gently until dissolved. Stir in the pecans and sea salt, take off the stove and scrape into the lined tray. Cook for 8 minutes, until golden and bubbly, set aside. After cooling completely, chop into irregular pieces and store in a container chilled.

Remove the cheesecake from the pan move to a plate. Whisk the cream to soft peaks, then add into the middle of the cheesecake leaving space around. Scatter most of the pecan brittle on top, then serve with extra pecan brittle alongside.