Indulge in a Creamy Autumn Cheesecake featuring Maple Pecan Brittle

Silky, spiced and just sweet enough, this seasonal treat embodies fall coziness. I skip canned puree – the taste is bland and thin – so I’ve taken the extra step to roast some butternut or Kent squash. The oven’s heat enhances its natural sweetness and reduces excess moisture, resulting in a deep, aromatic mash that gives the cheesecake genuine complexity. The maple pecan brittle provides the final flourish: golden, nutty and offering a satisfying crisp against the cheesecake’s creamy softness.

Autumn Cheesecake with Maple Pecan Brittle

For 200g pumpkin puree, chop fresh pumpkin pieces in sections, then roast, lightly covered, at 200C (180C fan) cooked through but not colored. Process until smooth.

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

Base Ingredients

• spiced biscuits
• rich butter, liquefied, and some for coating
• sea salt

Creamy Layer

• soft cheese
• 150g caster sugar
• orange zest
• 200g pumpkin puree (see introduction)
• thickener
• aromatic cinnamon
• warm ginger
• ¼ tsp ground nutmeg
• clove spice
• room-temperature eggs, at room temperature
• sour cream
• 1 tsp vanilla extract

Pecan Garnish

• maple sweetener
• sugar
• chopped pecans, coarsely cut
• a pinch of salt
• 150ml double cream

Preheat your oven to 365F coat the entire interior using a cake tin. Using a processor the cookies into crumbs, transfer to a medium bowl. Mix in the salty butter, combine coating the crumbs. Tip into the buttered container, press down firmly, cook briefly, take out and cool.

Reduce the setting to 355F. In the meantime, place the cream cheese, sugar and orange zest into a mixer bowl, then beat on low speed on medium-low until smooth and creamy. Mix in the puree, thickener, and seasonings, and beat at low speed well mixed. Mix in eggs individually, incorporating fully between each addition, then add the tangy cream and flavoring, whip until combined.

Scoop the spiced cream onto the set base level it out with a tool. Tap the tin gently on a worktop to release trapped air, then cook the dessert on the middle rack until set until the sides are firm and the centre is slightly wobbly. Turn off the oven, crack the door open and leave the cheesecake to cool for an hour. Once it’s at room temperature, refrigerate for 6+ hours (or for days), until completely set.

While waiting, create the topping (up to three days ahead). Heat the oven to 210C (190C fan) and prepare a baking sheet using liner. Mix the syrup and sweetener in a pot and stir gently on low for about a minute. Stir in the nuts and salt, stop heating and spread on the tray. Cook for 8 minutes, until golden and bubbly, take out and cool. When fully hardened, chop into irregular pieces keeping in a sealed jar chilled.

Remove the cheesecake from the pan move to a plate. Whip the cream to soft peaks, then add into the middle of the cheesecake with a clear edge. Add the crunchy bits across the surface, with additional brittle for serving.