Indulge in a Smooth Autumn Cheesecake featuring Crunchy Maple Pecans
Velvety, spiced and not overly sugary, this delightful dessert is a celebration of fall coziness. I avoid prepared pumpkin – the taste is bland and thin – so I’ve taken the extra step to roast your own pumpkin. The oven’s heat enhances the inherent sugars while evaporating excess moisture, producing a smooth, flavourful puree which adds authentic character. Golden nut brittle adds the perfect finish: caramelized, rich and providing a textural contrast complementing the velvety texture.
Autumn Cheesecake with Maple Pecan Brittle
For the pumpkin base, chop fresh pumpkin pieces in sections, then roast, with a cover, at 200C (180C fan) until tender without browning. Puree using a powerful blender.
Prep 10 min
Cook 1 hr 45 min
Cool 60 minutes
Chill 6 hr+
Serves 8 to 10
Crumb Crust
- gingersnap cookies
- melted butter, softened, with more for the tin
- a pinch of salt
Cheesecake Mixture
- soft cheese
- white sugar
- Finely grated zest of 1 orange
- 200g pumpkin puree (prepared earlier)
- 2 tsp cornflour
- ¾ tsp ground cinnamon
- ginger powder
- ¼ tsp ground nutmeg
- hint of cloves
- room-temperature eggs, warmed slightly
- 100ml soured cream
- pure vanilla
For the Maple Pecan Brittle Topping
- pure maple syrup
- sugar
- chopped pecans, coarsely cut
- sea salt flakes
- 150ml double cream
Set the oven to 365F then butter the bottom and edges using a cake tin. In a food processor the biscuits until crumbly, place in a container. Mix in the butter and salt, combine so the crumbs are evenly damp. Transfer to the buttered container, even it out, bake for 10 minutes, set aside to cool.
Lower the heat to 175C (155C fan). Meanwhile, place the cheese, sweetener, and zest in the bowl of an electric mixer, whip with the paddle attachment at a gentle pace until smooth and creamy. Add the puree, thickener, and seasonings, then mix at low speed well mixed. Mix in eggs individually, mixing thoroughly after each one, next include the soured cream and vanilla, and beat until smooth.
Scoop the cheesecake mixture over the cooled biscuit base and smooth the top with a tool. Lightly tap the pan on a surface to remove bubbles, then cook the cheesecake in the middle of the oven for about three-quarters of an hour with set edges with a jiggly middle. Turn off the oven, keep the oven slightly open allowing it to cool for one hour. Once it’s at room temperature, cool in the fridge (and up to three days), until fully chilled.
In the meantime, make the pecan brittle (up to three days ahead). Preheat the oven to a high temperature and line a small oven tray with baking paper. Stir together the syrup and sweetener over heat and heat slowly on low for about a minute. Mix the chopped pecans, then remove from the heat and scrape into the lined tray. Bake for about eight minutes, until caramelized, set aside. After cooling completely, cut roughly keeping in an airtight container chilled.
Open the dessert from the springform place on a serving dish. Whisk the cream until fluffy, then place on top of the cake with a clear edge. Sprinkle the brittle on top, then serve with extra pecan brittle alongside.
